Cashew Nut Chicken Recipe
Indulge in our Cashew Nut Chicken, a delightful stir-fry featuring tender chunks of chicken breast sautéed to perfection with crisp bell peppers, vibrant broccoli, and crunchy cashew nuts. This dish is bathed in a savory, aromatic sauce that balances sweetness and umami, making every bite a satisfying experience. Served over fluffy jasmine rice, it’s a wholesome and flavorful choice that will leave you craving more!
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Ingredients
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Protein & Main Veggies
Sauce & Marinade
Aromatics & Rice (optional)
Method
Protein & Main Veggies
Prepare chicken
Trim any excess fat from the chicken breasts and cut into 1-inch bite-sized pieces. Place chicken in a bowl and season with 1 tsp salt and 1 tsp black pepper. Add 2 tablespoons cornstarch to the chicken and toss until each piece is lightly coated; set aside to rest for 10 minutes.
Prep vegetables and cashews
Core and cut red and green bell peppers into 1-inch pieces (about 1 cup each). Cut broccoli into small florets (about 2 cups). Pat cashews dry.
Stir-fry cashews
Heat a large wok or heavy skillet over medium heat. Add 1 tablespoon vegetable oil and the raw cashews. Stir constantly for 2–3 minutes until golden and fragrant. Remove cashews to a plate; reserve.
Cook chicken
Increase heat to medium-high and add remaining 2 tablespoons vegetable oil to the hot wok. Add the chicken in a single layer, working in batches if necessary to avoid crowding. Cook without moving for 1 minute to develop color, then stir-fry 2–3 more minutes until cooked through and lightly browned. Remove chicken to the plate with cashews.
Stir-fry vegetables
If needed, add a splash (about 1 tsp) of oil to the wok. Add minced garlic and ginger and stir 20–30 seconds until aromatic. Add broccoli florets and 2–3 tablespoons water, cover or stir quickly for 1–2 minutes to steam and brighten the broccoli. Add bell peppers and stir-fry 1–2 minutes until vegetables are crisp-tender.
Combine protein & veggies
Return the cooked chicken and cashews to the wok and toss to combine with the vegetables, preparing for the sauce.
Sauce & Finish
Make the sauce: In a measuring cup or small bowl, whisk together 4 tbs soy sauce, 2 tbs oyster sauce, 1 tbs hoisin sauce, 2 tbs rice wine (or dry sherry), 1 tsp sugar, 1 cup chicken stock (or water), and 1 tsp sesame oil.
Thicken the sauce: In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Stir the slurry into the sauce mixture.
Adjust seasoning & finish: Taste and adjust seasoning — add a pinch more salt or 1/2 tsp sugar if you prefer slightly sweeter. Sprinkle the toasted cashews and sliced green parts of the scallions over the stir-fry, and give one final toss. Remove from heat.
Aromatics & Rice (optional)
Cook rice: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice with 1 1/4 cups water in a small saucepan and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.
Serve: Spoon jasmine rice onto plates or a serving platter. Top with the cashew nut chicken and sauce. Garnish with additional scallions if desired. Serve immediately.