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!

Trim fat from the chicken breasts and cut into 1-inch bite-sized cubes. Pat dry with paper towels.

Prepare chicken

In a bowl, combine 2 tbs low-sodium soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Add the chicken pieces and toss until evenly coated. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Wash and core the bell peppers; cut into 1-inch squares. Cut broccoli into bite-sized florets. Thinly slice the scallions, separating white and green parts. Mince the garlic and grate the ginger.

If cashews are raw and you prefer them toasted, heat a dry skillet over medium heat and toast the cashews, stirring frequently, until golden and fragrant, 3–4 minutes. Transfer to a plate to cool.

In a medium bowl, whisk together 3 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tsp hoisin, 1 tbs rice vinegar, 1 tsp sugar and 1 cup chicken broth. In a small ramekin, mix 1 tbs cornstarch with 2 tbs cold water to make a slurry; set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.

Add the marinated chicken in a single layer (work in batches if necessary) and stir-fry without crowding until the exterior is just golden and the chicken is mostly cooked through, about 2–3 minutes. Remove chicken to a plate and set aside.

Add the remaining 1 tbs vegetable oil to the wok. Add the white parts of the scallions, minced garlic and grated ginger; stir-fry 20–30 seconds until fragrant.

Add the bell peppers and broccoli; stir-fry 2–3 minutes until vegetables are bright and just tender-crisp. If broccoli needs more cooking, add 1–2 tbs water and cover for 30–45 seconds, then uncover and continue.

Return the chicken (and any accumulated juices) to the wok. Stir to combine with the vegetables.

Pour the prepared sauce into the wok and bring to a simmer. Stir the cornstarch slurry once more, then slowly drizzle it into the simmering sauce while stirring. Continue to cook 1–2 minutes until the sauce thickens and coats the chicken and vegetables.

Stir in the toasted cashews and 1 tsp sesame oil. Taste and season with up to 1 tsp kosher salt and 1 tsp freshly ground black pepper as needed.

Turn off the heat and toss in the green parts of the scallions. Let rest 1 minute so flavors meld.

Serve hot over steamed jasmine rice, dividing the 4 cups rice among 4 plates and spooning the cashew chicken on top.

boneless skinless chicken breast

low-sodium soy sauce (for marinade)

Shaoxing wine or dry sherry

cornstarch (for marinade)

vegetable oil (for marinade)

red bell pepper

green bell pepper

broccoli florets

scallions (green onions)

garlic cloves

fresh ginger

unsalted cashew nuts

low-sodium soy sauce

oyster sauce

hoisin sauce

rice vinegar

granulated sugar or brown sugar

chicken broth or water

cornstarch (for sauce slurry)

vegetable oil (for stir-frying)

sesame oil

kosher salt

freshly ground black pepper

steamed jasmine rice (to serve)

Cashew Nut Chicken

Make Cashew Nut Chicken Recipe in just 35m. 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!

Cashew Nut Chicken Recipe

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