Here’s a tasty Cashew Chicken recipe 🥜🍗—crispy, savory, and slightly sweet, perfect with rice or noodles.
Cashew Chicken
Ingredients (Serves 3–4)
For the chicken:
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1–2 tbsp vegetable oil (for frying)
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- ½ cup chicken broth
- 1 tsp cornstarch (mixed with 1 tbsp water to thicken)
For stir-fry:
- 1 bell pepper, sliced
- 1 carrot, sliced thin
- 2–3 cloves garlic, minced
- ½ cup unsalted cashews
- Optional: green onions for garnish
Instructions
1. Prepare chicken
- Toss chicken pieces with soy sauce and 1 tbsp cornstarch.
- Heat oil in a skillet or wok over medium-high heat.
- Cook chicken until golden and cooked through (~5–6 minutes). Remove and set aside.
2. Stir-fry vegetables
- In the same pan, sauté garlic, bell pepper, and carrot 2–3 minutes until slightly tender.
3. Make the sauce
- Mix soy sauce, hoisin sauce, rice vinegar, brown sugar, and chicken broth in a bowl.
- Pour sauce into the pan and bring to a simmer.
- Add cornstarch-water mixture to thicken slightly.
4. Combine
- Return chicken to the pan, toss to coat.
- Stir in cashews and cook 1–2 more minutes.
5. Serve
- Serve hot over steamed rice or noodles.
- Garnish with green onions if desired.
Tips
- Toast cashews lightly in a dry pan for extra flavor.
- Add broccoli or snow peas for more veggies.
- For a spicier version, add red pepper flakes or sriracha to the sauce.
If you want, I can also give a oven-baked cashew chicken version that’s lower in oil but still crispy and flavorful.
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