Another week, another stir-fry recipe. I probably make stir-fry in our home more than any other style of meal and I’m 100% okay with that. I just love the freedom that stir-fry gives when making dinner. This Cashew Chicken Stir-Fry recipe was inspired by a recipe in the Half-Baked Harvest cookbook. Tieghan, from Half-Baked Harvest, takes the most exquisite food photos. Seriously, so inspiring! Once I saw her recipe, I had to create my own cashew chicken stir-fry recipe… looked so good! Any excuse for stir-fry, am I right?
Below, I make suggestion for types of vegetables and the amount, but you can really be flexible here. Use what you have and what you love in this stir-fry, just don’t forget to top it with the crispy cashews! You could omit the chicken and add tofu to keep in vegetarian. For me, I chose to use baby bok choy, which I use often in stir-fry, shredded purple cabbage, and red peppers. I was going for colorful, obviously. You could also use broccoli and/or carrots. In my opinion, the more veggies, the better. I served this over brown rice and it was delicious! It’s definitely going into my regular stir-fry routine. I really can’t get enough of the salty cashews. You should probably make extra to snack on while your cooking.
If you have an electric stove, use a flat-ironed skillet (my skillet) rather than a wok. I talk more about why that’s important in this stir-fry recipe. Bottom line, a wok doesn’t heat well unless you have an open flame. Have I mentioned that I’m getting a new gas stove soon and CANNOT wait!!! As someone who cooks a lot, having gas is so much better than electric!! Then I’ll be back to using my wok for any and all stir-fry dinners we have in the future, while will be many.