Cashew Chicken
A delightful stir-fry featuring tender chicken, crunchy cashews, and vibrant vegetables, all enveloped in a rich, soy-based sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast or thighs Juicy and tender, either will work.
- 1 cup unsalted roasted cashews They offer that desirable crunch.
- 1 inch fresh ginger, minced Provides key aromatic notes.
- 3 cloves fresh garlic, minced Provides key aromatic notes.
- 1 large bell pepper, sliced Colorful veggie that adds texture.
- 1 cup broccoli florets Colorful veggie that adds texture.
- 1 tbsp soy sauce Forms the base of the delicious sauce.
- 1 tbsp oyster sauce Forms the base of the delicious sauce.
- 2 tbsp cornstarch Helps thicken the sauce.
- 1 tbsp water Used to blend the sauce.
Instructions
Preparation
- Slice your chicken into bite-sized pieces, chop your vegetables, and mince the ginger and garlic.
Making the Sauce
- In a bowl, combine soy sauce, oyster sauce, cornstarch, and a splash of water. Whisk to blend until the cornstarch dissolves.
Cooking
- On medium-high heat, add a touch of oil to a large skillet.
- Sauté the chicken until browned and cooked through (about 5–7 minutes). Remove from the pan and keep warm.
- In the same skillet, toss in ginger, garlic, and your vegetables. Cook until vibrant and crisp.
- Add the chicken back to the skillet and pour in the sauce. Mix well and allow to thicken for a few minutes.
- Stir in the cashews for that final crunchy touch.
Serving
- Enjoy this dish over rice or noodles, garnished with sliced green onions.
Notes
You can swap chicken with tofu or tempeh for a vegan version. If you enjoy spice, add red pepper flakes or sriracha.