Cashew Chicken
Quick and easy to make, this Cashew Chicken is a delicious dish to enjoy on weeknights or when you’re short on time.
Prep Time15 minutes mins
Cook Time10 minutes mins
Passive Time0 minutes mins
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: American, Chinese
Keyword Chicken, Comfort Food, Dairy Free, One Pot Meals, Poultry, Quick & Easy, Weeknight Recipes
STIR FRY
- 1 cup unsalted cashews, whole
- 1 tbsp. canola oil tips & tricks
- 1 1/2 lbs. (2 large) chicken breasts, cut into i-inch pieces
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 1/2 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 1 cup red peppers, diced
- 5 large green onions, white and green parts separated, sliced into 1-inch pieces
- 2 cups broccoli florets
- 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. sesame seeds, for garnish
SAUCE
- 1/2 cup low-sodium chicken broth
- 1/4 cup hoisin sauce
- 1 1/2 tbsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey tips & tricks
Preheat oven to 350ºF/180ºC.
Place the cashews in a single layer on a baking sheet.
Transfer to the preheated oven and toast for 5 to 6 minutes.
Remove from the heat and set aside.
In a small bowl, add the sauce ingredients and whisk well; set aside.
In a large skillet over medium-high heat, add oil and when it gets hot, add the chicken pieces; season with salt and pepper. Sauté the meat for about 1 ½ to 2 minutes. Add ginger and garlic; sauté for 1 minute.
Add red peppers and the white parts of the green onions; toss them around for 1 minute.
Add broccoli florets, combine into the mixture, place the lid on and let them steam for 1 minute.
Pour in the sauce, stir to coat and bring the mixture to a boil
Add cornstarch mixture and stir until the sauce thickens, about 45 seconds. Add cashews and stir one more time.
Serve over white rice, garnish with the green parts of the green onions and the sesame seeds.