Cashew Chicken
This delectable Cashew Chicken recipe brings crispy pan fried chicken bites, sweet red bell pepper, crisp tender broccoli, and roasted cashews together in a spicy, salty, and sweet mouth watering sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main meal chicken
- Method: stove top
- Cuisine: Asian
Ingredients
Scale
- 1 ½ lbs chicken breast cut into bite size pieces
- ⅓ cup cornstarch
- ¼ cup vegetable oil
- 2 tablespoons Hoisin sauce
- 2 tablespoons ketchup
- ¼ cup low sodium soy sauce
- ¼ cup water
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons grated ginger
- 2 tablespoons ground fresh chili paste (Sambal Oelek)
- 1 red bell pepper diced
- 2 cups chopped broccoli crowns
- ¾ cup roasted cashews
Instructions
- Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 2 tablespoons oil in a large skillet over medium high heat. Add the chicken pieces in a single layer cooking until browned on both sides. Work in batches plating the cooked chicken as you go. Add more vegetable oil as needed.
- While the chicken is cooking whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste.
- In same skillet over medium high heat cook red bell peppers and broccoli until crisp tender.
- Add the cooked chicken, cashews and sauce to the skillet stirring gently to combine. Simmer for 3-4 minutes to heat everything through and thicken the sauce.
Notes
- Cut your chicken into thin bite size pieces so that it cooks all the way through.
- Cook the bell pepper and broccoli just until crisp tender as they will be simmering for a couple of minutes at the end in the sauce.
- Hoisin sauce and ground fresh chili paste (Sambal Oelek) can be found in the asian food section of most grocery stores.
- In a pinch either ketchup or Hoisin Sauce can be substituted for the other. I like the combination of both but you could use 4 tablespoons of ketchup or 4 tablespoons Hoisin Sauce.
- Use salted or unsalted roasted cashews. I usually don’t chop them unless they are extremely large and then it is coarsely.
- This dish is best served promptly while the chicken is just slightly crunchy, the veggies are still crisp tender, and the sauce is the right consistency.
- Store leftovers in an airtight container for up to 3 days. Reheat at a reduced power in the microwave.
Keywords: chicken with cashew nuts, cashew chicken sauce, cashew chicken recipe
Find it online: https://www.smalltownwoman.com/cashew-chicken/