Chicken Cashew Nuts
Transform your dinner table with this vibrant and savory Chicken Cashew Nuts recipe, a stir-fry classic bursting with bold flavors and fresh ingredients. Tender chicken breast is perfectly marinated in soy sauce and cornstarch for a silky texture, then stir-fried alongside crunchy cashews and a colorful medley of crisp vegetables, including bell peppers, carrots, and onions. The dish is brought together with an irresistible sauce made from oyster sauce, dark soy sauce, and sesame oil, offering the perfect balance of sweet, savory, and umami flavors. Finished in just 35 minutes, this quick and easy stir-fry is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. Packed with protein, wholesome veggies, and irresistible nutty goodness, this Chicken Cashew Nuts recipe is a takeout favorite made healthier and more delicious at home!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 100 grams cashew nuts
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium carrot
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 teaspoon fresh ginger
- 100 milliliters water or chicken stock
- 1 teaspoon white sugar
- 0.5 teaspoons black pepper
Instructions
Slice the chicken breast into bite-sized pieces and place it in a bowl. Add 1 tablespoon of soy sauce and the cornstarch to the bowl, mixing well to coat the chicken. Let it marinate for 10 minutes.
Meanwhile, chop the red and green bell peppers, carrot, and onion into bite-sized pieces. Mince the garlic and grate the fresh ginger.
In a small bowl, whisk together the remaining soy sauce, dark soy sauce, oyster sauce, sesame oil, water or chicken stock, sugar, and black pepper to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the cashews and stir-fry for about 2 minutes until golden and fragrant. Remove the cashews and set them aside.
Add another tablespoon of vegetable oil to the wok. Add the chicken and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken and set it aside.
Add the remaining tablespoon of vegetable oil to the wok. Add the garlic and ginger, stir-frying for 30 seconds until aromatic.
Add the onion, carrot, and bell peppers to the wok. Stir-fry the vegetables for 3-4 minutes or until slightly softened but still crisp.
Return the chicken to the wok and pour in the prepared stir-fry sauce. Toss everything together to coat evenly and cook for another 2-3 minutes until heated through.
Finally, add the toasted cashews to the wok, give everything a final toss, and remove from the heat.
Serve the Chicken Cashew Nuts hot with steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 31.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 24.8 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3006 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.
