Dutch Oven Cashew Chicken
Transform your weeknight dinner routine with this flavorful Dutch Oven Cashew Chicken recipe! Tender, bite-sized chicken thighs are perfectly seasoned, lightly coated, and pan-seared to golden perfection before being simmered in a rich, savory-sweet sauce made with soy sauce, hoisin, honey, and a touch of rice vinegar. Vibrant vegetables like bell peppers and carrots add a delightful crunch, while toasted cashews bring a nutty depth to every bite. Cooked to perfection in a single Dutch oven, this hearty dish is a one-pot wonder that delivers bold, Asian-inspired flavors with minimal cleanup. Serve over steamed rice or noodles and garnish with a sprinkle of green onions for a stunning, satisfying meal the whole family will love. Perfect for those seeking easy, homemade comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 0.25 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 0.25 cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 carrot, thinly sliced
- 3 green onions, chopped
- 1 cup unsalted cashews
- 0.25 cup water
Instructions
In a large bowl, combine the flour, cornstarch, salt, and black pepper.
Cut the chicken thighs into bite-sized pieces and toss them in the flour mixture until evenly coated.
Heat a Dutch oven over medium-high heat and add 2 tablespoons of vegetable oil.
Add the coated chicken to the Dutch oven in batches, cooking for 4-5 minutes per side until golden brown. Remove and set aside.
In the same Dutch oven, lower the heat and add garlic and ginger. Sauté for 1 minute until fragrant.
Add soy sauce, hoisin sauce, rice vinegar, honey, and water to the pot. Stir to combine.
Return the chicken to the Dutch oven and toss to coat in the sauce.
Add the chopped red and green bell peppers, carrots, and cashews to the pot. Stir to combine.
Cover the Dutch oven with its lid and cook on low heat for 10 minutes until the vegetables are tender and the chicken is cooked through.
Garnish the dish with chopped green onions before serving.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 6140 mg | 267% | |
| Total Carbohydrate | 144.5 g | 53% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 51.0 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 252 mg | 19% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3572 mg | 76% | |
*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.
