Cashew Chicken Stir Fry Recipe
This quick and easy cashew chicken tastes just like take-out from your favorite Chinese restaurant! The stir-fry is filled with fresh veggies, chicken, and crunchy cashews.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 4 - 6 servings
Ingredients
Cashew Chicken
- 3 tablespoons neutral oil
- 2 teaspoons toasted sesame oil
- 1 cup raw cashews
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1 inch pieces
- 2 tablespoons cornstarch
- 4 garlic cloves, thinly sliced
- 1 serrano pepper, thinly sliced (optional)
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 6 green onions, cut into 1 inch pieces
Stir Fry Sauce
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 tablespoon hoisin sauce
- 2 garlic cloves, grated
- 1 teaspoon sriracha (or chili garlic sauce)
- 1 teaspoon corn starch
- 1 teaspoon toasted sesame oil
Instructions
- Whisk the sauce ingredients. In a small bowl, whisk together the sauce ingredients until the corn starch is dissolved and no clumps remain. Set aside.
- Season the chicken. In a mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper until well-coated. Set aside while the oil heats.
- Fry the cashews. Heat the oil and sesame oil in a wok over medium heat and once the oil is hot and shimmering, add the cashews. Cook, stirring constantly, until the cashews are golden brown. Use a slotted spoon to remove them from the oil to a paper towel lined plate and season with salt.
- Fry the chicken. Increase the heat to medium-high. Add the chicken to the wok and spread it out in a single layer in the wok. Cook, without moving the chicken, until golden brown on one side, and then flip and cook on the other side. Use a slotted spoon to remove the chicken from the pan and transfer to a plate.
- Saute the veggies and aromatics. Add the garlic and serrano to the remaining oil in the wok. Cook for about 1 minute, until fragrant. Add the chopped onion, bell pepper, zucchini and chopped green onions to the wok. Cook, stirring occasionally, until the veggies are soft.
- Add the chicken and cashews. Add the chicken and cashews back to the pan and add the sauce. Bring to a simmer until the sauce is thick and toss to coat well. Season to taste with any salt and pepper and serve hot with steamed rice.
Notes
To store: Store in the fridge in an airtight container for up to 5 days. All you have to do is just pop the chicken in the microwave to warm it through along with the jasmine rice. I don’t recommend freezing this dish.
Nutrition
Calories: 658kcalCarbohydrates: 47gProtein: 43gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 162mgSodium: 1343mgPotassium: 1049mgFiber: 4gSugar: 28gVitamin A: 1267IUVitamin C: 57mgCalcium: 82mgIron: 5mg
