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Cashew Chicken

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Cashew Chicken is a quick and flavorful stir-fry featuring tender chicken, crisp veggies, and toasted cashews in a savory-sweet sauce. It’s a better-than-takeout favorite perfect for busy weeknights.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil or sesame oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/3 cup roasted unsalted cashews
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 2 tablespoons water or chicken broth
  • Cooked rice, for serving

Instructions

  1. In a bowl, toss chicken with cornstarch, salt, and pepper to coat evenly.
  2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 6–8 minutes until golden and cooked through. Remove and set aside.
  3. In the same skillet, add remaining oil. Sauté garlic and ginger for 30 seconds. Add bell peppers and cook for 3–4 minutes until tender-crisp.
  4. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, and water.
  5. Return chicken to the skillet. Pour sauce over and toss to coat. Add cashews and green onions. Stir-fry for 2–3 more minutes until sauce thickens slightly.
  6. Serve hot over cooked rice. Garnish with extra green onions or sesame seeds if desired.

Notes

  • To make it spicy, add chili garlic sauce or red pepper flakes to the sauce.
  • Use tamari for a gluten-free version.
  • Substitute tofu for a vegetarian version.
  • Toast raw cashews in a dry skillet if not using pre-roasted.

Nutrition

Find it online: https://thefamilycooking.com/cashew-chicken/