Description
This Cashew Chicken is a quick and easy weeknight meal that’s bursting with flavor! Tender chicken, crisp vegetables, and crunchy cashews are coated in a savory sauce with a hint of sweetness and spice. Serve over fluffy rice for a satisfying and delicious dinner.
Ingredients
Units
Scale
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For the Sauce:
- 2 tablespoons hoisin sauce
- 1/4 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons grated fresh ginger
- 2 tablespoons cornstarch
- 2 teaspoons sriracha sauce
- 1/2 – 1 teaspoon crushed red pepper flakes
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For the Chicken:
- 1-2 teaspoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, sliced thinly into 2-inch strips
- 2 medium carrots, peeled and thinly sliced
- 8 ounces snow peas
- 1 clove garlic, minced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Salt and pepper to taste
- 4 cups cooked jasmine rice
Instructions
- Make Sauce: In a bowl, whisk together all sauce ingredients until smooth. Set aside.
- Cook Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Working in batches, add chicken to the skillet and cook until browned on each side (2-3 minutes per side). Remove chicken and set aside.
- Sauté Vegetables: Add carrots and snow peas to the skillet and sauté until tender-crisp (about 3 minutes). Add garlic and water chestnuts; cook for 1 minute.
- Combine and Finish: Reduce heat to low. Return chicken to the skillet. Add sauce and cashews. Stir to combine and cook until sauce thickens (about 1 minute).
- Serve: Serve hot over cooked jasmine rice.
Notes
- If you don’t have fresh ginger, you can substitute with ½ teaspoon of ground ginger.
- Adjust the amount of sriracha and red pepper flakes to your preferred spice level.
- For a thicker sauce, add more cornstarch slurry (equal parts cornstarch and water).
Nutrition
- Serving Size: ⅓ of recipe (includes rice)
- Calories: 600
- Sugar: 30g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg