Description
Homemade better-than-takeout cashew chicken brings restaurant-quality flavors directly to home kitchens. Crispy chicken pieces tossed with crunchy cashews and savory sauce create a delightful meal you’ll crave repeatedly.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- ¾ cup (100 g) roasted cashews
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsps hoisin sauce
- 2 tbsps rice vinegar
- 2 tbsps vegetable oil
- 1 tbsp honey (or brown sugar)
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for spice)
- 2 tbsps cornstarch
- ½ cup (75 g) red bell pepper, diced
- ½ cup (75 g) green bell pepper, diced
- 3 green onions, sliced
- 1 tsp sesame seeds (optional)
- 1 tbsp cornstarch mixed with 2 tbsps water (slurry)
- Steamed rice, for serving
Instructions
- Preparation: Thoroughly coat chicken pieces with a cornstarch mixture, seasoning evenly to create a crisp golden exterior when cooking.
- Searing Chicken: Heat vegetable oil in a large skillet over medium-high heat, carefully sear chicken in batches until each piece achieves a rich golden-brown color and is fully cooked, then set aside.
- Sauce Creation: Whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes to develop a complex flavor profile that balances sweet, tangy, and spicy notes.
- Vegetable Infusion: In the same pan, quickly sauté bell peppers until they become slightly charred and tender, releasing their natural sweetness and adding vibrant color to the dish.
- Final Assembly: Return chicken to the pan, pour the prepared sauce over the ingredients, fold in cashews, and introduce a cornstarch slurry to create a luxurious, glossy coating that clings to every morsel.
- Presentation: Garnish with freshly chopped green onions and a delicate sprinkle of sesame seeds, then serve over steamed rice or noodles for a gourmet meal that elevates home cooking.
Notes
- Achieve Crispy Coating: Ensure chicken is completely dry before coating with cornstarch to guarantee maximum crispiness and prevent soggy texture.
- Manage Heat Precisely: Maintain medium-high heat while searing chicken to create golden-brown exterior without burning, using a heavy-bottomed skillet for even heat distribution.
- Balance Sauce Consistency: Adjust cornstarch slurry gradually to control sauce thickness, preventing it from becoming too gloopy or remaining too thin for optimal coating.
- Customize for Dietary Needs: Substitute soy sauce with tamari for gluten-free version, use coconut aminos for lower sodium option, or replace chicken with tofu for vegetarian adaptation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg