Description
A delicious and easy recipe for Better-Than-Takeout Cashew Chicken that you can make at home.
Ingredients
- 1½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil
- 1 small onion, cut into chunks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 cup roasted unsalted cashews
- 3 green onions, sliced
- ⅓ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 2 tbsp chicken broth
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- ¼ tsp crushed red pepper flakes (optional)
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken dry with paper towels. Toss with the cornstarch, salt, and black pepper until evenly coated.
- Mix the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chicken broth, brown sugar (or honey), rice vinegar, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.
- Cook the Chicken: Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer. Cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
- Stir-Fry the Vegetables: Add the remaining tablespoon of oil to the skillet. Add the onion and bell peppers and cook for 3–4 minutes, until crisp-tender. Stir in the garlic and ginger and cook for 30 seconds, until fragrant.
- Combine: Return the chicken to the skillet. Pour in the prepared sauce. Stir continuously for 2–3 minutes, until the sauce thickens and coats the chicken. Fold in the roasted cashews and most of the sliced green onions.
- Serve: Garnish with sesame seeds and the remaining green onions.
Notes
- For a spicier dish, add more crushed red pepper flakes.
- Serve with steamed rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg