Description
This cashew chicken is a quick, flavorful stir-fry featuring tender chicken, crunchy cashews, and a savory-sweet garlic sauce. It’s ready in 30 minutes—perfect for a better-than-takeout meal at home!
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Sauce:
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Stir-Fry & Garnish:
- 3/4 cup roasted cashews
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 3 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- Steamed rice, for serving
Instructions
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Prepare the Chicken:- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
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Cook the Chicken:
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Cook chicken in batches for 4-5 minutes until golden brown and cooked through. Remove and set aside.
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Make the Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes.
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Stir-Fry the Veggies:
- In the same pan, add 1 tablespoon vegetable oil and sauté bell peppers for 2 minutes.
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Combine Everything:
- Return chicken to the pan and pour in the sauce.
- Stir in cashews, then add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
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Serve & Enjoy:
- Garnish with green onions and sesame seeds.
- Serve over steamed rice or noodles.
Notes
Want extra crunch? Toast cashews in a dry pan before adding.- Spice it up with more red pepper flakes or sriracha.
- Make it low-carb by serving over cauliflower rice or zucchini noodles.