Quick & Easy Cashew Chicken

Cashew Chicken. Juicy tender chicken stir fried with crisp-tender vegetables with crunchy cashews in a delicious, sweet sauce. Ready in 30 minutes! Pairs this delicious main dish with any rice of your choice for a complete meal.

5 from 7 votes

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Prep Time 22

Cook Time 8

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 330 kcal

Ingredients

1 lb chicken breast skinless boneless
⅓ cup cashews unsalted roasted or raw cashews both work
7 oz broccoli broken into florets with stalks removed
1 red bell pepper diced
2 cloves garlic minced
1 inch ginger peeled and thinly sliced
2.5 tablespoon vegetable oil or any neutral oil
¼ cup water to help cook veggies

Chicken marinade:

2 teaspoon regular soy sauce
1.5 tablespoon cornstarch or sub with potato starch
2 teaspoon Shaoxing wine or sub with chicken stock
¼ teaspoon white pepper or sub with black pepper
½ teaspoon baking soda do not skip!
1 tablespoon vegetable oil or any neutral oil

Sauce:

1 tablespoon regular soy sauce
2 tablespoon hoisin sauce
1 tablespoon brown sugar or sub with cane sugar
1 tablespoon cornstarch or sub with potato starch
2 teaspoon sesame oil toasted
½ cup chicken broth or sub with vegetable stock

Instructions

Slice chicken breast against the grain into ¼-inch-thick pieces. Transfer chicken pieces to a large bowl. Mix in Marinade ingredients and allow this to marinate at room temperature for 15 minutes.
Meanwhile, in a small bowl combine Sauce ingredients. Set aside.
In a large wok or large skillet on medium-high heat, add 1 tablespoon of vegetable oil or any neutral oil. Once the oil is hot, toast cashews until they turn slightly brown, about 30-45 seconds. Remove and set aside.
Back into the hot pan, heat 1 tablespoon of oil. Once oil is hot, fry marinated chicken in a single layer until cooked and slightly golden brown on the edges, about 4-5 minutes. Remove and set aside.
Reduce to medium heat, add remaining oil along with garlic, ginger, broccoli, red bell pepper and lastly water. Cook vegetables until vibrant, about 45-60 seconds.
Pour in Sauce mixture. Simmer to thicken slightly, about 45-60 seconds.
Once sauce has thickened, toss back in cooked chicken and crunchy cashews. Remove the finished dish off heat and serve. Enjoy!

Notes

Storage

This dish will last up to 4 days in an airtight container. To reheat, microwave for 2-3 minutes or on the stovetop on medium heat.

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