Cashew Chicken: Better Than Takeout!
This quick and easy Cashew Chicken recipe brings the comforting flavors of takeout straight to your kitchen, featuring tender chicken, vibrant vegetables, and crunchy cashews.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breast, diced
- 1 cup cashews
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet, seasoning it with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Stir in the minced ginger and garlic, and cook for an additional minute until fragrant.
- Add the mixed bell peppers, broccoli, and snap peas to the skillet. Sauté for an additional 3-5 minutes.
- Whisk together the soy sauce, oyster sauce, and cornstarch until smooth. Pour this mixture over the chicken and vegetables.
- Toss in the cashews and cook for an additional 2-3 minutes until everything is well combined.
- Serve the Cashew Chicken over cooked rice for a complete meal.
Notes
Use fresh ingredients for the best flavor; adjust sauce to taste for desired savory levels.