Name: Cashew Chicken recepe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 2 tbsp cornstarch; Salt and pepper, to taste; 2 tbsp vegetable oil (plus more as needed); 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1/4 cup soy sauce (or tamari for gluten-free); 2 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp brown sugar; 1/4 cup water or chicken broth; 3/4 cup roasted, unsalted cashews; 2 green onions, sliced; 1 red bell pepper, sliced (optional); 1 cup snow peas or broccoli florets (optional)

Description

Cashew Chicken is a classic Chinese-American stir-fry dish featuring tender chicken pieces, crunchy roasted cashews, and a savory, slightly sweet sauce. It’s a quick and flavorful meal perfect for busy weeknights.

Ingredients

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2 tbsp cornstarch
Salt and pepper, to taste
2 tbsp vegetable oil (plus more as needed)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/4 cup water or chicken broth
3/4 cup roasted, unsalted cashews
2 green onions, sliced
1 red bell pepper, sliced (optional)
1 cup snow peas or broccoli florets (optional)

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Instructions

In a bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6–7 minutes. Remove the chicken and set aside.
In the same pan, add another tablespoon of oil if needed. Add garlic, ginger, and optional vegetables (bell pepper, snow peas, or broccoli). Stir-fry for 3–4 minutes until vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, and water or broth.
Return the chicken to the skillet and pour in the sauce mixture. Stir and simmer for 2–3 minutes until the sauce thickens slightly.
Stir in the roasted cashews and green onions. Cook for another minute until heated through.
Serve hot over steamed rice or noodles.

Notes

Use chicken thighs for a juicier texture, or breasts for a leaner option.For a vegetarian version, use tofu and vegetable broth.Customize with your favorite vegetables like zucchini, mushrooms, or carrots.Add chili paste or red pepper flakes for extra spice.Store leftovers in the fridge for up to 3 days.Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 420
Sugar: 6g
Sodium: 780mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 34g
Cholesterol: 85mg