Cashew Chicken
Cashew Chicken is a flavorful, takeout-inspired dish featuring tender chicken, crunchy cashews, and a rich, savory sauce. Quick and easy to make, it’s the perfect balance of sweet, salty, and nutty flavors for a delicious weeknight meal!
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Ingredients
- 1 ½ T oil
- 2 T oyster sauce
- 2 t cornstarch
- 3-4 medium boneless skinless chicken breasts - cut into 1-inch pieces
- 1 red bell pepper - diced
- Half white onion - diced
- ½ cup cashews
- cooked white or brown rice - for serving
Sauce:
- 1/2 C soy sauce
- 1/4 C water
- 1 T rice vinegar
- 1 t mirin
- 2 T Brown sugar
- 1 t sesame oil
- 1 t crushed red pepper flakes
- 1 T minced fresh ginger
- 2 t minced garlic
- maybe at end 1-2 T cornstarch + 1-2 T water
Instructions
- Step 1: Coat the Chicken: In a bowl, whisk together 1/2 tbsp oil, oyster sauce, and cornstarch to make a thick paste. Add the chicken pieces and toss to coat completely. Set aside.
- Step 2: Make the Sauce: In a separate bowl, simply stir together the soy sauce, water, rice vinegar, sugar, sesame oil, red pepper flakes, ginger, and garlic. (Pepper flakes are optional if you don’t like spice)
- Step 3: Sear the Chicken. Heat the remaining 1 tbsp oil in a large skillet over high heat. Add the coated chicken and sear until golden brown and cooked through (about 5 minutes). Remove the chicken and set it aside, covered, to keep warm.
- Step 4: Sauté the Veggies and Cashews. Add the bell pepper and onions to the pan and cook until the onions start to soften, around 2-3 minutes. Then, toss in the cashews and cook for another minute.
- Step 5: Bring it Together. Pour the prepared sauce into the pan with the veggies and cashews. Once it starts bubbling, return the cooked chicken to the pan. Reduce heat to medium-high and simmer for a couple of minutes, letting the sauce thicken and coat everything… I usually do a cornstarch slurry.
- Step 6: Serve Up! Serve your delicious Cashew Chicken over white or brown rice, garnished
Servings: 3