Cashew Chicken
A warm, flavorful stir-fry that brings together tender chicken, crisp vegetables, and crunchy cashews in a glossy, savory-sweet sauce. Quick to pull together on a weeknight and comforting enough for weekend dinners.
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tbsp soy sauce (for marinade)
- 2 tsp cornstarch (for coating)
- 2 tbsp vegetable oil (divided)
- 1 bell pepper, sliced
- 1 medium carrot, thinly sliced
- 1/2 cup cashews, unsalted
- 3 tbsp soy sauce (for sauce)
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 cup chicken stock or water
- salt and pepper, to taste
Instructions
- In a small bowl, mix the chicken with 1 tablespoon of soy sauce and 2 teaspoons of cornstarch. Toss to coat evenly and let it sit for about 5 minutes while you prep the vegetables.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until lightly browned and cooked through, about 4–6 minutes. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Stir-fry the bell pepper and carrot for 2–3 minutes until they start to soften but still have a bite.
- Return the chicken to the pan. Add the cashews and give everything a quick toss.
- Whisk together the sauce ingredients: 3 tablespoons soy sauce, rice vinegar, sugar, and the half cup of chicken stock. Pour over the chicken and vegetables. Simmer for 1–2 minutes, until the sauce thickens and everything is glossy.
- Taste and adjust with salt and pepper if needed. If you like a thicker sauce, simmer a bit longer or whisk in a teaspoon of cornstarch slurry (1 teaspoon cornstarch with 1 tablespoon water).