Cashew Crunch Delight: A Stir-Fry Sensation Better Than Takeout

In a small bowl, mix together all the sauce ingredients. Set aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the diced chicken and cook until browned and fully cooked, about 5–7 minutes. Remove and set aside.

In the same pan, stir-fry the garlic and ginger for 30 seconds until fragrant.

Add the bell peppers, carrot, and zucchini. Stir-fry for 3–4 minutes until slightly tender but still crisp.

Toss in the cashews and cooked chicken. Pour the sauce over everything and stir well to coat.

Let it simmer for 2–3 minutes until the sauce thickens slightly.

Serve hot with steamed rice or noodles.

Serving and Storage Tips