Cashew Chicken from My Great Recipe Cards
Bring the vibrant flavors of takeout straight to your table with this delightful Cashew Chicken from My Great Recipe Cards! Juicy, tender chicken breast is marinated in soy sauce and cornstarch for a velvety texture, then stir-fried to perfection with fresh broccoli, sweet red bell peppers, and nutty roasted cashews. A savory sauce of oyster sauce, chicken broth, honey, and aromatic sesame oil ties it all together, creating a dish that’s both rich and perfectly balanced. Ready in just 35 minutes, this easy-to-make stir-fry is bursting with bold flavors, crunchy textures, and wholesome ingredients. Serve it over fluffy white rice for the ultimate weeknight dinner that rivals any restaurant classic. Perfect for fans of quick, flavorful, and satisfying meals!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 piece Red bell pepper, diced
- 2 cups Broccoli florets
- 1 cup Unsalted roasted cashews
- 3 tablespoons Oyster sauce
- 1 cup Chicken broth
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 2 stalks Green onions, sliced
- 4 cups Cooked white rice, for serving
Instructions
Cut the chicken breast into bite-sized pieces and place in a small bowl. Add cornstarch and 1 tablespoon of soy sauce; toss to coat evenly. Set aside to marinate for 10 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken in batches and stir-fry until cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for 30 seconds until fragrant.
Add the diced red bell pepper and broccoli florets to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Add the cashews and stir to combine.
In a small bowl, whisk together the oyster sauce, chicken broth, remaining 2 tablespoons of soy sauce, honey, and sesame oil. Pour the sauce over the chicken and vegetables in the skillet.
Stir everything together and let the sauce simmer for 3-4 minutes until slightly thickened and everything is well-coated.
Remove the skillet from heat and garnish with sliced green onions.
Serve the Cashew Chicken over cooked white rice and enjoy!
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 33.0 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 360 mg | 28% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 2986 mg | 64% | |
*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.
