Cashew Chicken
Savor the perfect balance of savory, nutty, and aromatic flavors with this quick and easy Cashew Chicken recipe. Tender, marinated chicken bites are stir-fried to golden perfection, then tossed with a medley of crisp red and green bell peppers, crunchy toasted cashews, and a fragrant blend of garlic and ginger. A luscious, umami-packed sauce made with soy sauce, hoisin, and sesame oil ties everything together, delivering restaurant-quality taste from the comfort of your kitchen. Ready in just 35 minutes, this one-pan wonder is ideal for busy weeknights and pairs beautifully with steamed rice or noodles, making it a family favorite you'll turn to again and again. Perfect for lovers of Chinese-inspired cuisine, this dish is both vibrant and versatile!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 cup unsalted cashews
- 1 large red bell pepper
- 1 large green bell pepper
- 3 cloves garlic
- 1 inch ginger
- 1 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and set aside.
In a medium bowl, mix 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Add the chicken pieces and toss to coat well. Let it marinate for at least 10 minutes.
While the chicken is marinating, slice the red and green bell peppers into thin strips. Mince the garlic cloves and ginger.
In a small bowl, combine the chicken broth, 1 tablespoon of soy sauce, hoisin sauce, sesame oil, and the remaining 1 tablespoon of cornstarch. Stir to mix well and set aside.
Heat 2 tablespoons of vegetable oil in a large, non-stick skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring frequently, until the chicken is golden brown and just cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the cashews and toast them for 1 minute until they're golden brown.
Add the garlic and ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
Add the bell peppers to the skillet and stir-fry for about 3 minutes until they are tender-crisp.
Return the chicken to the skillet. Pour the sauce mixture over the chicken and vegetables. Stir well to coat all the ingredients with the sauce.
Continue to cook for about 2-3 minutes until the sauce has thickened and all ingredients are heated through.
Season with salt and black pepper to taste.
Slice the green onions thinly and sprinkle them over the dish just before serving.
Serve the cashew chicken hot with steamed rice or noodles.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 31.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 26.8 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3121 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
