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Homemade Asian Stir-Fry with Cashews & Chicken photo

Asian Stir-Fry with Cashews & Chicken

This Asian Stir-Fry with Cashews & Chicken is vibrant and satisfying! Packed with protein and colorful veggies, it's a quick, delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry:
  • 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 for gluten-free)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon ground pepper
  • 1/3 cup raw cashews

Equipment

  • Wok or Large Skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. Start by gathering all your ingredients. Slice the chicken breasts into thin strips and set them aside. Make sure your vegetables, including the frozen peas, roasted peppers, and pineapple chunks, are ready to go.
  2. In a large wok or skillet, heat the extra virgin olive oil over medium-high heat. Allow the oil to warm up for about a minute until it’s shimmering but not smoking.
  3. Add the sliced chicken to the pan. Season it with ground pepper and cook for about 5-7 minutes, stirring frequently until the chicken is cooked through and has a nice golden color.
  4. Once the chicken is fully cooked, toss in the frozen peas, roasted peppers, and pineapple chunks. Stir-fry for an additional 3-4 minutes until the vegetables are heated through and vibrant in color.
  5. In a small bowl, whisk together the light soy sauce and freshly squeezed lemon juice. Pour this sauce over the stir-fry and mix everything well to ensure that the chicken and vegetables are evenly coated.
  6. Add the raw cashews to the stir-fry, stirring to combine. Let everything cook together for another 2 minutes, allowing the flavors to meld.
  7. Finally, serve the stir-fry over a bed of cooked brown rice. You can garnish with additional cashews or a sprinkle of sesame seeds if you like!

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • If freezing, use freezer-safe bags or containers for up to 2 months.
  • To reheat, thaw overnight and warm in a skillet with a splash of soy sauce or water.