Cashew Chicken Recipe

 Cashew Chicken is a classic Asian-inspired dish that combines tender pieces of chicken with roasted cashews and crisp vegetables in a flavorful, slightly sweet, and savory sauce. It’s a perfect balance of crunch and tenderness, making it a satisfying meal that pairs beautifully with rice or noodles.

Cooking Time: 30 minutes

Servings: 4

Ingredients:

1½ pounds boneless, skinless chicken breasts, cut into bite-sized cubes

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon grated ginger

¾ cup unsalted roasted cashews

2 green onions, sliced (for garnish)

For the Sauce:

3 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon oyster sauce

1 tablespoon brown sugar

¼ cup chicken broth

1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions:

1. Marinate the Chicken
   
   In a bowl, toss the chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it sit for 10 minutes while preparing the sauce and vegetables.

2. Prepare the Sauce
   
   In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar, and chicken broth. Set aside.

3. Cook the Chicken
   
   Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5–6 minutes until golden and cooked through. Remove from the pan and set aside.

4. Sauté the Vegetables
   
   In the same pan, add the remaining oil. Stir-fry the bell peppers, onion, garlic, and ginger for about 2–3 minutes until fragrant and slightly tender.

5. Combine Everything
   
   Return the chicken to the pan. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce, letting it cook for another 1–2 minutes.

6. Add the Cashews
   
   Stir in the roasted cashews and mix well to coat everything evenly in the sauce.

7. Serve
   
   Garnish with sliced green onions and serve hot with steamed rice or noodles.

Nutrition (per serving):

Calories: 420

Protein: 32g

Carbohydrates: 18g

Fat: 24g

Fiber: 2g

Sugar: 8g

Tips:

Use thigh meat instead of breast for juicier chicken.

If you prefer a spicy version, add a teaspoon of chili garlic sauce or red pepper flakes.

You can swap cashews for peanuts or almonds for variation.

For a lighter version, reduce oil and stir-fry using a nonstick skillet.