|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 4g||14%|
|Total Sugars 5g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Quick and easy, stir-fries are always a family favorite. Ready in just 20 minutes, this chicken and vegetable stir-fry is perfect for a weeknight. Serve with rice and you have a complete meal.
Stir-frying is a Chinese cooking technique that involves quickly cooking vegetables and/or meat over high heat in a large skillet, often a wok. It's a great way to get a main or side dish on the table in just minutes, and dishes can be easily customized with different veggies, proteins, and sauces.
Chicken, cashews, and water chestnuts are cooked in a flavorful sauce in this stir fry recipe, but you can easily swap for beef or add a favorite vegetable. Prep everything in advance since, once you start stir-frying, everything cooks quickly. If you don't like spicy food, swap the chili oil for sesame oil or leave it out.
Click Play to See This Classic Chicken Stir-Fry Recipe Come Together
1 teaspoon chili oil
2 cloves garlic, minced
1 tablespoon minced ginger
3 spring onions (washed, white parts sliced very thin and green sections reserved)
3 tablespoons soy sauce
3/4 cup water
3/4 cup unsalted cashews
2 tablespoons peanut oil (or as needed, for stir-frying)
1 1/2 pounds chicken breast, cut into 1 to 2-inch pieces
1 pound mushrooms (stems removed, cut into large pieces)
1 cup carrots (sliced into 2- to 3-inch strips)
1 can water chestnuts
1 tablespoon cornstarch mixed with 2 tablespoons water
Gather the ingredients.
To prepare the sauce, combine the chili oil, garlic, ginger, spring onions, soy sauce, and water in a bowl and set aside.
In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove the cashews and set aside.
Heat the peanut oil in the wok. Add the chicken and stir-fry until lightly browned and no longer pink, about 5 to 6 minutes. Remove the chicken and put it on a plate.
Stir fry the mushrooms, carrots, and water chestnuts for about 3 minutes.
Add the cooked chicken, cashews, and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.
Add the cornstarch and water mixture, stirring until thickened. Remove from the heat.
Serve and enjoy!
How to Store
Store leftovers in a covered container in the fridge for up to three days.
For a successful stir-fry, follow these tips:
- A seasoned wok is the best cooking vessel for stir-frying. It has a wide opening, lots of surface area, and is curved to keep food inside. It also conducts heat really well, making for fast cooking.
- If you don't have a wok, use a large skillet. Avoid a non-stick coating if possible, since that prevents you from getting the pan really hot.
- The high heat is what makes stir-fries quick and also gives them a delicious crisp-tender texture. Don't be afraid to crank up the heat.
- Generally, you won't need that much oil for stir-frying, but keep extra handy. If the food begins to stick, add more oil a little at a time.
- Since you're cooking over high heat, keep the food moving around at all times so that it cooks evenly.
- Prep all of your ingredients before you start stir-frying since you won't have time to prep anything once you begin cooking.
- Try using other veggies, like broccoli florets, cauliflower, bok choy, sliced bell peppers, and more.
- Swap the chicken for chopped steak, pork, peeled shrimp (don't over-cook), or drained and cubed tofu.
- Customize the sauce to your tastes. Reduce the chili oil for less heat or swap for sesame oil. Add a little honey or sugar for a bit of sweetness. Add a squeeze of lime or a little rice vinegar for tartness. For more flavor, swap the water in the sauce for chicken broth.
- Serve the stir-fry with cooked white rice, brown rice, or noodles.
Can You Make Stir Fry in a Frying Pan?
While a wok is the best vessel for stir-fries, a large frying pan will also work. If your pan has a non-stick coating, don't exceed medium-high heat, since it will damage the surface. You may need to add a little cook time to each step since the heat won't be as high as a typical stir-fry recipe requires.