Description
Cashew Chicken is a quick and flavorful stir-fry made with tender chicken, crunchy cashews, and crisp vegetables tossed in a savory, slightly sweet Asian-inspired sauce. It’s a healthier, homemade alternative to takeout that’s ready in under 30 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
- Salt and black pepper to taste
- 2 tablespoons vegetable oil or sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 cup green onions, sliced
- 3/4 cup unsalted roasted cashews
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon brown sugar or honey
- 1/3 cup chicken broth or water
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- Optional garnish: sesame seeds, extra green onions
Instructions
- In a bowl, toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
- Add another tablespoon of oil to the same pan if needed. Sauté garlic and ginger for 30 seconds until fragrant.
- Add chopped bell peppers and cook for 2–3 minutes until slightly tender but still crisp.
- Return chicken to the pan along with cashews and sliced green onions.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth.
- Pour sauce into the pan and stir to coat all ingredients evenly.
- Add cornstarch slurry and simmer for 1–2 minutes until sauce thickens.
- Serve hot over rice or noodles. Garnish with sesame seeds and extra green onions if desired.
Notes
Use thighs for juicier chicken and more flavor.Swap cashews for peanuts if desired.Add more vegetables like broccoli, mushrooms, or snap peas for extra color and nutrition.Double the sauce if serving with plain rice for more flavor.Use low-sodium soy sauce to control salt levels.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
