Remember: versatility is key to a stir fry habit. I opt for scallions, fresh cilantro, and the toasty cashews, but you could throw in red pepper flakes, hot sauce, or whatever else your heart desires. Suddenly, everything is coated in a mouthwatering glossiness of flavor. That sauce goes into the pan and magic happens. I throw in a couple Thai chiles for some heat. The chicken and veggies cook up in a hot skillet until tender and flavorful. The nuts get crispy and nutty and golden. The sauce comes together with minimal ingredients. And, in my opinion, they are very underutilized in stir fries! Usually, if a nut is in the mix, it’s going to be peanuts. This stir fry comes together in 30 minutes or less (20 if you don’t count chopping time!), and is loaded with the nutty flavor of cashews. More often than not, I make a stir fry when I have a package of chicken breasts about to expire or a head of broccoli that is on its last legs. our fridge (the crisper drawers in particular) is beginning to overflow with ingredients that need to be used up. I don’t know what to make for dinner, and 2.
They usually happen around here when two things occur: 1. And in our house, they’re always a crowd pleaser. Once you build up your pantry with a few staples, like soy sauce, toasted sesame oil, and fish sauce, you can do any number of stir fry recipes without much shopping or hassle. They’re quick, easy, and always delicious. I love stir fries for all of those reasons.
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