Cashew Chicken
Ingredients:
For the Chicken:
1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil (for cooking)
For the Sauce:
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
¼ cup chicken broth
For the Stir-fry:
2 cloves garlic (minced)
1 tablespoon ginger (minced)
1 red bell pepper (cut into strips)
1 cup broccoli florets (optional)
¾ cup unsalted cashews
2 green onions (sliced)
Sesame seeds (for garnish)
Directions:
Marinate the Chicken:
In a medium bowl, combine 2 tablespoons of soy sauce and 1 tablespoon of cornstarch.
Add the chicken pieces and toss to coat. Let the chicken marinate for 10-15 minutes.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce, brown sugar, sesame oil, and chicken broth. Set aside.
Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and cook until browned and cooked through (about 5-6 minutes). Remove from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add garlic and ginger, and sauté for about 30 seconds until fragrant.
Add red bell pepper and broccoli (if using) and stir-fry for 2-3 minutes, until slightly tender but still crisp.
Combine and Finish:
Return the cooked chicken to the skillet, along with the prepared sauce.
Stir in cashews and green onions, cooking for an additional 2-3 minutes until everything is heated through and well-coated with sauce.
Serve:
Garnish with sesame seeds and additional green onions, if desired.
Serve hot over steamed rice or noodles.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: 480 kcal (per serving) | Servings: 4