Quick Chicken Thigh Stir Fry with Cashews and Fresh Vegetables
A vibrant stir fry featuring tender chicken thighs, crisp vegetables, and crunchy cashews in a savory-sweet soy honey sauce. The combination of broccoli, zucchini, mushrooms, and bell peppers creates a colorful medley while the sauce brings everything together with garlic, ginger, and cornstarch for the perfect glossy finish. This weeknight-friendly dish delivers restaurant-quality results in under 30 minutes and works perfectly over rice or noodles for a complete meal.
Ingredients
- 1 lb chicken thighs, cut into bite-sized pieces
- ½ zucchini, sliced or cubed
- 2 Tbsp oil, divided
- 1 Tbsp unsalted butter
- 1 cup broccoli, cut into florets
- 1 small carrot, julienned or cubed
- 8 oz mushrooms, sliced
- ½ red pepper, cubed
- 4 garlic cloves, minced
- 1 tsp fresh ginger, minced
- ½ onion, cubed
- ½ cup cashews
- ½ cup chicken broth
- ¼ cup water
- ¼ cup soy sauce, or gluten-free soy sauce
- 2 Tbsp honey
- 1 Tbsp cornstarch
Instructions
- 1
Trim chicken thighs of excess fat and cut into bite-sized pieces
- 2
Cut all vegetables into even-sized pieces about the same size as chicken pieces
- 3
Combine chicken broth, water, soy sauce, honey, and cornstarch in a bowl and set aside
- 4
Heat 1 tablespoon oil in large pan or wok over medium-high heat
- 5
Add chicken in single layer and cook until browned, stirring as needed
- 6
Remove chicken from pan and set aside
- 7
Add remaining oil and butter to skillet with broccoli, zucchini, mushrooms, red peppers, onion, and carrots
- 8
Cook vegetables until crisp-tender, stirring frequently
- 9
Return chicken to pan and add garlic and ginger
- 10
Cook for 1 minute, stirring frequently
- 11
Add cashews and pour sauce into pan
- 12
Bring to boil, then reduce heat and simmer until sauce thickens and coats ingredients well
Tips
Cut all ingredients to similar size for even cooking and professional presentation
Use high heat and avoid overcrowding the pan to achieve proper browning and prevent steaming
Mix the sauce thoroughly before adding to prevent cornstarch from clumping
Good to Know
refrigerate up to 3 days in airtight container
prep vegetables and sauce up to 1 day ahead
immediately over rice or noodles while hot
Common Mistakes
use high heat to avoid steaming vegetables
do not overcrowd pan to ensure proper browning
stir sauce before adding to prevent cornstarch separation
Substitutions
Vegan Options
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use chicken breast instead of thighs
Yes, but reduce cooking time as breast meat cooks faster and can become dry. Cut into similar sized pieces and monitor closely.
What if I do not have a wok
A large skillet or heavy-bottomed pan works perfectly. The key is having enough space to avoid overcrowding the ingredients.
How long will leftovers keep
Store in refrigerator for up to 3 days. Reheat gently in pan or microwave, adding splash of broth if needed.