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.
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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