There’s something incredibly satisfying about a hearty stir-fry that is both vibrant and packed with flavor. This Asian Stir-Fry with Cashews & Chicken is exactly that—a delightful combination of crisp vegetables, tender chicken, and crunchy cashews, all tossed in a light, tangy sauce that will leave your taste buds dancing. It’s a dish that comes together quickly, making it perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

Why I Love This Recipe

This recipe is a true celebration of flavors and textures. The juicy chicken strips are complemented by sweet pineapple chunks, colorful roasted peppers, and nutrient-rich peas, all harmonizing beautifully. The addition of cashews adds a rich crunch that makes each bite enjoyable. Plus, it’s highly customizable! Feel free to swap in your favorite veggies or proteins. Not only is this stir-fry a feast for the eyes, but it’s also a wholesome meal that ticks all the boxes for a nutritious dinner.

Ingredients at a Glance

5 ounces boneless, skinless chicken breasts, sliced into strips
2 tablespoons extra virgin olive oil
1 cup frozen peas
3/4 cup roasted peppers, sliced
1 cup pineapple chunks
4 cups cooked brown rice
1/4 cup light soy sauce (or tamari)
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon ground pepper
1/3 cup raw cashews

Appliances & Accessories

Large Skillet or Wok: Essential for stir-frying the chicken and vegetables evenly.
Wooden Spoon or Spatula: Perfect for tossing ingredients without scratching your cookware.
Cutting Board and Knife: Needed for slicing chicken and chopping vegetables.
Measuring Cups and Spoons: To ensure accurate ingredient measurements.

From Start to Finish: Asian Stir-Fry with Cashews & Chicken

Step 1: Prepare the Chicken

Start by slicing the boneless, skinless chicken breasts into thin strips. This will help them cook quickly and evenly. Pat them dry with a paper towel and season lightly with ground pepper.

Step 2: Heat the Olive Oil

In a large skillet or wok, heat the 2 tablespoons of extra virgin olive oil over medium-high heat. Make sure the oil is hot but not smoking before adding the chicken.

Step 3: Cook the Chicken

Add the sliced chicken to the skillet in a single layer. Let it cook for about 3-4 minutes until the chicken is golden brown on one side, then flip and cook for another 3-4 minutes until fully cooked through. Remove the chicken from the skillet and set it aside.

Step 4: Sauté the Vegetables

In the same skillet, add the frozen peas and sliced roasted peppers. Stir-fry for about 2-3 minutes until the vegetables are heated through and slightly tender.

Step 5: Add Pineapple and Chicken

Next, add the pineapple chunks and cooked chicken back into the skillet. Stir everything together so that the flavors meld.

Step 6: Create the Sauce

In a small bowl, whisk together the light soy sauce (or tamari) and freshly squeezed lemon juice. Pour this mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly.

Step 7: Toss in the Cashews

Finally, add the raw cashews to the stir-fry, giving everything a good toss. Let it cook for an additional minute to allow the cashews to warm up and absorb some flavor.

Step 8: Serve Over Brown Rice

Serve your delicious Asian Stir-Fry with Cashews & Chicken hot over a bed of cooked brown rice. Enjoy your delightful meal!

Fresh Seasonal Changes

Spring: Add snap peas and asparagus for a fresh crunch.
Summer: Incorporate zucchini and bell peppers for vibrancy.
Fall: Consider butternut squash and kale for a seasonal twist.
Winter: Use broccoli and carrots to add heartiness and flavor.

If You’re Curious

Curious about making this dish vegetarian? You can easily swap the chicken for tofu or tempeh. Simply press and cube the tofu, then sauté until golden before adding the vegetables.

Feel free to play around with different nuts! Almonds or peanuts also work well.
This recipe can be made gluten-free by using tamari instead of soy sauce.
If you’re not a fan of pineapple, try using mango or omit it altogether.

Store, Freeze & Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the stir-fry in a freezer-safe container, and it’ll last for about 2 months. When ready to eat, thaw in the refrigerator overnight, then reheat in a skillet over medium heat until warmed through.

Quick Questions

Can I use other types of meat in this stir-fry?

Absolutely! This recipe is versatile, and you can use beef, shrimp, or even pork instead of chicken. Just adjust the cooking time accordingly.

What if I don’t have brown rice?

White rice, quinoa, or cauliflower rice are great alternatives if you don’t have brown rice on hand. Each will give a slightly different flavor and texture.

Is there a substitute for cashews?

Yes! If you have nut allergies or just prefer something different, sunflower seeds or pumpkin seeds can be used for a similar crunch.

Can this dish be made ahead of time?

Yes! You can prepare all the ingredients in advance and store them separately in the refrigerator. When ready to eat, just stir-fry everything together for a quick meal.

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This Asian Stir-Fry with Cashews & Chicken is not only a delightful meal but also a wonderful opportunity to explore your culinary skills. With its vibrant colors and bold flavors, it’s sure to become a favorite in your household. Gather your ingredients, follow the steps, and enjoy a dish that’s as fun to make as it is to eat. Happy cooking!