Cashew chicken is a delicious and easy-to-make stir-fry that combines tender chicken pieces, crunchy cashews, and a savory sauce. This dish is a favorite for weeknight dinners, offering a satisfying blend of textures and flavors with just the right balance of sweet and savory.
How to Make Cashew Chicken
Making cashew chicken at home is simple and quick, requiring only basic ingredients. In just a few steps, you can create a flavorful meal that rivals your favorite takeout.
Step-by-Step Instructions
1. Dice the chicken, season it, and cook until browned.
2. Toast the cashews for extra flavor.
3. Sauté onions, bell peppers, garlic, and ginger.
4. Whisk the sauce ingredients and pour over the chicken and veggies.
5. Simmer, thicken the sauce, and toss in the cashews.
6. Serve immediately with your favorite sides.
Cashew Chicken
4
servings10
minutes20
minutesIngredients
Chicken Breast or Thighs: 500g, cut into bite-sized pieces
Cashews: 1/2 cup (75g), unsalted and roasted
Bell Pepper: 1 large, diced
Onion: 1 small, diced
Garlic: 3 cloves, minced
Ginger: 1 teaspoon, grated
Soy Sauce: 3 tablespoons
Oyster Sauce: 2 tablespoons
Hoisin Sauce: 1 tablespoon
Cornstarch: 1 tablespoon (for thickening)
Water: 1/4 cup
Vegetable Oil: 2 tablespoons
Salt and Pepper: To taste
Optional Garnish: Green onions and sesame seeds
Directions
- Prepare the chicken: Season the chicken pieces with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken until browned and fully cooked. Remove and set aside.
- Toast the cashews: In the same skillet, add the cashews and toast them for 1-2 minutes until golden and fragrant. Remove and set aside.
- Cook the vegetables: Add the remaining oil to the skillet. Sauté the onion, bell pepper, garlic, and ginger until the vegetables are slightly softened.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, and water.
- Combine everything: Return the chicken to the skillet, pour in the sauce, and toss to coat. Simmer for 2-3 minutes until the sauce thickens. Add the toasted cashews and mix well.
- Serve: Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
FAQ
1. Can I use other nuts instead of cashews?
Yes, you can substitute cashews with almonds or peanuts for a different flavor and texture.
2. How do I store leftover cashew chicken?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
3. Can I make this recipe gluten-free?
To make it gluten-free, use tamari or gluten-free soy sauce and ensure your oyster sauce is gluten-free.
4. What can I serve with cashew chicken?
This dish pairs well with steamed jasmine rice, fried rice, or noodles.
5. How do I prevent the sauce from being too salty?
Use low-sodium soy sauce and taste the sauce before adding salt.
