Cashew Chicken
Introduction
Cashew Chicken is a delicious and easy dish that brings the flavors of takeout to your home kitchen. It’s quick to prepare and perfect for busy weeknights or family dinners. With tender chicken, crunchy cashews, and colorful vegetables, this recipe will surely please everyone at the table!
Why Make This Recipe
You should make Cashew Chicken because it’s not only tasty, but it’s also simple. It takes less time to cook than waiting for your food to be delivered! Plus, it’s a great way to use fresh veggies and make a wholesome meal that your family will love. Trust me, once you try it, you’ll want to make it often!
How to Make Cashew Chicken
Ingredients:
- 1 pound chicken breast, diced
- 1 cup cashews
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
Directions:
- In a bowl, mix the soy sauce, oyster sauce, and cornstarch. Add the diced chicken and let it marinate for 15-20 minutes.
- Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken and cook until browned.
- Add the garlic, bell peppers, and broccoli to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender.
- Stir in the cashews and cook for another 2 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice.
How to Serve Cashew Chicken
Cashew Chicken is best served hot over a bowl of fluffy cooked rice. You can also top it with some extra cashews for added crunch. It pairs nicely with a simple green salad or steamed vegetables for a complete meal.
How to Store Cashew Chicken
To store leftover Cashew Chicken, let it cool down first. Then, place it in an airtight container and keep it in the fridge. It will stay fresh for about 3-4 days. You can reheat it on the stove or in the microwave when you’re ready to enjoy it again.
Tips to Make Cashew Chicken
- Make sure to slice the chicken into small, even pieces for quicker cooking.
- Don’t be afraid to add more vegetables like carrots or snap peas for extra nutrition and color.
- If you like a bit of heat, you can sprinkle in some red pepper flakes while cooking.
Variation
For a lighter version, you can substitute chicken with shrimp or tofu. Just adjust the cooking time accordingly. You can also use different nuts if you prefer, like almonds or peanuts.
FAQs
1. Can I make Cashew Chicken ahead of time?
Yes! You can prepare the chicken and sauce in advance, then cook it when you’re ready to eat.
2. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and double-check your oyster sauce brand.
3. Can I freeze Cashew Chicken?
Yes! You can freeze it in a container for up to 2 months. Thaw it overnight in the fridge before reheating.
