Chicken with Cashews
Savor the perfect balance of savory, sweet, and nutty flavors with this quick and easy Chicken with Cashews recipe! Tender, bite-sized pieces of chicken breast are stir-fried to golden perfection and paired with vibrant red bell peppers, crunchy toasted cashews, and a mouthwatering sauce made from soy sauce, oyster sauce, honey, and a hint of ginger and garlic. Ready in just 30 minutes, this one-pan dish combines wholesome ingredients with bold Chinese-inspired flavors, creating a restaurant-quality meal at home. Serve it over fluffy steamed rice or noodles for an irresistible weeknight dinner that's sure to impress.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Vegetable oil
- 3 cloves Garlic
- 1 teaspoon Ginger
- 100 grams Cashews
- 1 medium Red bell pepper
- 3 stalks Green onions
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Honey
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the chicken breast into bite-sized pieces and season with salt and black pepper. Set aside.
Mince the garlic and finely grate the ginger. Slice the red bell pepper into thin strips and chop the green onions into 1-inch pieces.
In a small bowl, mix together the soy sauce, oyster sauce, honey, cornstarch, and water to create the sauce. Stir until the cornstarch is fully dissolved.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add cashews and toast them for 2-3 minutes until golden brown. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Once hot, add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned. Remove from the skillet and set aside.
In the same skillet, add garlic and ginger and sauté for 30 seconds until fragrant.
Add the sliced red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly softened.
Return the cooked chicken to the skillet, along with the sauce mixture. Stir well to coat all ingredients evenly.
Add the toasted cashews and green onions to the skillet, and stir-fry for an additional 1-2 minutes until the sauce thickens and everything is heated through.
Serve the chicken with cashews hot over steamed rice or noodles, garnished with any additional green onions if desired.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 16.4 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2593 mg | 55% | |
*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.
