Fried Chicken with Cashew Nuts
Savor the irresistible combination of tender, golden-fried chicken and crunchy roasted cashew nuts in this quick and flavorful dish. Bursting with vibrant ingredients like red bell peppers, onions, and green onions, this stir-fry packs a colorful punch. The rich, savory sauce—featuring soy sauce, hoisin sauce, oyster sauce, and a touch of honey—coats every bite, delivering a perfect balance of sweet and salty flavors. With only 20 minutes of prep time and a swift 15-minute cook time, this dish is the ultimate weeknight dinner hero. Serve over fluffy steamed rice or noodles for a complete meal that’s as comforting as it is delicious. Whether you're looking for an easy Asian-inspired recipe or a protein-packed dinner with a nutty twist, Fried Chicken with Cashew Nuts will become your go-to favorite.
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Recipe Information
Ingredients
- 500 g chicken breast
- 2 tbsp cornstarch
- 4 tbsp vegetable oil
- 100 g unsalted cashew nuts
- 3 cloves garlic cloves
- 1 medium red bell pepper
- 1 medium onion
- 2 stalks green onion
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 100 ml chicken stock
- 0.5 tsp ground black pepper
- 0.25 tsp salt
Instructions
Cut the chicken breast into bite-sized pieces and place in a bowl.
Sprinkle the chicken pieces with cornstarch, salt, and pepper, and mix well to coat evenly.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Once the oil is hot, add the cashew nuts and stir-fry for 2-3 minutes until golden brown. Remove the cashews and set them aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the chicken pieces and stir-fry for about 5-6 minutes until the chicken is golden and cooked through. Remove the chicken and set it aside.
Mince the garlic cloves, dice the onion and red bell pepper into bite-sized pieces, and thinly slice the green onions.
In the same wok, add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the diced onion and red bell pepper to the wok, and stir-fry for 3-4 minutes until they are slightly tender but still crisp.
In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, honey, and chicken stock to make the stir-fry sauce.
Return the chicken to the wok, along with the stir-fry sauce. Stir well to coat the chicken and vegetables in the sauce.
Add the toasted cashews to the wok and cook for an additional 1-2 minutes, stirring occasionally to combine all the flavors.
Sprinkle the sliced green onions over the dish and give it one final stir.
Serve the fried chicken with cashew nuts immediately over steamed rice or noodles.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 11.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 705 mg | 15% | |
*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.
