Cashew Chicken Stir-Fry
Crispy chicken pieces, roasted cashews, and a sticky-sweet brown sauce that coats everything. This cashew chicken rivals your favorite Chinese takeout spot, costs a third of the price, and takes 15 minutes in a single pan.
Why You’ll Love This Recipe
- Better than Chinese takeout — and you control the ingredients
- Cashews add protein and satisfying crunch
- The sticky brown sauce is made from pantry staples
- One pan, 15 minutes, feeds the family
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Cashew Chicken Stir-Fry
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup roasted cashews
- 1 red bell pepper, diced
- 3 green onions, sliced
- Sauce: 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp cornstarch, 2 tbsp water
Instructions
- Toss chicken cubes with cornstarch, salt, and pepper.
- Heat vegetable oil in a large skillet or wok over high heat. Sear chicken 4-5 minutes until golden on all sides. Remove.
- In the same pan, add bell pepper and cook 2 minutes.
- Whisk sauce ingredients together and pour into the pan. Simmer 1 minute until thickened.
- Return chicken to the pan, add cashews, and toss until everything is coated in the glossy sauce. Garnish with green onions. Serve over rice.
Recipe Tips
- Use roasted and salted cashews for the most flavor.
- The cornstarch coating on the chicken helps the sauce stick.
- Add dried red chilies for Kung Pao-style heat.
- Tofu or shrimp work as chicken substitutes.
Calories: 420 | Protein: 36g | Fat: 20g | Carbs: 24g
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Nutritional information is estimated and may vary.
