Description
A quick and flavorful Cashew Chicken recipe featuring tender chicken strips, fresh vegetables, and a savory-sweet sauce with a kick of spice, served over jasmine rice. Perfect for a weeknight dinner ready in just 25 minutes.
Ingredients
Scale
For the Sauce:
- 2 tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons grated fresh ginger
- 2 tablespoons cornstarch
- 2 teaspoons sriracha sauce
- ½ – 1 teaspoon crushed red pepper flakes
For the Chicken and Vegetables:
- 1-2 teaspoons canola oil
- 1 ½ pounds boneless, skinless chicken breasts, sliced thinly into 2-inch strips
- 2 medium carrots, peeled and thinly sliced
- 8 ounces snow peas
- 1 clove garlic, minced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Salt and pepper to taste
To Serve:
- 4 cups cooked jasmine rice
Instructions
- Make Sauce: In a bowl, whisk together hoisin sauce, low-sodium soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated ginger, cornstarch, sriracha sauce, and crushed red pepper flakes until smooth. Set aside.
- Cook Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Season the sliced chicken breasts with salt and pepper. Working in batches, add the chicken strips to the skillet and cook until browned on each side, about 2-3 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced carrots and snow peas. Sauté over medium-high heat until they are tender-crisp, approximately 3 minutes. Add the minced garlic and drained water chestnuts, cooking an additional 1 minute until fragrant.
- Combine and Finish: Reduce the heat to low. Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the mixture and add the cashews. Stir well to combine and cook for about 1 minute until the sauce thickens and coats the chicken and vegetables nicely.
- Serve: Serve the cashew chicken hot over cooked jasmine rice for a complete and satisfying meal.
Notes
- You can adjust the amount of crushed red pepper flakes and sriracha to control the spiciness of the dish.
- For extra flavor, toast the cashews lightly before adding them to the dish.
- Use low-sodium soy sauce to manage the salt content better.
- Cook the chicken in batches to prevent overcrowding and ensure even browning.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
