Description
Homemade cashew chicken elevates classic Chinese-American comfort cuisine with crispy, golden-brown chicken and crunchy cashews in a silky sauce. Each bite delivers restaurant-quality flavor that will delight you with its perfect balance of textures and zesty seasonings.
Ingredients
Scale
Protein:
- 1 lb (450g) boneless, skinless chicken breast or thighs
- 2 tablespoons cornstarch (for coating)
Vegetables and Nuts:
- 1.5 cups broccoli florets
- 1 red bell pepper
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 0.5 cup roasted cashews
- 2 green onions
- 1 tablespoon sesame seeds
Sauce Ingredients:
- 0.25 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 0.25 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
Instructions
- Coat chicken pieces thoroughly with cornstarch to ensure a crisp, golden exterior when cooking.
- Heat oil in a large skillet over medium-high heat at 375°F and sear chicken until completely golden and cooked through, approximately 5-6 minutes.
- Remove chicken from skillet and set aside, keeping the residual heat and flavors in the pan.
- Add additional oil to the skillet and quickly sauté broccoli, bell peppers, minced garlic, and grated ginger until vegetables reach a vibrant, tender-crisp consistency.
- Prepare sauce by whisking together soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and chicken broth until smooth and well-integrated.
- Incorporate cornstarch into the sauce to create a glossy, thickening agent that will coat ingredients evenly.
- Return cooked chicken to the skillet and pour sauce over the entire mixture, stirring gently to ensure complete coverage.
- Simmer for 1-2 minutes, allowing sauce to reduce and cling to chicken and vegetables.
- Fold in roasted cashews, providing a crunchy textural contrast to the tender chicken.
- Garnish with thinly sliced green onions and sprinkle of sesame seeds for added flavor and visual appeal.
- Serve immediately over steamed jasmine rice or tender noodles for a complete meal.
Notes
- Toss chicken in cornstarch for an extra crispy, restaurant-style texture that locks in moisture and creates a golden-brown exterior.
- Swap broccoli and bell peppers with seasonal vegetables like snap peas, carrots, or zucchini to keep the dish exciting and nutritionally diverse.
- Replace rice with cauliflower rice or zucchini noodles for a lighter, keto-friendly version that doesn’t compromise on flavor.
- Easily make this dish vegetarian by substituting chicken with tofu or tempeh, ensuring the same delicious sauce coats your plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg