Chicken and Cashews
Elevate your weeknight dinners with this irresistible Chicken and Cashews recipe, a delightful blend of flavors and textures that's ready in just 30 minutes! Tender, marinated chicken is stir-fried to golden perfection and tossed with crisp bell peppers, aromatic ginger and garlic, and a savory blend of soy sauce, oyster sauce, and hoisin sauce. The finishing touch? Crunchy, toasted cashews that add a satisfying bite to every forkful. Perfectly suited as a vibrant main dish, this easy stir-fry pairs best with steamed rice or noodles for a wholesome, restaurant-quality meal at home. With its quick prep time and bold, Asian-inspired flavors, this recipe is a family favorite you'll return to time and time again.
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Recipe Information
Ingredients
- 500 grams chicken breasts
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 100 milliliters chicken stock
- 1 teaspoon brown sugar
- 1 tablespoon ginger
- 3 pieces garlic cloves
- 2 pieces bell peppers
- 1 large onion
- 100 grams unsalted cashews
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 stalks spring onions
- 0.5 teaspoons red chili flakes (optional)
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and transfer them to a bowl.
Add 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, salt, and black pepper to the chicken. Mix well to marinate and set aside for 10 minutes.
In a small bowl, combine the remaining soy sauce, oyster sauce, hoisin sauce, chicken stock, and brown sugar. Stir until the sugar dissolves and set the sauce aside.
Mince the garlic and ginger. Thinly slice the bell peppers and onion. Chop the spring onions and reserve for garnish.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the hot pan and stir-fry until the chicken is golden on the outside and nearly cooked through, about 4-5 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining vegetable oil and sesame oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the sliced onions and bell peppers to the pan and cook for 2-3 minutes until slightly tender but still crisp.
Return the chicken to the pan, followed by the prepared sauce. Stir everything together and cook for 2-3 minutes until the sauce thickens slightly.
Stir in the cashews and cook for another minute to heat through.
Taste and adjust seasoning with additional soy sauce or salt if necessary. For added spice, sprinkle in the optional red chili flakes.
Garnish the dish with chopped spring onions and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 32.2 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1892 mg | 40% | |
*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.
