Description
Cashew Chicken Recipe: Juicy chicken, crunchy cashews, and flavorful veggies stir-fried to perfection. Quick, easy, and utterly delicious!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup (150g) unsalted cashews
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, diced into 1-inch pieces
- 1 green bell pepper, diced into 1-inch pieces
- 1 medium yellow onion, cut into 1-inch chunks
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3–4 dried red chilies (optional, for heat)
- For the sauce:
- ⅓ cup (80ml) low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch
- ½ cup (120ml) chicken broth
- 2 tablespoons oyster sauce
Instructions
- Step 1: Prepare the Sauce In a medium bowl, whisk together the chicken broth, soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, and cornstarch until smooth and well combined. This creates the signature glossy sauce that will coat your Cashew Chicken. Set aside while you prepare the other components.
- Step 2: Toast the Cashews Heat a large wok or skillet over medium heat. Add the raw cashews to the dry pan and toast for 3-5 minutes, stirring frequently to prevent burning. The cashews should become fragrant and turn golden brown. Transfer them to a plate and set aside.
- Step 3: Cook the Chicken Increase the heat to medium-high and add 1 tablespoon of oil to the same wok. When the oil is shimmering, add the chicken pieces in a single layer (work in batches if needed). Let them cook undisturbed for 2-3 minutes until golden brown on one side, then stir and continue cooking until no longer pink in the center, about 3-4 more minutes. Transfer the cooked chicken to a clean plate.
- Step 4: Stir-Fry the Vegetables Add the remaining tablespoon of oil to the wok. Throw in the onions and cook for 1 minute, then add the bell peppers and dried chilies (if using). Stir-fry for 2-3 minutes until the vegetables begin to soften but still maintain some crispness. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
- Step 5: Combine Everything Return the chicken to the wok with the vegetables. Give your sauce a quick whisk (the cornstarch may have settled), then pour it into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy. Add the toasted cashews and toss everything together to ensure each piece is coated with the delicious sauce.
- Step 6: Serve Transfer your Cashew Chicken to a serving dish and garnish with sliced green onions and additional cashews if desired. Serve immediately over steamed rice for a complete meal that rivals any restaurant version.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 22 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 16 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 70 mg