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Cashew Chicken

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Cashew Chicken is a delightful Chinese-inspired dish that combines tender pieces of chicken with a savory sauce, crunchy cashews, and vibrant vegetables. The perfect balance of sweet, salty, and savory, this dish is quick, easy to make, and packed with flavor. Whether you’re looking for a weeknight dinner or something special for guests, Cashew Chicken is a satisfying option that never disappoints.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon vegetable oil (or sesame oil for added flavor)
  • 1/2 cup roasted cashews
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 1/2 cup snow peas or snap peas
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (optional, for sweetness)
  • 1 teaspoon sesame oil (optional, for extra flavor)
  • Cooked rice or noodles for serving

Instructions

  1. Prepare the chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce and cornstarch until well-coated. This will give the chicken a nice, light coating that crisps up during cooking.
  2. Cook the chicken: Heat the vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the chicken to the skillet in a single layer and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.
  3. Stir-fry the vegetables: In the same skillet, add the sliced bell pepper, onion, and snow peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Make the sauce: While the vegetables are cooking, whisk together the 3 tablespoons soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey (if using), and sesame oil (if using) in a small bowl. Add the sauce to the skillet and bring it to a simmer. Stir to combine and cook for 1-2 minutes, until the sauce slightly thickens.
  5. Combine the chicken and cashews: Return the cooked chicken to the skillet, stirring to coat it in the sauce. Add the roasted cashews and toss everything together. Cook for an additional 2-3 minutes until everything is well combined and heated through.
  6. Serve: Serve the Cashew Chicken over steamed rice or noodles. Garnish with additional cashews or green onions, if desired.

Notes

Vegetarian Cashew Stir-Fry: Swap the chicken for tofu or tempeh for a vegetarian version of this dish. Be sure to press the tofu before cooking to remove excess moisture.Spicy Cashew Chicken: Add red pepper flakes, chili paste, or fresh chopped chilies to the sauce for an extra kick of heat.Add More Veggies: Feel free to add more vegetables like broccoli, carrots, mushrooms, or baby corn to the stir-fry for extra flavor and nutrition.Cashew Chicken with Cashew Cream: For a creamy twist, add a spoonful of cashew butter or cashew cream to the sauce to make it even richer.

Nutrition

Find it online: https://cookibly.com/cashew-chicken/