Cashew Chicken

This flavorful Cashew Chicken recipe has tender pieces of chicken coated in a sweet sauce with crunchy cashews and sliced red bell peppers.

Course Dinner

Cuisine Asian

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 578kcal

Author Tonia Larson

Equipment

Ingredients

1 lb boneless skinless chicken breasts cubed
¼ cup all-purpose flour
3 tablespoon olive oil
1 red bell pepper sliced
2 teaspoon minced garlic
2 teaspoon minced ginger
1 cup toasted cashews
2 tablespoon sliced green onions

Cashew Chicken Sauce

¼ cup water
¼ cup soy sauce
¼ cup hoisin sauce
¼ cup brown sugar
2 tablespoon cornstarch
1 tablespoon rice vinegar
½ teaspoon sesame seed oil

Instructions

To prepare the cashew chicken sauce, whisk together the water, soy sauce, hoisin sauce, brown sugar, cornstarch, rice vinegar, and sesame seed oil in a small bowl. Set aside.
Put cubed chicken and all-purpose flour in a large zip-top bag. Shake to coat.
Heat the olive oil in a large skillet over high heat. Add the coated chicken in a single layer. Cook the chicken for 5-7 minutes, until fully cooked, turning occasionally to brown all sides.
Add the sliced red bell pepper, minced garlic, and minced ginger. Cook and stir for about 2 minutes.
Pour in the cashew chicken sauce mixture. Cook for 2-3 minutes, until thickened.
Remove from heat and stir in the toasted cashews. Garnish with sliced green onions.

Video

Notes

One: Toasted Cashews

Put the cashews in a large skillet over medium heat. Cook and stir for 5-7 minutes until fragrant and lightly browned. Watch them carefully so that they don’t burn.

Two: Storage

Store leftover chicken in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

Nutrition