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Cashew Chicken

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
Cook Time 10 minutes
Total Time 25 minutes
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.