Honey Sriracha Cashew Chicken Stir Fry
This Honey Sriracha Cashew Chicken Stir Fry is a quick and flavorful weeknight meal featuring tender chicken, crisp vegetables, and a sweet and spicy sauce, all topped with crunchy cashews. Perfect for a satisfying dinner.
Equipment
- small bowl
- large wok or skillet
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tbsp cooking oil vegetable or canola
- 1 broccoli florets head
- 1 red bell pepper sliced
- 1/2 onion sliced
- 2 garlic minced cloves
- 1 tbsp fresh ginger grated
- 1/4 cup unsalted cashews
For the Sauce
- 2 tbsp soy sauce low-sodium preferred
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1-2 tsp sriracha adjust to taste for spice
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil
Instructions
Preparation
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha, cornstarch, and water; set aside.
Cooking
- Heat cooking oil in a large wok or skillet over high heat.
- Add half of the chicken pieces and stir-fry for 3-4 minutes until cooked through and lightly browned; remove and set aside. Repeat with remaining chicken if necessary.
- Add broccoli florets, sliced red bell pepper, and sliced onion to the pan; stir-fry for 3-5 minutes until tender-crisp.
- Add minced garlic and grated ginger to the vegetables; stir-fry for about 30 seconds until fragrant.
- Return the cooked chicken to the pan with the vegetables.
- Re-whisk the sauce and pour it over the chicken and vegetables.
- Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all ingredients.
- Remove from heat; stir in sesame oil and cashews.
- Serve immediately, optionally over rice and garnished with extra sriracha or chopped green onions.
Notes
For extra heat, add more sriracha to the sauce. This stir fry is versatile; feel free to add other vegetables like snap peas or carrots. Ensure not to overcrowd the pan when cooking the chicken to achieve a good sear.