Description

This easy and flavorful Cashew Chicken is a quick stir-fry dish with tender chicken, crunchy cashews, and a savory sauce. It’s perfect for a weeknight dinner, served with rice or noodles. The combination of soy sauce, ginger, and garlic brings a rich umami flavor that everyone will love!

Ingredients

Units Scale

For the chicken:

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons soy sauce (low-sodium preferred)
1 tablespoon sesame oil (or vegetable oil)

For the sauce:

1/4 cup soy sauce (low-sodium)
1 tablespoon oyster sauce (optional, for added depth)
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 tablespoon honey (or sugar)
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

For the stir-fry:

2 tablespoons vegetable oil
1 bell pepper, sliced (red or green)
1/2 onion, thinly sliced
1 cup unsalted cashews (preferably roasted, not salted)
2 green onions, chopped (for garnish)

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Instructions

Marinate the Chicken:
In a bowl, toss the chicken pieces with 2 tablespoons soy sauce and 2 tablespoons cornstarch. Let the chicken marinate for about 10 minutes.
Make the Sauce:
In a small bowl, whisk together ¼ cup soy sauce, oyster sauce, rice vinegar, hoisin sauce, honey, ginger, and garlic. Set aside.
Stir-Fry the Chicken:
Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add vegetable oil. Stir-fry the bell pepper and onion for 2-3 minutes, until they start to soften but still remain crisp.
Combine and Thicken:
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, and stir to combine. Bring to a simmer and cook for 1-2 minutes. Mix the cornstarch and water together, then add it to the skillet to thicken the sauce. Stir until the sauce is glossy and thick.
Add Cashews:
Stir in the cashews and cook for another 1-2 minutes, allowing them to heat through and absorb the flavors.
Serve:
Garnish with chopped green onions and serve immediately over steamed rice or noodles.

Notes

If you want more vegetables, you can add broccoli, carrots, or snap peas.

For a spicier version, add red pepper flakes or a diced chili pepper to the stir-fry.

You can also use chicken thighs for a juicier version of the dish.