Cashew Chicken – Better Than Takeout!
Ingredients:
For the Chicken:
1 tbsp soy sauce
1 tbsp rice vinegar
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 tsp sesame oil
For the Sauce:
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp honey
1/2 cup chicken broth
1 tsp cornstarch
For the Stir-Fry:
2 tbsp vegetable oil
1 cup unsalted cashews
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 tsp ginger, grated
2 green onions, sliced
1/2 tsp red pepper flakes (optional, for heat)
Directions:
Marinate the Chicken
In a bowl, combine chicken, soy sauce, rice vinegar, and sesame oil.
Let marinate for 10-15 minutes while preparing other ingredients.
Prepare the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, honey, chicken broth, and cornstarch.
Set aside.
Cook the Chicken
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken and cook for 5-6 minutes until golden brown and fully cooked.
Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables and Cashews
Add the remaining 1 tbsp oil to the pan.
Stir in the cashews and toast for about 1-2 minutes until lightly golden.
Add the bell peppers, garlic, and ginger. Sauté for another 2 minutes until fragrant.
Combine Everything
Return the cooked chicken to the pan.
Pour in the sauce and stir well to coat everything evenly.
Cook for 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Serve and Enjoy
Garnish with sliced green onions and red pepper flakes if desired.
Serve hot over steamed rice or noodles.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: ~400 per serving | Servings: 4 servings