Description
A flavorful Cashew Chicken recipe that combines tender chicken pieces with crunchy cashews and colorful bell peppers in a savory Asian-inspired sauce. Perfect for a quick and satisfying weeknight dinner served over steamed white rice.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- Salt and pepper to taste
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 green onions, sliced
Other Ingredients
- 2 tablespoons vegetable oil
- ½ cup unsalted roasted cashews
- Cooked white rice for serving
Instructions
- Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch, a pinch of salt, and pepper to coat evenly. This will help create a slight crust when cooking.
- Make the Sauce: In a separate small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil until well combined. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the minced garlic, ginger, and chopped red and green bell peppers. Sauté for 3–4 minutes until the vegetables are slightly tender but still crisp.
- Combine and Simmer: Return the cooked chicken to the skillet. Pour in the prepared sauce and stir well to coat all ingredients. Cook for an additional 2–3 minutes until the sauce thickens and clings to the chicken and vegetables.
- Add Cashews and Green Onions: Stir in the unsalted roasted cashews and sliced green onions. Mix thoroughly to combine and heat through.
- Serve: Serve the hot cashew chicken over cooked white rice for a complete meal.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped chili to the sauce.
- Substitute tamari for soy sauce to make this dish gluten-free.
- Use chicken thighs for juicier meat or chicken breasts for a leaner option.
- You can toast the cashews lightly in a dry pan before adding for extra flavor.
