Description
A quick and flavorful cashew chicken stir-fry that’s better than takeout, featuring tender chicken, crunchy cashews, and a savory sauce.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup unsalted cashews
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- In a bowl, combine chicken, soy sauce, rice vinegar, sesame oil, and cornstarch. Let marinate for 10 minutes.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat.
- Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add remaining oil and toast cashews for 1-2 minutes.
- Add bell peppers and cook for another 2-3 minutes until slightly tender.
- Stir in garlic, soy sauce, hoisin sauce, honey, ginger, and red pepper flakes.
- Return cooked chicken to the skillet and toss to coat in the sauce.
- Simmer for 2 minutes until sauce thickens.
- Garnish with green onions and serve over cooked rice.
Notes
For extra heat, add more red pepper flakes or a dash of sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
Keywords: cashew chicken, stir-fry, takeout, quick dinner, easy recipe