Cashew Chicken

There’s something about a bowl of Cashew Chicken that brings back fond memories for me. I remember my mom making it on busy weeknights when we needed a quick and satisfying meal. The rich aroma filled our home, and the combination of tender chicken and crunchy cashews always made us gather around the table with eager anticipation. This dish is not just a meal; it’s comfort food at its finest. With each bite, you get a delightful blend of flavors, and the best part is, it comes together in no time at all. Perfect for those evenings when you’re craving something hearty yet simple, Cashew Chicken is sure to become a family favorite.

When it comes to Cashew Chicken, there are numerous reasons to fall in love with this dish. Let me share some of my favorites.

Ingredients You’ll Need for Cashew Chicken

Great dishes often start with quality ingredients, and Cashew Chicken is no exception. The wonderful harmony of flavors comes from each component working together seamlessly. The star ingredients include tender chicken, crunchy cashews, and fresh vegetables that bring a vibrant touch to the dish. Let’s take a closer look at what you’ll need:

• 1 teaspoon cornstarch
• 1 tablespoon rice vinegar
• 1/4 cup hoisin sauce
• 1-1/2 teaspoons Sriracha
• 2 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons minced ginger
• 2 teaspoons garlic paste
• 1 tablespoon toasted sesame oil (divided)
• 1-1/4 cups thinly sliced red bell pepper
• 3 cups chopped cooked chicken
• 1/2 cup halved roasted cashews
• Toppings as desired (like sesame seeds and green onions)

Cooking Method for Cashew Chicken

Cooking Cashew Chicken is all about timing and technique. You’ll appreciate how quickly this dish comes together, allowing you to enjoy dinner in no time! Let’s dive into the steps to create this delicious meal.

1. Begin by making the sauce. In a medium bowl, mix cornstarch and rice vinegar until you achieve a smooth consistency. Then, incorporate the rest of the sauce ingredients—hoisin sauce, Sriracha, soy sauce, brown sugar, minced ginger, and garlic paste. Stir until the mixture is smooth and set aside. Make sure to give it a quick stir again just before adding it to the pan later.
2. Next, prepare your main ingredients. Cube the chicken into one-inch pieces and thinly slice the red bell pepper. This ensures even cooking and great texture.
3. Now, heat 2/3 tablespoon of toasted sesame oil in a large nonstick pan over medium-high heat. You want the oil to shimmer just a bit before adding ingredients.
4. Once the oil is hot, toss in the sliced bell pepper. Sauté for about three to five minutes until they become crisp-tender and vibrant in color. This brings out their sweetness!
5. Then, it’s time to add the cubed chicken and cashew halves into the pan. Pour in the prepared sauce, making sure to scrape all the goodness from the bowl. Stir gently to combine everything, and let it cook for an additional one to two minutes.
6. Keep an eye on the sauce as it thickens, coating the chicken and cashews beautifully. You want everything to be warmed through, so don’t overdo it with cooking.
7. Once ready, remove the pan from the heat and drizzle the remaining 1/3 tablespoon of toasted sesame oil over the dish. This adds a final touch of flavor and richness.
8. Serve your delicious Cashew Chicken immediately on a bed of cooked rice. For garnish, consider adding thinly sliced green onions and sesame seeds to elevate the presentation.

Enjoy this delectable dish as it is, or customize it with your favorite sides!

How to Switch It Up

There are many ways to put a personal spin on your Cashew Chicken dish. Here are some ideas to inspire your culinary creativity.

• Vegetarian Option: Swap the chicken for tofu or additional vegetables for a vegetarian-friendly meal.
• Nut-Free Variation: If you’re allergic to nuts, leave out the cashews and use sunflower seeds or pumpkin seeds for crunch.
• Add More Veggies: Mix in other colorful vegetables like zucchini or carrots to enhance the nutritional value.
• Grain Suggestions: Instead of rice, serve your Cashew Chicken over quinoa or cauliflower rice for a low-carb alternative.
• Spice it Up: For those who love heat, consider adding red pepper flakes or a dash of chili oil to the dish.

Serving This Cashew Chicken

When it comes to serving Cashew Chicken, you have plenty of great options. Here are some ideas to ensure your meal is a hit:

• Serve over Rice: A classic choice is to serve Cashew Chicken over a bed of fluffy white or brown rice, which absorbs all the delicious sauce.
• Pair with Noodles: For something different, try pairing it with stir-fried noodles or rice noodles for a delightful twist.
• Perfect for Lunch: This dish makes fantastic leftovers, so pack it up for a satisfying lunch the next day.
• Garnish Ideas: Top your servings with thinly sliced green onions and sesame seeds for an added crunch and visual appeal.
• Occasion Suggestions: This dish is perfect for casual family dinners, weeknight meals, or even special occasions when you want to impress.
• Storage Tips: If you have leftovers, cool the Cashew Chicken, transfer it to an airtight container, and refrigerate for up to four days.

FAQ

Conclusion

Cashew Chicken is not just a dish; it’s a delightful experience that brings together vibrant flavors and wonderful textures. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. I encourage you to give it a try—it’s quick, easy, and packed with deliciousness. You won’t be disappointed!

Cashew Chicken

The ultimate comfort food! This Cashew Chicken is a quick and easy weeknight dinner that features tender chicken and crunchy cashews coated in a delectable sauce. Perfect for busy nights when you want something satisfying, give this recipe a try tonight!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 3 servings

Course: Dinner

Cuisine: Asian

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 teaspoon cornstarch
• 1 tablespoon rice vinegar
• 1/4 cup hoisin sauce
• 1-1/2 teaspoons Sriracha
• 2 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons minced ginger
• 2 teaspoons garlic paste
• 1 tablespoon toasted sesame oil divided
• 1-1/4 cups thinly sliced red bell pepper
• 3 cups chopped cooked chicken
• 1/2 cup halved roasted cashews

Equipment

• Large nonstick pan

Method

 

1. Make Sauce: In a medium bowl, whisk cornstarch and rice vinegar until smooth. Add the rest of the sauce ingredients, stirring to combine, and set aside.
2. Cube chicken into 1-inch pieces and thinly slice the bell pepper.
3. Heat toasted sesame oil in a large nonstick pan until shimmering.
4. Add the sliced bell pepper and sauté for 3-5 minutes until crisp-tender.
5. Add cubed chicken and cashews, scraping in the sauce. Cook gently for 1-2 minutes until warmed through.
6. Remove from heat and drizzle remaining toasted sesame oil over the dish.
7. Serve over rice and garnish with green onions and sesame seeds.

Notes

• Keep things quick: Use refrigerated minced garlic and ginger paste.
• Use a large bell pepper: Or about 6-7 mini peppers, sliced diagonally.
• Use leftover chicken: Store-bought grilled chicken or rotisserie chicken works well.
• For quick rice: Use Ready Rice, already cooked and just needs warming.
• Storage: Cool the Cashew Chicken, transfer to an airtight container, and refrigerate for 3-4 days.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.