Spicy Cashew Chicken
Elevate your weeknight dinner game with this irresistible Spicy Cashew Chicken, a quick and flavorful stir-fry bursting with bold, sweet, and savory goodness. Tender chicken pieces are marinated, stir-fried to golden perfection, and tossed with crisp bell peppers and crunchy roasted cashews. A zesty homemade sauce made with soy sauce, honey, sriracha, and sesame oil delivers the perfect balance of heat and sweetness, while aromatic garlic and ginger infuse incredible depth of flavor. Ready in just 30 minutes, this wholesome dish is perfect for busy days and pairs beautifully with steamed rice or noodles. Whether you're a fan of spicy food or looking for a customizable Asian-inspired meal, this easy cashew chicken recipe will become a go-to favorite for your dinner rotation.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 2 tablespoons sriracha
- 3 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 piece red bell pepper, sliced into thin strips
- 1 piece green bell pepper, sliced into thin strips
- 100 grams roasted, unsalted cashews
- 2 pieces green onions, chopped
- 1 teaspoon sesame oil
- 4 tablespoons water
- 1 teaspoon red chili flakes (optional, for extra heat)
Instructions
Cut the chicken breasts into bite-sized pieces and toss them with 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and a pinch of salt. Let it marinate for 10 minutes.
In a small bowl, whisk together the remaining soy sauce, rice vinegar, honey, sriracha, sesame oil, and water to create the stir-fry sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer and cook for 5-7 minutes until browned on all sides and fully cooked. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic, grated ginger, and red chili flakes (if using). Stir-fry for 30 seconds until fragrant.
Add the sliced red and green bell peppers to the skillet and cook for 2-3 minutes, stirring occasionally, until slightly softened but still crunchy.
Return the cooked chicken to the skillet and pour the prepared stir-fry sauce over the mixture. Toss everything together and let it simmer for 2 minutes, allowing the sauce to thicken and coat all the ingredients.
Add the roasted cashews and stir to combine evenly.
Remove the skillet from the heat and garnish the dish with chopped green onions.
Serve hot over steamed rice or noodles, and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 827 mg | 36% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 14.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 719 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.
