Cashew Chicken Stir-Fry
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 30 min · Chicken · dairy-free, low-carb, high-protein
414 cal
30g protein
24g carbs
22g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thigh, diced
- 1/2 cup roasted cashews
- 1 red bell pepper, diced
- 1 stalks celery, diced
- 2 cloves, minced garlic
- 1 tbsp oyster sauce
- 3/4 tbsp light soy sauce
- 1/2 tbsp hoisin sauce
- 1/2 tbsp cornstarch
- 1 1/2 tbsp neutral oil
Method (tap to check — screen stays awake)
- Toss the chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
- Whisk oyster sauce, hoisin, remaining soy, and 3 tbsp water into a sauce.
- Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden; remove.
- Add remaining oil, garlic, bell pepper, and celery and stir-fry 2 minutes.
- Return the chicken and pour in the sauce, tossing 2 minutes until glossy.
- Fold in the cashews off the heat so they stay crunchy.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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