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Chinese American Cashew Chicken

A quick and classic weeknight stir-fry featuring tender diced chicken breast, vibrant bell peppers, and crunchy roasted cashews tossed in a savory garlic-ginger brown sauce.

Prep 15 min Cook 15 min Total 30 min Level Easy

Serves 4

Ingredients

Chicken and Marinade

1 pound Boneless skinless chicken breast — Cut into 1-inch cubes
1 tablespoon Soy sauce — Low sodium preferred
1 tablespoon Cornstarch
1 teaspoon Rice vinegar

Stir-Fry Ingredients

2 tablespoons Cooking oil — Such as canola, vegetable, or peanut oil; divided
1 cup Unsalted raw or lightly roasted cashews
1 medium Red bell pepper — Diced into 1-inch pieces
1 medium Green bell pepper — Diced into 1-inch pieces
3 cloves Garlic — Minced
1 tablespoon Fresh ginger — Minced
3 stalks Scallions — Sliced, white and green parts separated

Savory Brown Sauce

0.5 cup Chicken broth — Low sodium
3 tablespoons Soy sauce — Low sodium
2 tablespoons Hoisin sauce
1 tablespoon Brown sugar — Packed
1 teaspoon Toasted sesame oil
1 tablespoon Cornstarch

Instructions

In a medium bowl, toss the diced chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and rice vinegar. Set aside to marinate for 10 minutes while preparing the other ingredients.
~10 min
This process is called 'velveting' and helps keep the chicken tender and juicy.
In a small bowl, whisk together the chicken broth, 3 tablespoons soy sauce, hoisin sauce, brown sugar, sesame oil, and 1 tablespoon cornstarch until smooth. Set aside.
~2 min
Heat a large dry wok or skillet over medium heat. Add the cashews and toast them, stirring frequently, until they are golden brown and fragrant. Transfer the cashews to a small plate and wipe out the pan.
~3 min
Watch the cashews carefully, as they can burn very quickly.
Increase heat to medium-high. Add 1 tablespoon of cooking oil to the wok. Add the marinated chicken in a single layer. Let cook undisturbed for 2 minutes to develop a sear, then stir-fry until cooked through. Transfer the chicken to a plate.
~5 min
Add the remaining 1 tablespoon of oil to the wok. Add the diced bell peppers and stir-fry until slightly tender but still crisp.
~3 min
Add the minced garlic, minced ginger, and the white parts of the scallions to the wok. Stir-fry for 30 seconds until highly fragrant.
~1 min
Give the sauce mixture a quick stir to recombine the cornstarch, then pour it into the wok. Cook until the sauce begins to bubble and thickens into a glossy glaze.
~2 min
Return the cooked chicken and toasted cashews to the wok. Toss everything together to coat evenly in the sauce. Garnish with the green parts of the scallions and remove from heat.
~1 min
Serve immediately over steamed rice.

Nutrition

410

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

890

Sodium (mg)

Cholesterol (mg)

Equipment

Wok or large skillet
Mixing bowls
Cutting board
Chef's knife
Whisk

Tips & Storage

Have all your ingredients chopped and measured before you start cooking, as stir-frying goes very quickly.
If you like it spicy, add a pinch of red pepper flakes or a spoonful of chili garlic sauce to the sauce mixture.
You can substitute chicken breast with boneless skinless chicken thighs for richer flavor.
Storage: Store leftover cashew chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. Note that the cashews will soften as they sit in the sauce.