Cashew Chicken Breasts Stir Fry
This soy-ginger chicken stir-fry features crunchy cashews and fresh vegetables for a healthy and flavorful meal. It is a quick and easy dinner option perfect for busy weeknights.
Ingredients
Marinade and Chicken
- 2 8 oz skinless, boneless chicken breast halves, cut into thin strips
- 3 tablespoons light soy sauce
- 1 2 inch piece fresh ginger, peeled and finely chopped
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon brown sugar
- Salt and ground black pepper to taste
Stir-Fry
- 1 tablespoon vegetable oil
- 1 cup unsalted cashews
- 2 large carrots peeled and cut into matchstick-size pieces
To Serve
- 1 head cabbage sliced
- 1 cup baby kale
- 1 tablespoon sesame oil
Instructions
- In a large mixing bowl, whisk together the soy sauce, ginger, tarragon, brown sugar, and salt and pepper.
- Add the chicken and stir to coat.
- Cover the bowl with plastic wrap and refrigerate for 3 hours.
- Place a large skillet over medium heat and heat the vegetable oil.
- Remove the chicken from the marinade, reserving the marinade, and add the chicken to the skillet.
- Cook for 6 minutes.
- Pour the reserved marinade into the skillet and bring to a boil.
- Cook for 4 minutes.
- Add the carrots and cashews and cook for 2 minutes.
- Divide the cabbage and kale among 4 serving plates and drizzle with the sesame oil.
- Top with the chicken stir-fry and serve right away.