Why You’ll Love This Recipe
✔️ Ready in 25 minutes – faster than delivery!
✔️ Perfect balance of sweet, savory & crunchy
✔️ Healthier & tastier than restaurant versions
✔️ Meal prep friendly – reheats beautifully
Ingredients
Main Components
- 1 lb boneless chicken breast, cubed
- ½ cup unsalted cashews
- 1 red + 1 green bell pepper, chopped
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce (or sub more hoisin)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch + 2 tbsp water
Step-by-Step Instructions
1️⃣ Toast the Cashews (3 mins)
- Dry-toast in pan until golden. Set aside.
2️⃣ Cook the Chicken (6 mins)
- Heat 1 tbsp oil in wok/skillet.
- Sear chicken until no pink remains. Remove.
3️⃣ Sauté Veggies (3 mins)
- In same pan, add:
- Garlic + ginger (30 secs)
- Bell peppers (2 mins)
4️⃣ Combine & Thicken (3 mins)
- Return chicken to pan.
- Pour in sauce, stir until glossy.
- Toss in cashews + green onions.
5️⃣ Serve Hot!
- Best over steamed rice or noodles.
Pro Tips
🔥 Extra Crispy Cashews? Toast in air fryer (300°F for 5 mins).
🍗 Juicier Chicken? Velvet with 1 tbsp baking soda + water for 15 mins before cooking.
🌶 Spicy Version? Add 1 tsp chili paste to sauce.
FAQs
Q: Can I use chicken thighs?
A: Yes! More flavor, but cook 1-2 mins longer.
Q: How to store leftovers?
A: Fridge 3 days – reheat in skillet to keep crispness.
Q: Nut-free option?
A: Swap cashews for water chestnuts.
Nutrition (Per Serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 420 | 36g | 18g | 22g |
With ½ cup white rice
Skip the takeout – this homemade version wins every time!
👉 Tag your creations #CashewChickenWin 🥢🍗
