Vegan Cashew Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

Crisp-tender broccoli, bell pepper, and zucchini get tossed together in a hot wok with garlic and fresh ginger, then finished in a glossy, savory-sweet tamari sauce thickened with a touch of arrowroot. Toasted cashews add a rich, buttery crunch that pairs perfectly with all that vegetable texture, and a scatter of scallions and sesame seeds on top brings everything together with a little extra bite and shine. The whole dish comes together fast in one pan, so dinner is on the table in well under thirty minutes with minimal cleanup. It's a satisfying, saucy stir-fry that leans on big, bold flavors rather than any single protein to carry the dish, making it an easy weeknight option to add to your vegan rotation. Serve it over rice or noodles to soak up every last bit of that glaze.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 tbsp tamari
1 tbsp arrowroot starch

For the sauce

3 tbsp tamari
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp rice vinegar
1 tbsp arrowroot starch
1 tsp toasted sesame oil
½ tsp ground ginger
¼ tsp crushed red pepper flakes

For the stir-fry

3 tbsp avocado oil, divided
1 cup dry-roasted cashews (unsalted)
1 red bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 medium zucchini, halved lengthwise and sliced into half-moons
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
3 scallions, white and green parts separated, thinly sliced

For serving

2 tsp sesame seeds (optional)

Instructions

1
In a medium bowl, toss the sliced chicken with 2 tbsp tamari and 1 tbsp arrowroot starch until evenly coated. Set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp tamari, honey, rice vinegar, 1 tbsp arrowroot starch, sesame oil, ground ginger, and red pepper flakes until smooth. Set the sauce aside.

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