Chile Chicken with Cashews
Spice up your dinner routine with this irresistible Chile Chicken with Cashews! Featuring tender bites of marinated chicken thighs, crispy stir-fried red bell peppers, and crunchy cashews, this recipe is brimming with bold flavors and textures. The robust sauce, combining soy sauces, oyster sauce, sesame oil, and a hint of sweetness, perfectly complements the fiery kick of dried red chilies and aromatic ginger and garlic. Quick and easy to make in just 30 minutes, this dish is ideal for busy weeknights yet impressive enough for entertaining. Serve it over steamed rice or noodles for a complete, satisfying meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 pieces dried red chilies
- 100 grams unsalted cashews
- 1 medium red bell pepper
- 4 stalks green onions (sliced, whites and greens separated)
- 2 tablespoons water
- 0.25 teaspoon salt
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
Add 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1/4 teaspoon of salt to the chicken. Mix well to coat evenly. Set aside to marinate for 10 minutes.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and 2 tablespoons of water to form a sauce. Set aside.
Thinly slice the red bell pepper and separate the green onion whites from the greens. Chop both parts and set them aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken to the pan and stir-fry for 5-6 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, dried red chilies, and green onion whites. Stir-fry for 1 minute until fragrant.
Add the sliced red bell peppers to the pan and stir-fry for 2 minutes until slightly softened.
Return the cooked chicken to the pan, along with the prepared sauce. Stir everything together and let the mixture simmer for 2 minutes, ensuring the chicken is fully coated in the sauce.
Toss in the cashews and green onion greens. Stir-fry for an additional minute.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 667 mg | 14% | |
*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.
