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Cashew Chicken

Tender chicken with roasted cashews and bell peppers in a savory garlic sauce. A takeout classic made at home in 25 minutes with supermarket ingredients.

🕐 Prep 15m🔥 Cook 10m🍽️ Serves 4🌶️ Quick● easy⚡ 420 kcal

Cashew Chicken

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Ingredients

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1½ lbBoneless skinless chicken thighscut into 1-inch cubes

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1 cupRoasted unsalted cashews

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1 mediumRed bell pepperdiced

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3 clovesGarlicminced

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1 tbspFresh gingergrated; sub ½ tsp ground ginger

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3 tbspSoy saucetamari for GF

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1 tbspHoisin saucesub: 2 tsp BBQ sauce + 1 tsp soy sauce

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1 tbspRice vinegarsub: apple cider vinegar

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1 tspCornstarchmixed with 2 tbsp cold water

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2 tbspVegetable oil

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2 stalksScallionssliced

Method

Step 1

1

Marinate Chicken

Toss chicken with 1 tbsp soy sauce. Set aside 10 minutes at room temperature.

Step 2

2

Sear Chicken

Heat 1 tbsp oil in a nonstick skillet over high heat. Add chicken in a single layer. Sear 2 min per side until golden. Remove to a plate.

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Step 3

3

Cook Vegetables

Add remaining 1 tbsp oil. Add bell pepper, garlic, and ginger. Sauté 2 min until fragrant and pepper begins to soften.

Step 4

4

Add Sauce

Return chicken to skillet. Add remaining soy sauce, hoisin, and rice vinegar. Toss 1 min to coat everything evenly.

Step 5

5

Thicken Sauce

Pour cornstarch slurry into the skillet. Stir 30 seconds until sauce thickens and becomes glossy.

Step 6

6

Finish & Serve

Fold in cashews and scallions. Toss once more. Serve immediately over steamed rice.

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Rate This Recipe

4.7 ★ from 256 cooks

Nutrition Per Serving

Calories420 kcal

Protein32g

Carbs18g

Fat24g

Sodium620mg

Fiber3g

💡 Pro Tips

💡 Toast raw cashews in a dry pan for 2 min before adding — they'll be crunchier and more aromatic.

💡 Don't add cashews until the very end — they soften in hot sauce and lose their snap.

💡 For extra vegetables, toss in 1 cup snap peas or zucchini chunks with the bell pepper.

🔬 Diet Adaptations

Gluten-FreeUse tamari. Cornstarch is naturally GF. Check hoisin label or use the substitute.

VeganReplace chicken with cubed firm tofu. Use mushroom-based hoisin.

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🛒 Tools for This Recipe

Carbon Steel Wok (14-inch)

Bamboo Steamer (10-inch)

Spider Strainer (Stainless)

Chinese Chef Cleaver (8-inch)

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