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Cashew Pineapple Chicken Stir Fry Recipe

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3.9 from 14 reviews

Cashew Pineapple Chicken Stir Fry is a vibrant and flavorful dish combining tender chicken thighs, crunchy cashews, fresh pineapple, and crisp vegetables in a sweet and savory sauce. Perfect for a quick, healthy weeknight dinner served over steamed rice.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 1-1/2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1/3 cup cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Vegetables and Sauce

  • 3-4 tablespoons vegetable oil, divided
  • 1-1/2 cups 1/2-inch broccoli florets
  • 1 large sweet pepper, cut into 1/2-inch cubes
  • 1 small bunch green onions, sliced into 1-inch pieces
  • 3 medium cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1/4 cup pineapple juice
  • 2 tablespoons light brown sugar
  • 1 cup 1/2-inch cubed fresh pineapple
  • 1/2 cup roasted whole cashews

Finishing

  • Steamed rice for serving
  • Sliced green onions for garnish
  • 1 teaspoon cornstarch (for sauce)
  • 1/3 cup low-sodium soy sauce (for sauce)

Instructions

  1. Marinate the Chicken: Place the cubed chicken thighs in a large bowl. Toss with 1/3 cup cornstarch, 1 tablespoon soy sauce, kosher salt, and black pepper until the chicken is evenly coated. This helps create a crispy texture when cooking.
  2. Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer, working in batches to avoid overcrowding, and sear until golden brown on all sides. Add extra oil (1-2 tablespoons) as needed between batches. Transfer cooked chicken to a plate and set aside.
  3. Sauté the Vegetables: In the same pan, heat the remaining 1 tablespoon of oil over medium-high heat. Add broccoli florets, sweet pepper cubes, and green onion pieces. Cook for 2-4 minutes until vegetables are tender-crisp. Add minced garlic and grated ginger, cooking for an additional minute until fragrant. Remove the pan from heat briefly.
  4. Prepare the Sauce: In a small bowl, whisk together the remaining 1 teaspoon cornstarch, 1/3 cup soy sauce, pineapple juice, and brown sugar until smooth and well combined.
  5. Combine and Cook: Return the pan with vegetables to the stovetop over medium-high heat. Add the seared chicken, sauce mixture, fresh pineapple cubes, and roasted cashews. Toss everything together and cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
  6. Finish and Serve: Taste the stir fry and season with additional salt and pepper if needed. Serve hot over steamed rice and garnish with extra sliced green onions for a fresh touch. Enjoy your flavorful cashew pineapple chicken stir fry!

Notes

  • Use fresh pineapple for the best flavor and texture; canned pineapple can be used but may be sweeter and softer.
  • For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
  • If you prefer less sweetness, reduce the brown sugar by half.
  • Cook chicken in batches to ensure it sears properly and doesn't steam.
  • To make the dish spicier, add sliced chili peppers or a dash of chili flakes during the vegetable sauté stage.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://avascooking.com/cashew-pineapple-chicken-stir-fry-recipe/