Thai Cashew Chicken and Zucchini Stir-Fry Recipe: A Flavorful Delight!

Welcome to my West Virginia kitchen!  Are you looking for a quick, delicious, and healthy meal option?  Look no further!  My Thai Cashew Chicken and Zucchini Stir-Fry is the perfect solution.  

This dish combines tender chicken, crunchy cashews, and fresh zucchini in a savory, tangy sauce that will tantalize your taste buds.  Best of all, it comes together in just 30 minutes, making it ideal for busy weeknights!  I can't wait to share this one with you so....

Let's Get Started!

WHY YOU'LL LOVE THIS RECIPE:

• Quick and Easy:  Ready in 30 minutes. 
• Healthy:  Packed with lean protein, healthy fats, and fresh vegetables.
• Delicious:  A perfect blend of savory, sweet, and spicy flavors.
• Versatile:  Easily adaptable to suit your taste preferences.  

INGREDIENTS:

For the Stir-Fry:

• Vegetable or or Sesame Oil
• 1 lb Boneless Skinless Chicken Breasts, cut into bite-sized cubes
• 2 Medium Zucchini, quartered and sliced
• 3 Green Onions, sliced
• 1 cup Unsalted, Roasted Cashews
• 1/4 cup Fresh Basil, cut into ribbons

For the Sauce:

• 1/4 cup Soy Sauce 
• 2 Tbsp Oyster Sauce
• 1 Tbsp Fish Sauce (optional)
• 1 Tbsp Maple Syrup, Honey, or Brown Sugar
• 1 Tbsp Rice Vinegar
• 1/4 tsp Red Pepper Flakes
• 1 tsp Cornstarch

INSTRUCTIONS:

1. Prepare Your Ingredients:  Cut the chicken into bite-sized pieces.  Slice the zucchini into thin rounds and quartered.  Mince the garlic.  Slice the green onions.  Chop the basil. 
2. Make the Sauce:  In a small bowl whisk together soy sauce, oyster sauce, fish sauce, honey, rice vinegar, and red pepper flakes.  Taste for seasoning and make any adjustments then, whisk in the cornstarch. 
3. Cook the Chicken:  Heat 1 Tbsp of oil in a large skillet or wok over medium-high heat.  Add the chicken and cook until browned and cooked through, about 5-7 minutes.  Remove the chicken from the skillet and set aside.
4. Stir-Fry the Vegetables:  In the same skillet, add the remaining 1 tbsp oil.  Add the garlic and cook for 30 seconds until fragrant.  Add the zucchini, stir-frying for 3-4 minutes until tender-crisp. 
5. Combine and Serve:  Return chicken to the skillet.  Add the cashews and pour the sauce over the mixture.  Stir to combine and cook another 2-3 minutes until the sauce has thickened and heated through.  Garnish with the green onion and basil and serve immediately over rice or noodles. 

STEP-BY-STEP PHOTOGRAPHS:

TIPS FOR THE PERFECT STIR-FRY:

• High Heat:  Stir-fry on high heat for the best texture and flavor.  
• Prep Ahead:  Have all your ingredients prepped and ready to go before you start cooking.  
• Customize:  Feel free to add other vegetables like broccoli, carrots, or snap peas.  

FAQS ABOUT THIS RECIPE:

Can I use other nuts?

Yes, you can substitute cashews with almonds or peanuts for a different flavor and texture. 

Is this recipe gluten-free?

To make it gluten-free, use tamari or coconut aminos instead od soy sauce and ensure your other sauces are gluten-free.  

Can I make ahead of time?

This dish is best enjoyed fresh, but you can prep the ingredeints and sauce ahead of time to save on cooking time.  

Enjoy your flavorful and nutritious Thai Cashew Chicken and Zucchini Stir-Fry!  It's a delightful meal that brings the taste of Thailand to your kitchen.  Don't forget to share your culinary creations with me on Facebook and Instagram.  

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~