Description
Cashew Chicken is a classic Asian-inspired dish that perfectly balances savory, sweet, and nutty flavors in one skillet. Tender pieces of chicken are stir-fried with crunchy cashews, colorful vegetables, and a rich, flavorful sauce, making it a wholesome, satisfying meal. This recipe is ideal for busy weeknights when you want a restaurant-quality dish at home. Served over steamed rice or noodles, Cashew Chicken is sure to become a favorite in your recipe rotation.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil (divided)
- 1 cup unsalted cashews
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 2 tablespoons water
- 1 tablespoon cornstarch (for sauce)
- Sliced green onions and sesame seeds (for garnish)
- Steamed rice or noodles (for serving)
Ingredient Highlights
- Chicken: Chicken breast is lean and tender, but you can also use chicken thighs for a juicier texture.
- Cashews: Use unsalted cashews to control the seasoning. Toasting them enhances their nutty flavor.
- Hoisin Sauce: Adds a slightly sweet and tangy depth to the sauce.
- Ginger and Garlic: Fresh ginger and garlic are essential for authentic flavor.
- Vegetables: Bell peppers and onions add crunch and color, but feel free to use broccoli, zucchini, or snap peas as substitutes.
Instructions
Prepare the Chicken:
- Marinate the Chicken: In a bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well and let it marinate for 10-15 minutes while you prepare the other ingredients.
Cook the Dish:
- Toast the Cashews: Heat a large skillet or wok over medium heat. Add the cashews and toast them for 2-3 minutes until golden and fragrant. Remove and set aside.
- Cook the Chicken: In the same skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until lightly browned and cooked through. Remove the chicken and set it aside.
- Sauté the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the bell peppers, onion, garlic, and ginger for 2-3 minutes until the vegetables are crisp-tender.
- Prepare the Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, hoisin sauce, oyster sauce (if using), rice vinegar, sesame oil, honey, water, and 1 tablespoon cornstarch until smooth.
- Combine Everything: Return the chicken and cashews to the skillet. Pour the sauce over the mixture and stir well to coat. Cook for 2-3 minutes until the sauce thickens and everything is heated through.
Serve:
- Garnish: Garnish with sliced green onions and sesame seeds for a pop of color and flavor.
- Plate: Serve hot over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 25g
- Carbohydrates: 20g
- Protein: 30g