Chinese Cashew Chicken
Bring the bold, savory flavors of takeout home with this irresistible Chinese Cashew Chicken recipe. Featuring tender, marinated chicken bites stir-fried to perfection and coated in a glossy, umami-packed sauce made from soy sauce, oyster sauce, and hoisin, this dish is a flavor explosion in every bite. Sweet red and green bell peppers, aromatic garlic and ginger, and crunchy roasted cashews add vibrant color, texture, and depth. Perfect for busy weeknights, this recipe comes together in just 35 minutes and pairs beautifully with steamed rice or noodles for a complete and satisfying meal. With easy-to-find ingredients and simple instructions, this homemade Chinese Cashew Chicken is a quick and delicious way to bring Asian-inspired flair to your kitchen.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 2 tbsp Cornstarch
- 3 tbsp Low-sodium soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tsp Brown sugar
- 3 tbsp Cooking oil (vegetable or peanut oil)
- 3 cloves Garlic, minced
- 1 tsp Fresh ginger, minced
- 100 g Unsalted roasted cashews
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 stalks Green onions, thinly sliced
- 2 tbsp Water
Instructions
Cut the chicken breast into bite-sized pieces and place them in a medium bowl.
Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch to the chicken. Mix well to coat and let it marinate for 10 minutes.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, and water. Set aside.
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of cooking oil to the skillet. Stir in the minced garlic and ginger, cooking for 30 seconds until fragrant.
Add the diced red and green bell peppers to the skillet. Stir-fry for 3-4 minutes until the peppers are tender but still crisp.
Return the cooked chicken to the skillet and pour the prepared sauce over the ingredients. Stir to coat everything in the sauce.
Add the roasted cashews and green onions, stirring briefly to combine and heat through.
Remove the skillet from the heat and serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3031 mg | 132% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 21.9 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 173 mg | 13% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2572 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.
