Ah, Cashew Chicken—crispy, savory, slightly sweet, and nutty 🌰🍗 Perfect for a quick stir-fry at home!
Here’s a classic version:
🍗 Cashew Chicken
Ingredients (serves 2–3)
- 1 lb (450 g) boneless chicken breast or thighs, cut into bite-sized pieces
- 1 cup unsalted cashews
- 2–3 tbsp vegetable oil
- 1 bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2–3 green onions, chopped
For the sauce
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp sugar or honey
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions
- Toast cashews
- In a dry skillet over medium heat, toast cashews 2–3 min until golden. Remove and set aside.
- Cook chicken
- Heat oil in a skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through, 5–7 min. Remove from pan.
- Sauté veggies
- In the same pan, add onion, bell pepper, and garlic. Cook 3–4 min until slightly tender.
- Make the sauce
- Mix soy sauce, hoisin, vinegar, sugar, and cornstarch slurry.
- Pour into pan, stir, and let simmer 1–2 min until slightly thickened.
- Combine
- Return chicken and cashews to the pan. Toss to coat evenly in sauce.
- Stir in green onions just before serving.
- Serve
- Over steamed rice or noodles.
🔥 Tips & Variations
- Spicy version: add ½ tsp chili flakes or sriracha to the sauce.
- Extra crunch: lightly fry chicken pieces before tossing in sauce.
- Veggie boost: add broccoli, snow peas, or carrots.
- Shortcut: use roasted cashews from the store.
I can also give a restaurant-style cashew chicken recipe with perfectly crispy chicken, glossy sauce, and maximum flavor if you want.
Do you want me to do that?
