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.
All Ingredients - Main Ingredients
Cashews1 cup
Oil1 tbsp
Chicken breast1 lb, cut into 1-inch pieces
Ground sea saltto taste
Freshly ground black pepperto taste
Minced ginger1 tbsp
Pressed garlic1 tbsp
Red bell peppers1/2 cup, diced
Green onions (white parts)1/4 cup, chopped
Broccoli florets1 cup
Steamed ricefor serving
Green onions (green parts)for garnish
Sesame seedsfor garnish
All Ingredients - For the Sauce
Chicken broth1/2 cup
Hoisin sauce1/4 cup
Low sodium soy sauce1/4 cup
Rice wine vinegar2 tbsp
Honey2 tbsp
Cornstarch1 tbsp
Water2 tbsp
⚠ 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 (175°C) preheated oven and toast for 5 to 6 minutes 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 1.5 to 2 minutes 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 1 minute, 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 1 minute.
Step 6: Steam the Broccoli
Add broccoli florets to the mixture. Place a lid on the skillet and let them steam for 1 minute. 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 45 seconds.
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.
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