Description
Savory better-than-takeout cashew chicken brings Chinese-inspired comfort straight to your kitchen with minimal effort. Crispy chicken, crunchy cashews, and a glossy sauce combine for a speedy weeknight meal that delights hungry diners at home.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
Vegetables and Aromatics:
- 0.5 cup red bell pepper, diced
- 0.5 cup green bell pepper, diced
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauces, Seasonings, and Garnishes:
- 0.25 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional, for spice)
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 0.75 cup roasted cashews
- 1 teaspoon sesame seeds (optional)
- Steamed rice, for serving
Instructions
- Marinate chicken pieces with cornstarch, creating a light, crispy coating that ensures even seasoning and texture.
- Heat oil in a spacious skillet, carefully searing chicken fragments until they transform into golden, succulent morsels with perfectly caramelized edges.
- Craft a vibrant sauce by whisking together umami-rich soy sauce, sweet hoisin, tangy rice vinegar, and aromatic garlic with ginger for depth of flavor.
- Quickly sauté colorful bell peppers in the same pan, preserving their crisp texture and releasing their natural sweetness.
- Reunite the seared chicken with the peppers, gently introducing the meticulously prepared sauce to allow ingredients to harmonize.
- Sprinkle roasted cashews into the mixture, adding a luxurious crunch and nutty dimension to the dish.
- Create a silky sauce consistency by incorporating a cornstarch slurry, ensuring a glossy, clinging coating that embraces every ingredient.
- Elevate the presentation by scattering fresh green onions and toasted sesame seeds, providing a final burst of color and aromatic complexity.
- Serve atop fluffy steamed rice or delicate noodles, transforming this dish into a restaurant-quality meal that surpasses traditional takeout expectations.
Notes
- Ensure chicken pieces are similar in size for even cooking and consistent golden-brown texture.
- Pat chicken dry before coating with cornstarch to achieve maximum crispiness and better sauce adherence.
- Use high heat and avoid overcrowding the pan when cooking chicken to prevent steaming and maintain a crisp exterior.
- Adjust red pepper flakes based on personal spice tolerance, adding more for extra heat or reducing for milder flavor.
- For gluten-free version, replace soy sauce with tamari and use gluten-free hoisin sauce.
- Substitute cashews with roasted almonds or peanuts if desired, maintaining the same nutty crunch.
- Prep all ingredients before cooking to streamline the stir-fry process and prevent burning or overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg