Cashew Nut Chicken
Savor the bold and savory flavors of Cashew Nut Chicken, a quick and easy stir-fry that's perfect for busy weeknights yet impressive enough for guests. This crowd-pleasing dish features tender, marinated chicken breast stir-fried to golden perfection, paired with crisp bell peppers, aromatic garlic and ginger, and a rich, umami-packed sauce made with soy sauce, oyster sauce, and hoisin sauce. The addition of roasted cashews provides a delightful crunch, while a touch of honey adds a subtle sweetness that balances the dish beautifully. Ready in just 30 minutes, this restaurant-quality recipe is best served over fluffy white rice for a wholesome and satisfying meal. Whether you're looking for a flavorful dinner or a new way to enjoy stir-fry, this Cashew Nut Chicken will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Cornstarch
- 2 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 minced Garlic cloves
- 1 teaspoon (grated) Fresh ginger
- 2 medium (cut into strips) Bell peppers (any color)
- 4 (sliced into 1-inch pieces) Spring onions
- 3 quarters cup Unsalted roasted cashews
- 2 tablespoons Water
- 1 teaspoon Honey
- 2 cups (cooked) Rice (optional, for serving)
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch to the chicken. Mix well to evenly coat the chicken and let it marinate for 10 minutes.
In a small bowl, combine the remaining soy sauce, oyster sauce, hoisin sauce, sesame oil, honey, and water. Stir to create the sauce and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil along with the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the bell peppers and spring onions to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet along with the sauce mixture. Stir everything together, and cook for 2 minutes to allow the sauce to coat the chicken and vegetables.
Add the roasted cashews to the skillet and give it one final toss to combine.
Remove from heat and serve immediately over cooked rice, if desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 747 mg | 16% | |
*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.
