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Cashew Chicken

A flavorful Chinese American stir-fry featuring tender chicken pieces, crisp vegetables, and crunchy cashews in a savory-sweet garlic-ginger sauce. Perfect for a quick weeknight dinner served over steamed rice or noodles.
Print Recipe
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes

Equipment

  • Cutting board
  • Sharp chef’s knife
  • Mixing bowls (medium & small)
  • Whisk
  • Large skillet or wok
  • Measuring cups and spoons
  • Spatula

Ingredients

  • For the Chicken:
  • 1 lb 450 g boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • For the Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 1/4 cup chicken broth
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • For the Stir-Fry:
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup snow peas trimmed
  • 1/2 cup cashews roasted
  • 2 tbsp vegetable oil
  • 2 green onions sliced (optional, for garnish)
  • Sesame seeds optional, for garnish

Instructions

  • Marinate the Chicken:
  • In a medium bowl, combine chicken with soy sauce, cornstarch, and sesame oil. Toss to coat and let sit for 15 minutes.
  • Prepare the Sauce:
  • In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, garlic, and ginger. Set aside.
  • Cook the Chicken:
  • Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until browned and cooked through. Remove chicken and set aside.
  • Cook the Vegetables:
  • Add remaining 1 tbsp oil to the skillet. Stir-fry bell peppers and snow peas for 2–3 minutes until tender-crisp.
  • Combine and Finish:
  • Return chicken to the pan. Pour in the sauce and stir to coat. Cook for 1–2 minutes until sauce thickens. Stir in cashews.
  • Serve:
  • Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Servings: 4 servings