Weeknight Cashew Chicken Stir Fry

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This easy and healthy Cashew Chicken Stir Fry is loaded with vegetables, marinated chicken, and a delicious stir-fry sauce.

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Plus, it's ready in just 30 minutes in one pan! A weeknight win!

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To make, combine chicken, cornstarch, salt, pepper, soy sauce, sesame oil, and Shaoxing wine. Toss until evenly coated.

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In a measuring cup or bowl, whisk together all sauce ingredients.

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In a small, separate bowl, stir together the cornstarch and water to make the slurry. Set aside.

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Heat 1 Tbsp oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Work in batches if needed. Cook 2-3 minutes, stirring occasionally, until lightly browned.

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Add remaining oil to the skillet if needed. Add carrots, bell pepper, snow peas, and edamame.

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Cook 3-4 minutes, stirring frequently, until vegetables are crisp-tender.

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Stir the sauce mixture again and pour into the skillet. Bring to a gentle simmer.

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Return the chicken and any accumulated juices to the pan. Add the cashews. Stir to combine.

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Give the cornstarch slurry a quick stir and pour it into the skillet. Simmer 1-2 minutes, stirring, until the sauce thickens and coats the chicken and vegetables.

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Remove from heat and serve immediately over steamed rice and garnish with green onions.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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