September 30, 2020

Cashew Chicken Stir Fry with Yellow Squash and Snow Peas

Cashew Chicken Stir Fry with Yellow Squash and Snow Peas is filled with tender chicken and crisp vegetables. This whole dish can be prepared in under an hour, and is a great one dish meal.

The Equipment You’ll Need

A Cast Iron Skillet- I think cast iron skillet do the best job of stir frying. I also have an electric wok, but I don’t find it very effective. If you don’t have a cast iron skillet, any large skillet will do.

The Ingredients You’ll Need for Cashew Chicken Stir Fry with Yellow Squash and Snow Peas

Chicken Breasts- You’ll need chicken breasts without the skin and bones.
Soy Sauce- Use regular, not low salt, soy sauce.
Sesame Oil- Try and find pure sesame oil, not one mixed with vegetable oil. This can be found near the olive oil, or in the Asian aisle.
Extra Virgin Olive Oil- I prefer cooking with this rather than vegetable oil, but you can use vegetable or canola oil if you prefer.
The Vegetables- I used snow peas, yellow squash, and red pepper, but you can use whatever veggies you like.
Cashews- You can use peanuts, if you prefer them.
Chicken Stock- I always use homemade stock. You can find my recipe in my Matzo Ball Soup post.
Mirin- This can be found in the Asian aisle of the market. It adds a sweet element to the dish.
Oyster Sauce- This is a cornerstone sauce for Chinese cuisine, and can be found in the Asian aisle.

How I Made This Stir Fry

First, I mixed up the marinade, sliced the chicken, and mixed the two together.
While the chicken marinated, I cut up all my vegetables and mixed together the sauce. I also toasted the cashews.
Then, I stir fried the vegetables, and then the chicken.
Finally, I added the sauce and the cashews and it was all ready.
I served this with rice and some pot stickers I picked up at the market.

My family really likes this recipe. And, I enjoy the fact that it can be made ahead. I made this whole recipe early in the day, and then reheated it in a large skillet. I hope you’ll try this delicious, one pot, quick and easy Cashew Chicken Stir Fry with Yellow Squash and Snow Peas some time soon!

Cashew Chicken Stir Fry with Yellow Squash and Snow Peas

Tender chicken, yellow squash, red peppers, and cashews all mixed with a light sauce.

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Prep Time 15

Cook Time 15

marinating time 30

Total Time 1

Course Main Course

Cuisine Chinese

Servings

Ingredients

2 boneless, skinless chicken breasts, cut into thin strips
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. cornstarch
1½ cups sliced yellow squash
1 sliced red pepper
1 cup snow peas
¾ unsalted cashews
1 tbsp. extra virgin olive oil
½ cup chicken stock
1 tbsp. mirin
¼ cup oyster sauce

Instructions

In a bowl, mix together one teaspoon of the cornstarch, the soy sauce, and the sesame oil. Marinate the chicken for thirty minutes, covered, in the refrigerator.
Meanwhile, heat a small skillet on low heat and toast the cashews for a few minutes, until they're slightly toasty.
Also, mix together the sauce in a small bowl by combining the rest of the cornstarch, the chicken stock, the mirin, and the oyster sauce.
Heat a cast iron skillet on high heat and then add the oil. Add the vegetables and cook until they're just barely tender. Remove the vegetables and set aside.
Add the chicken and marinade to the skillet and cook it until it's cooked through. Stir it around so it gets cooked on all sides.
Add the vegetables back to the skillet, and then add the sauce. Cook for a couple more minutes until the chicken and vegetables are totally covered with the sauce. Top with the cashews and serve.