Featured Recipe
Cashew Chicken Stir-Fry Remix
By Kate
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Marinated diced chicken seared to golden, tossed with a colorful mix of crunchy veggies. Toasted nuts thrown in last for sharp contrast. A mix of soy and tamari for salty depth, oregano swapped for fresh basil to brighten. Cornstarch slurry thickens the simmering sauce, garlic replaced with ginger-garlic paste for punch. Edamame and bell pepper swapped with snap peas and baby corn to keep things fresh. Precision in timing, texture, and flavor layering avoid mush and blandness. Quick meal built on solid fundamentals any cook can trust.
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Prep:
55 min
Cook:
18 min
Total:
Serves:
4 servings
cashews
chicken
stir-fry
healthy
quick
Introduction
Diced chicken carries flavor better when soaked long enough, no shortcuts. Soy and tamari build the salty core; tamari brings smoother, deeper notes while soy hits that umami punch. Skip heavy salt early—too much kills nuance. Toasted nuts are hidden heroes here, must do before cooking chicken. Fresh veggies turned crisp-tender not mushy, that crunch matters as much as the sear on meat. Garlic and ginger combo? Not just minced garlic anymore—ginger-garlic paste gives punch while avoiding raw harshness. Basil swap for oregano adds brightness, not all Asian dishes need the usual suspects. Simple tweaks, big impact. Toss nuts last and you keep their snap, never soggy or soft. If you want heat, red pepper flakes left to your taste, not mandatory. The sauce thickens nicely with slurry poured slow—watch carefully. Don’t rush, learning the signs of done chicken and veggies is kitchen gold. No raw chicken bites, no soggy veg piles. Salt layered through marinade and sauce, balance is key.
Ingredients
About the ingredients
Chicken breast diced small is best for quick, even cooking—dark meat can be used but expect slightly different texture and cooking time. Soy sauce can be substituted fully with tamari for gluten-free option, the flavor slightly richer. Maple syrup replaces sugar or honey for a subtle caramel touch, choose what you have or skip for less sweetness. Replace baby corn and snap peas with standard bell pepper and snow peas if fresh alternatives aren’t handy; each produces different textures but hold up well in stir fry. Toasting nuts is a must—un-toasted nuts feel raw here, throw in nuts with pan and they steam instead of crunch. Garlic-ginger paste chosen over fresh minced for smoother, melded profile, fresh mince releases sharp pungency that some don’t want right away. Chicken broth can be water in pinch but expect less depth in sauce. Fresh basil freshens the entire dish and cuts through richness better than dried herbs which you can use as backup but reduce quantity by half and add earlier in cooking.
Method
Technique Tips
Don’t rush marinating—flavor penetration takes time. Shaking marinade with chicken in sealed bag simplifies cleanup and ensures even coverage. Toasting nuts require constant attention; keep stirring or toss pan regularly so there are no burned spots. Brown chicken in batches if crowded—crowding traps steam and you lose that crispy sear, which is the backbone of good stir fry texture. Watch chicken closely for faint pink disappearing at edges, internal color should shift fully, but avoid overcooking chicken to dryness. Vegetables require balance—soften them just right, they’ll finish cooking in sauce simmer; no limp piles. Sauce should bubble gently—not roil or boiling hard—avoid breaking down texture. Slurry thickens fast; add gradually and stir well, skip it if you like thin sauce but it won’t coat as nicely. Add toasted nuts last to get maximum crunch; mixing nuts in too early means soggy disappointment. Fresh basil added last brightens aroma, stir minimally to avoid bruising leaves.
Chef's Notes
- 💡 Marinate chicken long enough for depth—45 min minimum, or up to 8 hours. Not just for flavor; texture transforms—keep it covered. Avoid skipping. Chicken absorbs flavor.
- 💡 Toast cashews separately; watch them closely. Medium heat is key. Stir constantly, avoid burnt spots. You’ll know they’re done when they smell fragrant. Don't rush.
- 💡 When cooking chicken, avoid crowding. Clear space in skillet; helps with searing. Brown all sides, turn gently. Don't steam it. Crispy edges matter for texture.
- 💡 Veggies should soften but remain bright. Snap peas brighten dish; contrast crunches with tender chicken. Taste and adjust as needed. No mush. Serve fresh.
- 💡 Add slurry slowly; thickens quickly. Drizzle in while stirring. It’s not just about thickening sauce—coating matters. Watch for sheen on back of spoon.
