Cashew Chicken
Cashew chicken is the kind of meal that brings comfort fast. Tender chicken, crisp veggies, and crunchy cashews tossed in a rich, flavorful sauce make it the perfect easy homemade takeout.
Equipment
- Large Skillet or Wok
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into bite-sized pieces
- 3 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 3 green onions chopped
- 3 tablespoons vegetable oil for cooking
- 3/4 cup roasted unsalted cashews lightly toasted
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water to thicken sauce
Instructions
- Prep everything first: cut chicken into chunks, slice bell peppers and green onions, mince garlic, mix all sauce ingredients in a bowl, and toast cashews until golden.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Let sear for 2 minutes before stirring.
- Cook chicken for 6–7 minutes until golden and cooked through. Remove chicken and set aside.
- In the same pan, add 1 tablespoon of oil. Add minced garlic and stir for 30 seconds.
- Toss in bell peppers and cook for 2–3 minutes until slightly softened.
- Return chicken to the pan. Pour the sauce over and stir. Let bubble and thicken for about 2 minutes.
- Stir in toasted cashews and green onions. Serve immediately.
Notes
Adjust spice by adding chili flakes or chili garlic paste. Swap chicken with tofu for a vegetarian version. Use tamari for gluten-free soy sauce.