Cashew Chicken

Take your stir-fry game to the next level with this vibrant and flavor-packed Cashew Chicken recipe! Juicy, marinated chicken bites are wok-tossed alongside crisp red and green bell peppers, fragrant garlic, and ginger, all coated in a rich, savory sauce made with soy and hoisin sauce. Golden, toasted cashews add a delightful crunch, while a drizzle of sesame oil lends nutty depth to every bite. Perfect for busy weeknights, this quick and easy meal comes together in just 35 minutes and pairs beautifully with steamed rice or noodles. Bursting with bold Asian-inspired flavors, this dish is as satisfying as it is simple to prepare.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 cup unsalted cashews
• 1 large red bell pepper
• 1 large green bell pepper
• 3 cloves garlic
• 1 inch ginger
• 1 cup chicken broth
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• 2 stalks green onions
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Cut the chicken breasts into bite-sized pieces and set aside.

Step 2

In a medium bowl, mix 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Add the chicken pieces and toss to coat well. Let it marinate for at least 10 minutes.

Step 3

While the chicken is marinating, slice the red and green bell peppers into thin strips. Mince the garlic cloves and ginger.

Step 4

In a small bowl, combine the chicken broth, 1 tablespoon of soy sauce, hoisin sauce, sesame oil, and the remaining 1 tablespoon of cornstarch. Stir to mix well and set aside.

Step 5

Heat 2 tablespoons of vegetable oil in a large, non-stick skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring frequently, until the chicken is golden brown and just cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the cashews and toast them for 1 minute until they're golden brown.

Step 7

Add the garlic and ginger to the skillet. Stir-fry for about 30 seconds until fragrant.

Step 8

Add the bell peppers to the skillet and stir-fry for about 3 minutes until they are tender-crisp.

Step 9

Return the chicken to the skillet. Pour the sauce mixture over the chicken and vegetables. Stir well to coat all the ingredients with the sauce.

Step 10

Continue to cook for about 2-3 minutes until the sauce has thickened and all ingredients are heated through.

Step 11

Season with salt and black pepper to taste.

Step 12

Slice the green onions thinly and sprinkle them over the dish just before serving.

Step 13

Serve the cashew chicken hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1326.2g)

Amount per serving	% Daily Value*
Calories	2127.9

Total Fat 121.0g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 31.8g
Cholesterol 386.5mg	0%
Sodium 4348.0mg	0%
Total Carbohydrate 93.4g	0%
Dietary Fiber 12.5g	0%
Total Sugars 26.8g
Protein 174.6g	0%

Vitamin D 4.5IU	0%
Calcium 203.2mg	0%
Iron 15.4mg	0%
Potassium 3121.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 32.3%

Carbs: 17.3%