Cashew Chicken is a classic takeout-inspired dish that’s easy to make at home. Juicy chicken, crisp vegetables, and crunchy cashews are coated in a savory, slightly sweet sauce that’s irresistible.
Ingredients:
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp vegetable oil (for frying)
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
For the Stir-Fry:
- 1 cup unsalted cashews, lightly toasted
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 2 green onions, sliced (for garnish)
Instructions:
- Marinate the Chicken: In a bowl, combine chicken, soy sauce, rice vinegar, and cornstarch. Let marinate for 15-20 minutes.
- Prepare the Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and chicken broth. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until golden brown and cooked through. Remove and set aside.
- Stir-Fry Vegetables: In the same skillet, add more oil if needed. Stir-fry bell peppers and onion for 2-3 minutes until tender-crisp.
- Combine: Return the chicken to the skillet. Pour in the sauce and bring to a simmer. Stir in the cashews.
- Thicken the Sauce: Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens.
- Serve: Garnish with green onions and serve over steamed rice or noodles.
Enjoy your homemade Cashew Chicken!
