Print the recipe for Cashew Chicken

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Cashew Chicken

homemade cashew chicken recipe with bell pepper, garlic, ginger, green onions and soy sauce in a bowl with a spoon
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 teaspoon sea salt
  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • ¾ cup raw cashews
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, diced
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons minced garlic
  • 1 (8-ounce) can sliced water chestnuts, drained (optional)
  • 4 green onions, cut into 2-inch pieces
  • Cooked rice, (optional)

Sauce

  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • ¼ cup hoisin sauce
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon brown sugar

Method

  1. Marinate the chicken. In a large bowl, combine the chicken, salt, 1 tablespoon cornstarch, and 1 tablespoon soy sauce. Toss to coat and set aside.
  2. Heat a large dry skillet or wok over medium-high heat. Add the cashews, and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer to a plate and set aside. 
  3. Make the sauce. In a small bowl, whisk together the 2 teaspoons cornstarch and water until fully combined. Add the hoisin sauce, sesame oil, 2 tablespoons soy sauce, the rice vinegar, and brown sugar. Stir until fully combined. 
  4. In the same skillet over medium-high heat, heat the vegetable oil until shimmering. Add the marinated chicken and spread into a single layer. Cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and cook until browned on the other side,  1 to 2 more minutes. 
  5. Add the bell pepper and cook, scraping up andy browned bits from the bottom of the pan, until the chicken is cooked through and the bell pepper is beginning to soften, 1 to 2 minutes. Add the water chestnuts (if using), garlic, and ginger and cook for 2 more minutes. 
  6. Add the green onions and sauce. Once the sauce comes to a simmer, add the toasted cashews and toss to combine. Cook, stirring often, until the sauce has reached your desired thickness, 2 to 3 minutes longer. 
  7. Serve over rice, if desired.