Description
This Cashew Chicken recipe is a delicious and easy stir-fry dish that replicates the flavors of Chinese takeout. Tender chicken, crunchy cashews, and colorful bell peppers are coated in a savory sauce, creating a perfect balance of flavors and textures.
Ingredients
Scale
For the Cashew Chicken:
- 1½ lbs boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- ½ cup roasted unsalted cashews
- 2 tablespoons vegetable oil
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 3 green onions (sliced)
- 2 garlic cloves (minced)
- 1 tablespoon grated fresh ginger
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare the Cashew Chicken: Heat vegetable oil in a large skillet or wok. Cook chicken until browned and cooked through. Set aside.
- Sauté Vegetables: In the same pan, cook garlic, ginger, and bell peppers until tender.
- Combine Ingredients: Return chicken to the pan. Add soy sauce, hoisin sauce, rice vinegar, and cornstarch slurry. Cook until the sauce thickens.
- Finish the Dish: Add cashews, green onions, and sesame oil. Toss everything together and cook briefly.
- Serve: Enjoy hot with steamed rice.
Notes
- You can use pre-roasted cashews or quickly toast raw cashews for added crunch.
- For extra vegetables, consider adding broccoli or snap peas to the dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1¼ cups
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 90mg
