Chinese Restaurant Ginger Cashew Chicken
Experience the perfect balance of savory, nutty, and zesty flavors with this Chinese Restaurant Ginger Cashew Chicken recipe—a quick and easy favorite that delivers takeout-style perfection right at home. Tender chicken pieces are marinated in soy sauce and cornstarch for a velvety finish, then stir-fried with vibrant bell peppers, aromatic ginger, and garlic for an irresistible flavor base. The rich sauce, made with oyster sauce, rice vinegar, and sesame oil, coats every bite, while crunchy cashews add a delightful texture. Ready in just 30 minutes, this dish is perfect for busy weeknights and pairs beautifully with steamed rice or noodles. Make this delicious ginger cashew chicken for a restaurant-quality meal you’ll crave again and again.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic cloves, minced
- 1 whole green bell pepper, sliced
- 1 whole red bell pepper, sliced
- 100 grams unsalted cashews
- 3 tablespoons vegetable oil
- 2 stalks scallions, sliced
- 4 tablespoons water or chicken broth
Instructions
Begin by slicing the chicken breasts into bite-sized pieces. Place the pieces in a bowl and toss them with 2 tablespoons of cornstarch and 2 tablespoons of soy sauce. Let marinate for 10 minutes.
In a small bowl, prepare the sauce by whisking together the remaining 2 tablespoons of soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and 4 tablespoons of water or chicken broth. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-6 minutes, stirring frequently, until the chicken is golden brown and cooked through. Remove the chicken and set aside on a plate.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Sauté the grated ginger and minced garlic for 30 seconds until fragrant.
Add the sliced green and red bell peppers to the skillet and stir-fry for 2-3 minutes until slightly tender but still crisp.
Return the chicken to the skillet, then pour in the prepared sauce. Toss everything together to coat the ingredients evenly with the sauce.
Add the cashews to the skillet and stir to combine. Cook for an additional 1-2 minutes to heat through.
Sprinkle the sliced scallions over the top before serving. Serve hot with steamed rice or noodles as desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 753 mg | 16% | |
*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.
