Known for its savory flavors and pleasant textures, cashew chicken is a delicious Chinese-American cuisine. Tender chicken chunks are stir-fried with colorful veggies and crunchy cashews in a delectably savory sauce in this recipe. The cashews offer a lovely crunch, and the flavors of soy sauce, ginger, and garlic combine to create a rich and well-balanced dish.
Cashew chicken’s roots are in Chinese-American cuisine, where it first appeared and quickly gained popularity as a takeout dish. A harmonic blend of crisp veggies, crunchy cashews, and delicate chicken make up its appealing texture and flavor combination. The dish’s vibrant assortment of ingredients makes it both aesthetically pleasing and appetizing.
With fresh, premium ingredients, you can experience this restaurant favorite at home when you prepare cashew chicken. Finding the ideal balance for the sauce—which should be savory and just a touch sweet without being too much—is crucial to the success of this dish. Every mouthful is wonderful when the rich, nutty taste of cashews combines with the stir-fried chicken and veggies.
Cashew Chicken Recipe
Ingredients
For the Chicken:
- 500 grams boneless skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
For the Stir-Fry:
- 3 tablespoons vegetable oil
- 1 cup unsalted cashews
- 2 cloves garlic minced
- 1- inch piece of ginger minced
- 1 red bell pepper cut into bite-sized pieces
- 1 green bell pepper cut into bite-sized pieces
- 1 onion cut into bite-sized pieces
- 2-3 green onions cut into 1-inch pieces
For the Sauce:
- 1/4 cup soy sauce
- 1/4 cup chicken broth or water
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water slurry
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine soy sauce, rice vinegar, and cornstarch.
- Add the chicken pieces and mix well. Let it marinate for at least 15 minutes.
Step 2: Stir-Fry the Chicken
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken pieces and stir-fry until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
Step 3: Stir-Fry the Vegetables
- In the same wok, add the remaining 1 tablespoon of vegetable oil.
- Add the garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add the red bell pepper, green bell pepper, and onion, and stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Step 4: Prepare the Sauce
- In a small bowl, mix together soy sauce, chicken broth, hoisin sauce, oyster sauce, rice vinegar, and sugar.
- Add the sauce mixture to the wok and bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
Step 5: Combine and Cook
- Return the cooked chicken to the wok and add the cashews.
- Toss everything together until the chicken and vegetables are well coated with the sauce.
- Add the green onions and cook for another 1-2 minutes until heated through.
Step 6: Garnish and Serve
- Garnish with sliced green onions and sesame seeds.
- Serve hot with steamed rice or noodles.
Tips and Information
Tips and Information
- Chicken: Boneless, skinless chicken thighs can also be used for a more tender and juicy texture.
- Cashews: Toast the cashews in a dry skillet over medium heat until golden brown for enhanced flavor.
- Vegetables: Feel free to add other vegetables like broccoli, snap peas, or zucchini for added nutrition and variety.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Cashew Chicken is a great dish to prepare for guests or relatives. It is a very adaptable recipe that goes nicely with stir-fried noodles or steamed rice. Now, let’s get cooking and make this tasty and lively dinner!