Description
This Cashew Chicken recipe offers a deliciously savory Asian stir-fry featuring tender chicken pieces sautéed with crunchy roasted cashews and colorful bell peppers. Tossed in a flavorful sauce made with soy, oyster, hoisin, and rice vinegar, it’s a quick and satisfying main course perfect for weeknight dinners served over fluffy white rice.
Ingredients
Scale
Chicken 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
Stir-fry Components
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup unsalted roasted cashews
- 2 green onions, sliced
To Serve
- Cooked white rice
Instructions
- Prepare the Chicken: In a bowl, toss the cut chicken pieces with cornstarch, a pinch of salt, and pepper until evenly coated. This helps to create a light crust during cooking.
- Make the Sauce: In a separate small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil until fully combined. Set aside for later use.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5 to 7 minutes, stirring occasionally, until they turn golden brown and are 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 to 4 minutes until the vegetables are slightly tender and the aromatics are fragrant.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat all ingredients thoroughly. Cook together for another 2 to 3 minutes until the sauce thickens slightly and evenly coats the chicken and vegetables.
- Add Cashews and Green Onions: Stir in the roasted cashews and sliced green onions, mixing gently to distribute them throughout the dish without breaking the cashews.
- Serve: Serve the hot cashew chicken immediately over cooked white rice for a complete meal.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped chili during the vegetable sauté step.
- Substitute tamari for soy sauce to make this recipe gluten-free.
