Cashew Chicken
Dinner
Chinese35 min4 servingsEasyAbout this recipe
A weeknight-friendly stir fry featuring tender chunks of chicken, crunchy roasted cashews, and crisp vegetables tossed in a savory-sweet sauce. Ready in under 45 minutes, this takeout-style classic is a crowd-pleaser the whole family will love.
Instructions
- 1
In a small mixing bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and chicken broth until smooth. Set aside.
- 2
Place the chicken breast pieces in a mixing bowl and toss with 1 tablespoon of cornstarch until evenly coated. This helps the chicken develop a light crust and keeps it tender during stir frying.
- 3
Heat 1 tablespoon of vegetable oil in a wok or skillet over ^[high heat] until shimmering. Add the chicken breast in a single layer and cook undisturbed for 2–3 minutes until golden on the bottom, then stir and cook another 2–3 minutes until cooked through. Transfer to a plate and set aside.
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the white parts of the green onions, garlic, and ginger and stir fry for 30 seconds until fragrant. Add the red bell pepper and cook for 2 minutes until slightly softened.
- 5
Return the cooked chicken breast to the wok. Pour the sauce over everything and toss to coat. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the chicken breast and vegetables.
- 6
Remove from heat and stir in the cashews and the green parts of the green onions. Serve immediately over steamed white rice or noodles.
