Chinese Cashew Chicken Recipe
When I first tried Chinese cashew chicken, it felt like a culinary awakening. The crunch of roasted cashews combined with tender chicken and vibrant vegetables captivated my taste buds.
Print
Pin
Rate
Servings: 4
Calories: 397kcal
Equipment
- bowl
Ingredients
- 3-4 medium boneless skinless chicken breasts – cut into 1-inch cubes
- 1 ½ tablespoons vegetable oil
- 2 teaspoons cornstarch
- 2 red bell peppers – chopped
- 1 white onion – chopped
- ½ cup roasted cashews
- 2 green onions – sliced
- Cooked white or brown rice – for serving
- 2 tablespoons light soy sauce
Sauce
- 1 tablespoon lime juice
- 2 teaspoons minced garlic
- 1 tablespoon freshly minced ginger
- 2 teaspoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili flakes
- 2 tablespoons water
- 4 tablespoons tamari soy sauce
- 2 teaspoons coconut sugar
Instructions
Step 1: Prepare the Ingredients
- Start by cutting the chicken into 1-inch cubes. This ensures even cooking. Chop the red bell peppers and white onion, and slice the green onions for garnish. Set aside.
Step 2: Mix the Sauce
- In a bowl, whisk together the light soy sauce, lime juice, garlic, ginger, rice wine vinegar, sesame oil, chili flakes, water, tamari soy sauce, and coconut sugar. This sauce will meld flavors beautifully. Taste it before cooking; if it needs more zing or sweetness, adjust as necessary.
Step 3: Coat the Chicken
- In a separate bowl, toss the cubed chicken with cornstarch until it’s evenly coated. This step helps achieve a slightly crispy texture when cooked, making each bite delightful.
Step 4: Stir-Fry the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Allow it to sear without stirring for about three minutes, then flip to brown the other side. Cook until the chicken is fully cooked, about 6-7 minutes.
Step 5: Add Onions and Peppers
- Once the chicken is cooked, add the chopped onion and red bell peppers.
- Stir-fry for approximately 3-4 minutes until the vegetables are tender yet crisp. The colors should brighten, creating a feast for the eyes.
Step 6: Combine with Sauce and Nuts
- Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
- Allow it to simmer for a couple of minutes—this is where the magic happens! The sauce thickens slightly, clinging to the ingredients. Add the roasted cashews at the end, mixing gently.
Step 7: Serve and Enjoy
- Serve your Chinese cashew chicken over a generous scoop of rice. Garnish with sliced green onions for a burst of color and flavor. Dive in with chopsticks or just a fork—enjoy every savory bite!
Notes
- Chicken Options: For extra flavor, consider marinating the chicken for 30 minutes with soy sauce and ginger.
- Vegetable Variations: Feel free to mix in snap peas or broccoli if you have them on hand. They add vibrant color and texture.
- Nut Choices: If you’re not a fan of cashews, try almonds or peanuts instead.
- Spice Level: Adjust the chili flakes based on your heat preference. For milder flavors, reduce or omit.
- Prep Ahead: You can prepare the chicken and chop the veggies in advance to save time when you cook