Homemade Cashew Chicken
A quick and easy recipe for tender chicken coated in a savory sauce, combined with crunchy roasted cashews and fresh vegetables.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch (for coating)
- 1 tablespoon vegetable oil (for sautéing)
For the Sauce
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon honey or brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Add-Ins
- 1 cup roasted cashews
- 1 piece bell pepper (red or green), sliced
- 1 cup broccoli florets (fresh or frozen)
- 1/2 cup green onions, chopped (for garnish)
Instructions
Preparation
- In a mixing bowl, combine the chicken pieces with cornstarch. Toss until the chicken is well-coated.
Making the Sauce
- In a separate bowl, whisk together soy sauce, oyster sauce, vinegar, honey, sesame oil, garlic, and ginger until well combined. Set aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for about 5-7 minutes, stirring frequently, until it’s golden brown and cooked through.
- Remove the chicken from the pan and set aside.
- In the same skillet, add the bell pepper and broccoli. Stir-fry for about 3-4 minutes until they are tender yet crisp.
- Return the chicken to the skillet with the vegetables. Pour the prepared sauce over the top. Stir well to coat everything evenly, and let it cook for an additional 2-3 minutes until the sauce thickens slightly.
- Stir in the roasted cashews and mix to combine.
- Garnish with chopped green onions and serve hot over steamed rice or noodles.
Notes
For deeper flavor, marinate the chicken in soy sauce, garlic, and ginger for 30 minutes before cooking. Use fresh ingredients for the best taste and nutritional value.