Oriental Chicken with Cashews
Delight your taste buds with this vibrant Oriental Chicken with Cashews recipe, a perfect harmony of sweet, savory, and nutty flavors. Featuring tender, bite-sized chicken pieces marinated in soy sauce and cornstarch, this dish is stir-fried to golden perfection alongside crisp bell peppers and toasted cashews. Infused with aromatic garlic, ginger, and a mouthwatering sauce made with hoisin, oyster sauce, honey, and a splash of sesame oil, every bite delivers bold, rich flavors with an irresistible Asian flair. This quick and easy weeknight meal is ready in just 35 minutes and pairs beautifully with steamed rice or noodles, making it an ideal choice for busy families craving a homemade takeout experience. Garnished with spring onions and sesame seeds for a finishing touch, this recipe is a restaurant-quality delight you’ll want to make again and again! Perfect keywords: Oriental chicken, cashew stir-fry, Asian chicken recipe, quick weeknight dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g boneless, skinless chicken breasts
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, freshly grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 150 g unsalted cashews
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 120 ml chicken broth
- 1 tbsp honey
- 1 tsp sesame oil
- 2 spring onions, chopped
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
Cut the chicken into bite-sized cubes and place it in a bowl.
Marinate the chicken with soy sauce and cornstarch. Mix well and let it sit for 15 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the marinated chicken to the skillet and stir-fry until the chicken is golden and cooked through. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Add the sliced red and green bell peppers to the skillet and cook for 2-3 minutes until slightly tender yet crisp.
Push the vegetables to one side of the skillet and add the cashews. Toast them for 1-2 minutes until lightly golden.
In a separate small bowl, mix together the hoisin sauce, oyster sauce, chicken broth, honey, and sesame oil to create the sauce.
Return the chicken to the skillet, pour the sauce over the chicken and vegetables, and toss everything together to coat evenly.
Simmer the mixture for 2-3 minutes until the sauce slightly thickens and coats the ingredients.
Garnish with chopped spring onions and sesame seeds if desired.
Serve hot over steamed rice or noodles and enjoy!
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 31.7 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 3807 mg | 166% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 42.7 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3177 mg | 68% | |
*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.
