This easy cashew chicken recipe is a healthier and more delicious version of a classic Chinese takeout dish. It's full of flavor, packed with veggies and protein, and only takes 25 minutes.
Servings : 4
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
INGREDIENTS
▢1 pound boneless skinless chicken breasts, cut into 1-inch cubes
▢salt and fresh ground pepper, to taste
▢¼ teaspoon red pepper flakes
▢1 tablespoon olive oil
▢1 tablespoon sesame oil
▢2 tablespoons oyster sauce
▢¼ cup low-sodium soy sauce
▢¼ cup organic low-sodium chicken broth
▢1 tablespoon cornstarch
▢3 cloves garlic, minced
▢2 tablespoons rice vinegar
▢1 green bell pepper, seeded and chopped
▢1 red bell pepper, seeded and chopped
▢1 onion, sliced
▢½ cup unsalted roasted cashews
▢green onion, chopped
▢cooked rice, quinoa, brown rice, or noodles, for serving
INSTRUCTIONS
Season chicken with salt, black pepper and red pepper flakes.
Preheat a wok over high heat.
Heat the olive oil in the preheated pan.
Add the chicken and stir-fry for 7 to 8 minutes, or until the chicken is cooked through and starts to brown.
In the meantime, whisk together the sesame oil, oyster sauce, soy sauce, chicken stock, cornstarch, garlic and rice vinegar.
Add the bell peppers and onion to the wok and cook for 3 minutes, or until the onion softens and becomes translucent.
Pour the prepared sauce over the chicken and cook for 3 more minutes, or until the sauce begins to thicken.
Add the cashews and green onions and toss everything together.
Remove from heat.
Serve over rice or noodles immediately.
EQUIPMENT
Wok
Measuring Cups and Spoons
Mixing Bowls
Wooden Spoons
NOTES
Chicken: I used boneless skinless chicken breasts to keep it "skinny," but if you want, you can also use boneless, skinless chicken thighs. Also, it is important that you brown the chicken when cooking it. Browning the meat is how you get the most flavor. Cook the chicken in the wok until it is golden brown.
Cut the veggies and the chicken pieces to equal sizes; that way, everything will cook at the same time. If your vegetables and chicken are all cut to different sizes, some pieces will be undercooked, and some will be overcooked.
Replace the soy sauce with tamari to make a gluten-free version.
Store in an airtight container in the fridge for 4 days or in the freezer for 4 months.
Reheat over medium heat on the stove for 5 minutes or in a microwave in 20-second increments until heated through.
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