Cashew Nut and Ginger Chicken
Elevate your weeknight dinner game with this irresistible Cashew Nut and Ginger Chicken recipe, a perfect balance of savory, nutty, and aromatic flavors. Tender bite-sized pieces of chicken thighs are stir-fried to golden perfection and paired with crunchy toasted cashews, sweet red bell peppers, and zesty fresh ginger, creating a harmonious blend of textures. The dish is brought together with a luscious soy-oyster sauce glaze, subtly sweetened with honey and infused with sesame oil and garlic for an umami-packed finish. Ready in just 35 minutes, this quick and easy stir-fry is ideal for busy evenings yet impressive enough to serve guests. Serve it over freshly steamed rice or noodles and garnish with a squeeze of lime for a tantalizing burst of freshness. Optimize your mealtime with this Asian-inspired favorite, packed with flavor in every bite!
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 100 grams cashew nuts
- 1 thumb-sized piece fresh ginger
- 3 units garlic cloves
- 1 unit red bell pepper
- 3 stalks green onions (scallions)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 4 tablespoons water
- 1 teaspoon sesame oil
- 0.25 teaspoons ground white pepper
- 1 unit lime (optional for garnish)
Directions
Step 1
Cut the boneless, skinless chicken thighs into bite-sized pieces. Place the chicken in a bowl and toss with 2 tablespoons of cornstarch until every piece is evenly coated.
Step 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry for 5-6 minutes, until golden and cooked through. Remove the chicken from the pan and set aside.
Step 3
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil. Toast the cashew nuts for 1-2 minutes, stirring frequently, until they are golden brown and fragrant. Remove and set aside.
Step 4
Peel and thinly slice the fresh ginger and garlic cloves. Cut the red bell pepper into thin strips and chop the green onions into 2-inch pieces.
Step 5
Add the ginger and garlic to the skillet and stir-fry for 1 minute until fragrant.
Step 6
Add the red bell pepper strips and cook for 2-3 minutes until slightly softened.
Step 7
In a small bowl, whisk together the soy sauce, oyster sauce, honey, water, sesame oil, and ground white pepper to make the sauce.
Step 8
Return the cooked chicken to the skillet, followed by the toasted cashews and the sauce. Stir everything together and cook for 2-3 minutes, allowing the sauce to thicken and coat all the ingredients evenly.
Step 9
Add the chopped green onions and stir for another minute, then remove the skillet from heat.
Step 10
Serve the Cashew Nut and Ginger Chicken immediately over steamed rice or noodles. Garnish with lime wedges, if desired.
Nutrition Facts
| Serving size | (1067.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2344.3 |
| Total Fat 155.8g | 0% |
| Saturated Fat 31.7g | 0% |
| Polyunsaturated Fat 31.1g | |
| Cholesterol 625mg | 0% |
| Sodium 3698.3mg | 0% |
| Total Carbohydrate 93.6g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 28.6g | |
| Protein 153.3g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 205.2mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 2464.7mg | 0% |
Source of Calories