Description
This Chinese Cashew Chicken is a speedy, better-than-takeout stir fry loaded with juicy chicken, crisp veggies, and crunchy cashews in a glossy garlic-ginger sauce. It’s an easy dinner that comes together fast on busy weeknights, perfect when you need new dinner ideas, simple food ideas, or even a make-ahead meal that doubles as a quick lunch or healthy snack the next day. Serve it over rice or noodles for a complete meal that fits right in with your favorite quick breakfast, easy dinner, and easy recipe staples.
Ingredients
1 1/2 pounds boneless skinless chicken breasts cut into bite size pieces
2 tablespoons cornstarch divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons neutral oil divided
2 cups small broccoli florets
1 red bell pepper chopped
1 green bell pepper chopped
3 cloves garlic minced
1 tablespoon fresh ginger grated
3/4 cup unsalted roasted cashews
1/3 cup low sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
3 tablespoons honey or light brown sugar packed
1/2 cup chicken broth
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes optional
2 green onions thinly sliced for garnish
1 teaspoon toasted sesame seeds for garnish optional
4 cups cooked rice or noodles for serving
Instructions
1. Pat the chicken dry with paper towels, then place it in a bowl. Sprinkle with half of the cornstarch, the salt, and the black pepper. Toss until the chicken is evenly coated and no dry spots of cornstarch remain.
2. In a separate bowl or large measuring cup, whisk together the soy sauce, hoisin sauce, rice vinegar, honey or brown sugar, chicken broth, remaining cornstarch, and sesame oil until smooth. Stir in the crushed red pepper flakes if using and set the sauce aside.
3. Heat half of the neutral oil in a large skillet or wok over medium high heat. Add the broccoli florets and both bell peppers. Stir fry until the vegetables are bright and just crisp tender. Transfer the vegetables to a plate and keep them nearby.
4. Add the remaining neutral oil to the empty skillet. Add the coated chicken in an even layer and cook without moving it for a couple of minutes so it can brown. Stir and continue cooking until the chicken is golden on the outside and cooked through in the center.
5. Reduce the heat to medium. Add the minced garlic and grated ginger to the chicken and cook, stirring constantly, just until fragrant, about thirty seconds. Do not let the garlic brown.
6. Give the sauce a quick stir, then pour it into the skillet with the chicken. Bring to a simmer, stirring often, until the sauce thickens and turns glossy and begins to coat the chicken.
7. Return the cooked broccoli and bell peppers to the skillet along with the roasted cashews. Toss everything together until the vegetables are warmed through and the cashews are coated in the sauce but still crunchy.
8. Remove the skillet from the heat. Sprinkle the stir fry with sliced green onions and toasted sesame seeds. Serve the Chinese Cashew Chicken immediately over hot cooked rice or noodles.
Notes
To keep the cashews nice and crunchy, wait to add them until the very end of cooking and avoid simmering them in the sauce for too long; letting them sit in the hot pan can make them soft.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop stir fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 520
- Sugar: 10
- Sodium: 950
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 36
- Cholesterol: 95
Keywords: cashew chicken, Chinese cashew chicken, easy dinner, stir fry, weeknight dinner, takeout fakeout, food ideas