Craving takeout but don't want the hassle or the hefty price tag? This simple cashew chicken recipe delivers all the satisfying flavors of your favorite restaurant dish, right in the comfort of your own kitchen. It's quick, easy, and perfect for a weeknight dinner. Let's get cooking!
What You'll Need:
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey (or maple syrup for a vegan option)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp grated ginger
- 1/4 tsp garlic powder
- Pinch of red pepper flakes (optional)
For the Stir-Fry:
- 1 tbsp vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup unsalted roasted cashews
Instructions:
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Prepare the Chicken: In a medium bowl, combine the chicken, cornstarch, and 1 tablespoon of soy sauce. Toss to coat evenly. This helps the chicken to brown nicely and retain moisture.
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Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), cornstarch, sesame oil, ginger, garlic powder, and red pepper flakes (if using). Set aside.
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Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
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Stir-Fry the Vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add the broccoli and bell pepper and stir-fry for 3-4 minutes, until slightly tender-crisp.
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Combine and Simmer: Return the chicken to the skillet. Pour the sauce over the chicken and vegetables. Stir to combine and bring to a simmer. Cook for 1-2 minutes, or until the sauce has thickened.
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Add Cashews and Serve: Stir in the roasted cashews. Serve immediately over rice or noodles.
Frequently Asked Questions (FAQs)
Can I use different vegetables?
Absolutely! Feel free to substitute other vegetables like carrots, snow peas, mushrooms, or zucchini. Choose vegetables that cook quickly, so they don't overcook while the sauce simmers.
What kind of rice is best?
White rice is a classic pairing for cashew chicken, but brown rice or even quinoa would also be delicious.
Can I make this ahead of time?
While it's best served fresh, you can prepare the sauce and chicken mixture ahead of time and store them separately in the refrigerator. When ready to serve, simply stir-fry the vegetables, add the chicken mixture and sauce, and simmer until heated through.
How do I make it spicier?
Add more red pepper flakes or a dash of sriracha to the sauce for extra heat. You could also add a chopped chili pepper to the stir-fry.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken to save time. Simply add it to the skillet with the vegetables during step 4. Reduce the cooking time to ensure it doesn't overcook.
Tips for Success:
- Don't overcrowd the pan: Cooking the chicken in batches ensures it browns properly and cooks evenly.
- Use high-quality ingredients: The flavor of the dish is greatly enhanced by using fresh, high-quality ingredients.
- Adjust seasonings to your taste: Feel free to adjust the amount of soy sauce, honey, and red pepper flakes to your liking.
This simple cashew chicken recipe is a guaranteed crowd-pleaser. It's a delicious and satisfying meal that's easy enough for a weeknight dinner, yet impressive enough for a dinner party. Enjoy!
