Chicken with Cashew Nuts
Elevate your weeknight dinners with this irresistible Chicken with Cashew Nuts recipe, a perfect blend of tender chicken, crunchy cashews, and vibrant bell peppers, all coated in a savory and slightly sweet sauce. This quick and easy stir-fry features marinated chicken for maximum flavor, perfectly toasted cashews, and a harmonious mix of soy and oyster sauce enriched with garlic and spring onions for a delectable finish. Ready in just 35 minutes, this dish is ideal for busy schedules yet delivers restaurant-quality results. Pair it with fluffy steamed rice or noodles for a complete meal that will delight your taste buds and satisfy your cravings. Perfect for fans of Asian-inspired cuisine, this recipe is your go-to for a flavorful, protein-packed feast.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 100 grams cashew nuts
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 3 stalks spring onions, sliced
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breast into bite-sized pieces.
In a bowl, mix the chicken pieces with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and the cornstarch. Set aside to marinate for at least 10 minutes.
In a small bowl, combine the remaining soy sauce, oyster sauce, water, sugar, salt, and black pepper. Stir well and set aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the cashew nuts and stir-fry until they turn golden brown, about 2-3 minutes. Remove the cashews from the pan and set aside.
In the same pan, heat the remaining vegetable oil. Add the minced garlic and sliced onion, and stir-fry until the onion is translucent.
Increase the heat to high and add the marinated chicken to the pan. Stir-fry until the chicken is cooked through, about 5-7 minutes.
Add the red and green bell peppers to the pan, and continue to stir-fry for another 2 minutes, until the peppers are slightly tender but still crisp.
Return the toasted cashew nuts to the pan and pour the sauce mixture over the chicken and vegetables. Stir everything until well combined and the sauce has thickened slightly.
Add the sliced spring onions, tossing them briefly to incorporate.
Serve immediately with steamed rice or noodles, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 27.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5510 mg | 240% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 24.8 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2961 mg | 63% | |
*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.
