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Cashew Chicken Recipe

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This Cashew Chicken is a flavorful and easy stir-fry that combines tender chicken, crunchy cashews, and crisp vegetables tossed in a savory-sweet Asian-inspired sauce. It’s a quick and healthy meal perfect for busy weeknights, ready in under 30 minutes, and pairs perfectly with steamed rice or noodles.

Ingredients

Scale

For the Chicken Stir-Fry:

  • 500 g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 cup (150 g) unsalted cashews (lightly toasted)
  • 2 tablespoons vegetable oil or sesame oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish)

For the Sauce:

  • ¼ cup (60 ml) low-sodium soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon oyster sauce (optional for extra umami)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken)
  • ½ teaspoon red pepper flakes (optional for heat)

Instructions

1. Toast the cashews:

  • In a dry skillet over medium heat, toast the cashews for 2-3 minutes until golden and fragrant. Set aside.

2. Cook the chicken:

  • Heat oil in a large skillet or wok over medium-high heat.
  • Add the chicken pieces and cook until browned and cooked through (about 5-7 minutes). Remove from the pan and set aside.

3. Sauté the vegetables:

  • In the same pan, add a little more oil if needed.
  • Add garlic, ginger, bell peppers, and onion. Stir-fry for 3-4 minutes until slightly tender but still crisp.

4. Make the sauce:

  • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, oyster sauce, and red pepper flakes.

5. Combine everything:

  • Return the chicken to the pan. Pour the sauce over the chicken and vegetables.
  • Add the cornstarch slurry and stir until the sauce thickens (1-2 minutes).
  • Stir in the toasted cashews and cook for another minute to heat through.

6. Serve:

  • Garnish with sliced green onions and sesame seeds.
  • Serve hot over steamed rice, quinoa, or noodles.

Notes

  • Swap chicken for tofu or shrimp for a vegetarian or pescatarian version.
  • Add broccoli, snap peas, or mushrooms for extra vegetables.
  • Use coconut aminos instead of soy sauce for a gluten-free option.

Find it online: https://ukfinda.com/cashew-chicken-recipe/