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–+ servings
Cashew Chicken

Cashew Chicken

This easy Cashew Chicken recipe offers a delightful stir-fry full of flavor and texture, perfect for quick family meals or entertaining guests.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: Chinese-American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless skinless chicken breast cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1 teaspoon neutral oil
  • 2 teaspoons oyster sauce
Sauce Ingredients
  • 1/2 cup low sodium chicken stock or homemade
  • 1.5 tablespoons honey
  • 2 tablespoons light soy sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon ground white pepper
Vegetables and Add-ins
  • 3 tablespoons neutral oil divided
  • 1 teaspoon ginger grated
  • 2 cloves garlic minced
  • 1/2 cup red bell pepper chopped
  • 1/2 cup scallions chopped
  • 1/2 cup water chestnuts cut into 1/2-inch pieces
  • 1.5 tablespoons Shaoxing wine
  • 1 cup unsalted cashews roasted at 350°F for 5 mins
  • 2 tablespoons cornstarch mixed with 2 tablespoons water

Equipment

  • wok
  • mixing bowl
  • spatula

Method
 

Preparation
  1. Mix the chicken, cornstarch, 3 tablespoons water, oil, and oyster sauce until all the liquid has been absorbed by the chicken.
  2. In a separate bowl, mix together all the sauce ingredients.
Cooking
  1. Heat your wok over high heat until just smoking. Spread 2 tablespoons of neutral oil along the perimeter of the wok.
  2. Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl.
  3. Add the remaining 1 tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the garlic. Immediately add the red bell pepper, scallions, and water chestnuts. Stir fry for 30 seconds.
  4. Spread the Shaoxing wine around the perimeter of the wok. Stir fry everything for 10 seconds.
  5. Pour in the sauce mixture, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add the roasted cashews.
  6. Stir up your cornstarch slurry, and add about 3/4 of it to the stir-fry. Adjust the thickness of the sauce with the remaining slurry as desired.
  7. Bring to a simmer, and continue stirring to thicken the sauce and combine everything evenly.
  8. Plate and serve immediately with steamed rice!

Nutrition

Serving: 1servingCalories: 340kcalCarbohydrates: 20gProtein: 22gFat: 20gSodium: 557mgFiber: 2gSugar: 7g

Notes

Feel free to swap in your favorite proteins or add vegetables for an extra crunch.

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