Ingredients:

• 1 Tbsp (15 ml) canola oil
• 1 tsp dried red chili flakes (optional, adjust to taste)
• 3 cloves garlic, minced
• 3 boneless, skinless chicken breasts, sliced
• 1 large carrot, peeled and sliced
• 1 red bell pepper, sliced
• 1 small onion, chopped
• 3/4 cup (175 ml) snap peas
• 1 Tbsp (15 ml) soy sauce
• 2 Tbsp (30 ml) oyster sauce
• 1 tsp (5 ml) Sriracha hot sauce (optional, adjust to taste)
• 3 Tbsp (45 ml) chicken stock or water
• 1 tsp (5 ml) sugar
• 1/2 cup (125 ml) roasted, unsalted cashews
• 2 green onions, sliced for garnish

Step-by-Step Preparation:

1. Prepare the Ingredients:
   • Slice the chicken breasts into thin strips for quick and even cooking. Set aside.
   • Peel and slice the carrot, slice the red bell pepper, and chop the onion. Set the vegetables aside with the snap peas.
   • Mince the garlic and chop the green onions for garnish.
2. Heat the Oil:
   • Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. If using, add the dried red chili flakes to the oil and fry for about 30 seconds, stirring constantly, to release their heat. This step is optional, depending on your spice tolerance.
3. Cook the Chicken:
   • Add the sliced chicken breasts to the pan and stir-fry for 4-5 minutes until the chicken is golden brown on the outside and fully cooked through. Remove the chicken from the pan and set it aside on a plate.
4. Sauté the Vegetables:
   • In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
   • Add the sliced carrots, red bell pepper, and chopped onion to the pan. Stir-fry the vegetables for about 3-4 minutes until they begin to soften but still retain some crunch.
   • Add the snap peas and stir-fry for another 2 minutes until they are bright green and tender-crisp.
5. Make the Stir-Fry Sauce:
   • In a small bowl, mix together the soy sauce, oyster sauce, Sriracha hot sauce (if using), chicken stock or water, and sugar. Stir until the sugar is dissolved.
6. Combine and Finish Cooking:
   • Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables, stirring to combine. Let everything cook together for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Add the Cashews:
   • Stir in the roasted, unsalted cashews and cook for another 1-2 minutes to heat them through and coat them in the sauce.
8. Garnish and Serve:
   • Once the stir-fry is finished cooking, remove it from heat. Garnish with the sliced green onions for a fresh pop of flavor.
   • Serve the spicy chicken stir-fry with cashews over steamed rice or noodles, if desired.

Cooking Tips:

• Adjust the Heat: If you prefer a milder dish, skip the chili flakes and reduce or omit the Sriracha hot sauce. If you love spice, you can increase the amount of chili flakes and hot sauce to taste.
• Vegetable Varieties: Feel free to swap out vegetables based on what you have available. Broccoli, zucchini, or snow peas are excellent substitutes.
• Cook in Batches: If your skillet is small, cook the chicken in batches to avoid overcrowding the pan, which could prevent the chicken from browning properly.
• Cashew Texture: If you prefer your cashews extra crunchy, you can add them just before serving, rather than cooking them in the sauce.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
• Freezing: While this dish can be frozen, the vegetables may lose some of their crispness. If freezing, store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (per serving, approximately 4 servings):

• Calories: 350 kcal
• Protein: 28g
• Carbohydrates: 18g
• Fat: 20g
• Fiber: 3g
• Sugar: 6g

FAQs:

1. Can I make this dish vegetarian?
   • Yes, you can substitute the chicken with tofu or a plant-based protein like tempeh. You may need to adjust the cooking time accordingly.
2. What can I serve with this stir-fry?
   • This stir-fry pairs well with steamed jasmine or brown rice, rice noodles, or even quinoa for a healthy twist.
3. Can I use other nuts besides cashews?
   • Yes, you can substitute cashews with roasted peanuts or almonds for a different flavor and texture.
4. Can I prepare this ahead of time?
   • Yes, you can chop the vegetables and prepare the sauce in advance. Store them separately in the refrigerator until you’re ready to cook.
5. Is there a way to make this gluten-free?
   • To make this dish gluten-free, use tamari or a gluten-free soy sauce and ensure that your oyster sauce is gluten-free as well.

Conclusion: This Spicy Chicken Stir-Fry with Cashews is a delicious and versatile meal that you can whip up quickly with simple ingredients. The tender chicken, crisp vegetables, and crunchy cashews come together in a savory sauce with just the right amount of spice. Whether you’re serving it with rice or noodles, it’s a nutritious, flavorful dish that the whole family will enjoy. The recipe can easily be customized to suit your preferences or dietary needs, making it a go-to for busy weeknight dinners. Enjoy your homemade stir-fry and feel free to experiment with different vegetables and spices to make it your own!