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Weeknight Cashew Chicken

Cashew Chicken
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This cashew chicken recipe delivers a flavorful and satisfying meal. It features tender chicken, crunchy cashews, and crisp vegetables in a savory sauce. This dish is perfect for a quick weeknight dinner or for entertaining guests.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 cup cashews
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce (for sauce)
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • Cooked rice, for serving

Instructions

  1. In a medium bowl, toss the chicken pieces with cornstarch, 1 tablespoon soy sauce, and rice vinegar. Let it marinate for 15 minutes.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
  4. Stir in the red bell pepper and cashews, and cook for another 2-3 minutes until the bell pepper is slightly tender-crisp.
  5. In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, honey, and ginger.
  6. Pour the sauce into the skillet with the vegetables and cashews. Bring to a simmer and cook until the sauce thickens slightly.
  7. Return the cooked chicken to the skillet and toss to coat with the sauce.
  8. Serve immediately over cooked rice.

Notes

  • For extra spice, add a pinch of red pepper flakes to the sauce.
  • You can add other vegetables like broccoli, snap peas, or carrots.
  • Ensure your cashews are unsalted for better flavor control.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/cashew-chicken/