Name: Cashew Chicken – Asian
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 People
Cuisine: Asian
Ingredients: 1 cup Cashews; 1 tbsp Oil; 1 lb, cut into 1-inch pieces Chicken breast; to taste Ground sea salt; to taste Freshly ground black pepper; 1 tbsp Minced ginger; 1 tbsp Pressed garlic; 1/2 cup, diced Red bell peppers; 1/4 cup, chopped Green onions (white parts); 1 cup Broccoli florets; for serving Steamed rice; for garnish Green onions (green parts); for garnish Sesame seeds; 1/2 cup Chicken broth; 1/4 cup Hoisin sauce; 1/4 cup Low sodium soy sauce; 2 tbsp Rice wine vinegar; 2 tbsp Honey; 1 tbsp Cornstarch; 2 tbsp Water

Ready in

30 mins

Cuisine

Asian · Chinese-American

Prep Time

15 min

Cook Time

15 min

Serving

4 People

Calories / Serving

~550 kcal

Recipe by Club Foody on YouTube

Recipe Summary

This quick and easy Cashew Chicken recipe features tender chicken pieces, fresh broccoli, and red bell peppers, all coated in a rich and flavorful hoisin-soy sauce. Toasted cashews add a delightful crunch, making it a perfect dish for busy weeknights.

Adjust servings

Tap an ingredient to mark it ready0 of 20 ready

All Ingredients - Main Ingredients

Cashews 1 cup
Oil 1 tbsp
Chicken breast 1 lb, cut into 1-inch pieces
Ground sea salt to taste
Freshly ground black pepper to taste
Minced ginger 1 tbsp
Pressed garlic 1 tbsp
Red bell peppers 1/2 cup, diced
Green onions (white parts) 1/4 cup, chopped
Broccoli florets 1 cup
Steamed rice for serving
Green onions (green parts) for garnish
Sesame seeds for garnish

All Ingredients - For the Sauce

Chicken broth 1/2 cup
Hoisin sauce 1/4 cup
Low sodium soy sauce 1/4 cup
Rice wine vinegar 2 tbsp
Honey 2 tbsp
Cornstarch 1 tbsp
Water 2 tbsp

Tools You'll Need

Skillet
Wok
Baking sheet
Oven
Bowl
Whisk

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)

⚠ Contains Allergens

tree nutssoygluten

Step-by-Step Instructions

Step 1: Toast the Cashews

Spread the cashews in a single layer on a small baking sheet. Transfer to a 350°F (approximately 175°C) (175°C (approximately 345°F)) preheated oven and toast for until nice and fragrant. Remove from heat and set aside.

Step 2: Prepare the Sauce

In a bowl, combine chicken broth, hoisin sauce, low sodium soy sauce, rice wine vinegar, and honey. Whisk well until all ingredients are combined, then set aside.

Step 3: Sauté the Chicken

In a large skillet or wok over medium-high heat, add oil. Once hot, add the 1-inch chicken breast pieces. Season generously with ground sea salt and freshly ground black pepper. Sauté for until mostly cooked through but still a little pink.

Step 4: Add Aromatics

Add minced ginger and pressed garlic to the chicken. Quickly sauté for , stirring to combine.

Step 5: Incorporate Peppers and Onions

Add diced red bell peppers and the white parts of the green onions. Toss them around for .

Step 6: Steam the Broccoli

Add broccoli florets to the mixture. Place a lid on the skillet and let them steam for . The vegetables should still have a slight crunch.

Step 7: Add and Thicken the Sauce

Pour the prepared sauce into the skillet. Stir to coat all ingredients and bring the mixture to a boil. Once boiling, add the cornstarch mixture (1 tbsp cornstarch mixed with 2 tbsp water) and stir until the sauce thickens, which should take less than .

Step 8: Finish and Serve

Add the toasted cashews to the skillet and stir one more time to combine. Serve the cashew chicken over steamed rice, garnished with the green parts of the green onions and sesame seeds.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes