Cashew Chicken Stir Fry

Ahhh....I am going to swoon!

About this yummy chicken with cashew nuts and colorful veggies, all in a delicious orange-ginger sauce...

I am almost speechless. Almost. Because I still have to tell you to try this amazing Cashew Chicken. It is inspired by one of our favorite dishes that we tried on 1.5 years of travel in Asia. And trust me, we have tried many. I don't think I have eaten out as much in my entire life time as in those 18 months of travel. It just was so easy (street food stalls on every corner), soo delicious and so freaking CHEAP!

We had the meal that inspired this Cashew Chicken at a night food market in Krabi - the town we lived in longest while in Thailand. All of the food was awesome there but we ordered this cashew chicken meal over and over again. The owners of the food stall are of Chinese origin and this meal is definitely better categorized as Chinese food rather than Thai.

I used an orange ginger stir-fry sauce to bind all the awesome chicken, cashews and veggies together, but if you only have some sweet and sour sauce on hand that will work just fine too.

Cashew Chicken Stir Fry

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A delicious cashew chicken stir fry with yummy vegetables. Great served over rice.

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Prep Time 15 mins

Cook Time 20 mins

Servings 6 servings

Ingredients

  

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• 2 pounds chicken thighs skinless, boneless
• 2 tablespoons olive oil divided
• salt and pepper
• ½ large onion sliced
• 1 cup baby corn
• 2 cups snow peas ends cut off
• 1 large carrot cut into matchsticks
• 2 teaspoons sesame oil
• 1 jar 355 ml/12 oz VH Orange Ginger Stir-Fry Sauce
• ½ cup chicken broth
• ¾ cup cashew nuts
• ½ cup chopped green onion optional

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Instructions

 

• Cut the chicken thighs into bite-sized strips. Heat 1 tablespoon olive oil in a skillet, add chicken and cook until juices have cooked off and the chicken pieces are nicely browned. Set chicken aside.
• Heat another 1 tablespoon of oil in the skillet and add onion slices. Saute a couple minutes until onions are just starting to soften. Add baby corn, snow peas and carrot sticks and saute the vegetables until they just start to soften.
• Add chicken to vegetables and stir in sesame oil, VH Orange Ginger Stir-Fry Sauce and chicken broth. Bring to a boil and cook for 1 more minute.
• Stir in cashew nuts just before serving. Serve over rice and sprinkle with green onion.

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