Cashew Chicken for Two
Perfectly portioned for an intimate dinner, this Cashew Chicken for Two is a quick and flavorful stir-fry packed with vibrant colors and bold flavors. Tender chicken breast is marinated in soy sauce and cornstarch to achieve a silky texture, then stir-fried to golden perfection alongside crisp red bell peppers, zucchini, and aromatic garlic and ginger. The dish is elevated with a luscious homemade sauce featuring hoisin, honey, and rice vinegar, adding a sweet and tangy balance. Tossed with crunchy roasted cashews and garnished with green onions and sesame seeds, this 30-minute meal is ideal for busy weeknights. Serve it over a bed of fluffy white or nutty brown rice for a satisfying and protein-packed dinner.
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Recipe Information
Ingredients
- 1 piece (about 6-8 oz) boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 cloves (minced) garlic
- 1 teaspoon (minced) ginger
- 1 medium-sized (sliced into strips) red bell pepper
- 1 small (sliced into half-moons) zucchini
- 1 cup roasted, unsalted cashews
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 2 tablespoons water
- 2 stalks (sliced) green onions
- 1 teaspoon (optional for garnish) sesame seeds
- 2 servings cooked white or brown rice
Instructions
Slice the chicken breast into bite-sized pieces. In a medium bowl, toss the chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until well-coated. Set aside to marinate for 10 minutes.
In a small bowl, whisk together the hoisin sauce, rice vinegar, honey, water, and the remaining 1 tablespoon of soy sauce. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the sliced red bell pepper and zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the chicken to the skillet along with the roasted cashews. Pour in the prepared sauce and stir to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
Remove the skillet from heat and stir in the sliced green onions. Sprinkle with sesame seeds for garnish if desired.
Serve immediately over cooked white or brown rice. Enjoy your delicious homemade cashew chicken!
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 3267 mg | 142% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 37.5 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2100 mg | 45% | |
*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.
