Cashew Chicken Recipe

This Cashew Chicken is a quick and easy dish that’s perfect for a flavorful weeknight dinner! Imagine tender chicken, crisp-tender vegetables, and crunchy cashews coated in a savory and slightly sweet sauce. This recipe is ready in just 25 minutes, making it a fantastic option when you’re short on time but still crave a delicious and satisfying meal.

Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights, this recipe comes together in a flash with minimal ingredients and simple steps.
• Flavorful and Aromatic: The combination of hoisin sauce, soy sauce, honey, and ginger creates a delicious and aromatic sauce that complements the chicken and vegetables perfectly.
• Healthy and Satisfying: This dish is packed with lean protein, healthy fats, and vegetables, making it a nutritious and satisfying choice.
• Versatile: Serve this cashew chicken with your favorite sides, such as rice, noodles, or quinoa. It’s also great for meal prepping or packing for lunch.

this Recipe

Ingredients

For the Sauce

• Hoisin sauce: Adds a rich and savory umami flavor to the sauce.
• Low-sodium soy sauce: Provides a salty and savory base for the sauce.
• Chicken broth: Adds depth of flavor and thins the sauce to the desired consistency.
• Honey: Adds sweetness and a beautiful glaze to the chicken and vegetables.
• Rice vinegar: Adds a tangy and acidic element to the sauce.
• Sesame oil: Adds a nutty aroma and flavor.
• Grated ginger: Contributes a warm and slightly spicy flavor.
• Cornstarch: Used to thicken the sauce.
• Sriracha: Adds a spicy kick (adjust to your preference).
• Crushed red pepper: Adds extra heat if desired.

For the Chicken

• Canola oil: Used to cook the chicken and vegetables.
• Boneless, skinless chicken breasts: Sliced thinly into bite-sized strips for quick cooking.
• Carrots: Peeled and sliced thinly.
• Snow peas: Adds sweetness and a satisfying crunch.
• Garlic: Minced and adds a fragrant and savory kick.
• Sliced water chestnuts: Adds a crunchy texture and a slightly sweet flavor.
• Cashews: Adds a nutty crunch and healthy fats.
• Salt and black pepper: Season the chicken to perfection.
• Cooked jasmine rice: Serve the cashew chicken over a bed of fluffy jasmine rice.

Note: For exact measurements, see the recipe card below!

How to Make Cashew Chicken

Step 1: Make the Sauce

In a small bowl, whisk together the hoisin sauce, soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated ginger, cornstarch, sriracha, and crushed red pepper (if using) until smooth. Set aside.

Step 2: Cook the Chicken

Heat the canola oil in a large non-stick skillet or wok over medium-high heat. Season the sliced chicken with salt and pepper. When the oil is hot, add the chicken in batches, being careful not to overcrowd the skillet. Cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.

Step 3: Cook the Vegetables

Reduce the heat to medium and add the sliced carrots and snow peas to the skillet. Sauté for about 3 minutes, or until the vegetables are tender-crisp. Add the minced garlic and sliced water chestnuts, and cook for 1 minute more, or until fragrant.

Step 4: Finish and Serve

Reduce the heat to low and return the cooked chicken to the pan. Pour in the reserved sauce and add the cashews. Stir to combine and cook until the sauce thickens, about 1 minute. Serve the cashew chicken hot over a bed of cooked jasmine rice.

Pro Tips for Making the Recipe

• Slice the chicken thinly: Thinly sliced chicken cooks quickly and evenly.
• Don’t overcrowd the pan: Overcrowding the pan will prevent the chicken and vegetables from browning properly. Cook in batches if needed.
• Adjust the spice level: Adjust the amount of sriracha or crushed red pepper to your liking, depending on how spicy you want the dish.
• Use roasted cashews: For an extra layer of flavor, use roasted cashews instead of raw cashews.
• Make ahead: You can cook the chicken and vegetables ahead of time and store them separately in the refrigerator for up to 2 days. When ready to serve, reheat the chicken and vegetables, make the sauce, and combine.

How to Serve

This Cashew Chicken is delicious with a variety of sides:

• Rice: Jasmine rice, brown rice, or even quinoa would be delicious with this dish.
• Noodles: Toss the cashew chicken with your favorite noodles, such as ramen, udon, or soba noodles.
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the dish.

Make Ahead and Storage

This Cashew Chicken is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the microwave or on the stovetop over low heat until warmed through.

FAQs

1. Can I use a different type of protein? Yes, you can! Shrimp, tofu, or even ground meat would be delicious substitutes for chicken.

2. Can I use frozen vegetables? Yes, you can! Thaw the frozen vegetables completely before using.

3. Can I make this recipe without the nuts? Yes, you can! The cashews add a nice crunch and flavor, but you can omit them if you have nut allergies or prefer not to use them.

4. Can I add other seasonings to the sauce? Absolutely! Feel free to experiment with your favorite seasonings, such as garlic powder, onion powder, or grated ginger.

This Cashew Chicken Recipe is a quick, easy, and delicious way to enjoy a flavorful and satisfying meal. With its simple preparation, versatile ingredients, and healthy profile, it’s a recipe you’ll want to make again and again!

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