Description
A quick and delicious Cashew Chicken dish combining tender chicken, crunchy cashews, and vibrant vegetables in a flavorful sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup unsalted cashews
- 2 cups mixed vegetables (bell peppers, broccoli, and carrots)
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper, to taste
- Sliced green onions, for garnish
Instructions
- Season the chicken pieces with salt and pepper. In a bowl, mix the cornstarch with the chicken until coated evenly.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Cook the chicken in a single layer. Cook for about 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove from skillet and set aside.
- Sauté the mixed vegetables in the same skillet until tender but still crisp, about 3-4 minutes.
- Add minced garlic and ginger. Cook for an additional minute until fragrant.
- Combine the chicken back into the skillet with soy sauce, oyster sauce, rice vinegar, and sesame oil. Stir well.
- Add cashews and stir until heated through and coated in the sauce.
- Adjust seasoning with more salt or pepper if necessary.
- Serve hot, garnished with sliced green onions.
Notes
For even cooking, ensure the chicken is in a single layer. Use fresh veggies for the best taste and crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg