Craving a restaurant-quality cashew chicken stir-fry without the hassle?
Get ready for a lightning-fast recipe that delivers incredible flavor using simple ingredients.
This stir-fry is so quick and easy, you'll have a delicious dinner on the table faster than you can say "takeout!"
Ingredients
To whip up my Chinese Cashew Chicken, you'll need two sets of ingredients—one for the luscious sauce and another for the stir-fry itself.
For the sauce, you're gonna grab cornstarch, soy sauce, Chinese cooking wine (or Mirin), oyster sauce, sesame oil, and a dash of white pepper. I'm tellin' ya, that's the magic mix. Don't skimp!
Now, for the stir-fry, you'll need chicken thigh, peanut oil (or any vegetable oil), garlic, onion, green bell pepper, water, and the star of the show—roasted, unsalted cashews! This flavorful combination makes for a tasty option for a speedy meal.
Make sure you have everything prepped—chopped, measured, and ready to go. It's like gettin' your ducks in a row before the big race. Trust me, it makes things a whole lot easier when you're in the heat of the moment!
Instructions
Now, let's get cookin', shall we? First, I whisk the cornstarch and soy sauce together in a bowl until it's smooth—no lumps allowed! Then, I'll stir in the remaining sauce ingredients. Just like in beef and broccoli, achieving the right sauce consistency is key to a great stir-fry. Set this aside; it's dynamite!
Next, I'll transfer two tablespoons of that magnificent sauce to the chicken in a bowl, mixing to coat every single piece. Let it marinate for at least 10 minutes…patience is a virtue, they say!
I'm gonna heat the oil in my wok over high flame—hot, hot, hot—and stir-fry the garlic and onion for about a minute until fragrant. After that, I'll toss in the chicken until it's nearly cooked, about 2 minutes. Add the capsicum, cook it for 1 more minute.
Now, pour in the remaining sauce along with water! Let it simmer, stirring, for about a minute—and ta-dah—the sauce is now thickened. Time for the fun!
- Memories of grandma's cozy kitchen
- Discovering new favorite flavors
- Sharing delicious food with loved ones!
Stir in the cashews and remove it from the heat. Serve immediately with rice!
Recipe Notes
I've amassed some wisdom during my adventures in the kitchen, and I'm gonna share my personal "here's the deal" insights so that you are set up for success!
First up, soy sauce! All-purpose or light soy sauce does the trick. Dark soy sauce? Nah, it's too intense and makes everything look like a murky swamp.
Next, that Chinese cooking wine – Shaoxing wine. Mirin or dry sherry work almost as well; if you're avoiding alcohol, low-sodium chicken broth steps in for wine and water.
Chicken time! Thigh's my fave 'cause it's juicy, but breast works too. Tenderize it the Chinese way for restaurant-level tenderness!
Leftovers will hang out in your fridge for 3-4 days. Freezing? Not the best, the sauce gets a bit watery, but the flavor survives.
Nutrition Information
Switching gears, let's peek at what's what in the nutrition department. I've crunched the numbers, and each serving packs around 559 calories—not bad, right? You'll get a hefty 26 grams of protein; fueling those muscles is essential.
Remember, these figures don't include rice, that's your call! I see about 21 grams of carbs and 41 grams of fat; yes, it's a bit high, which is to be expected for stir fry.
- Think of all the joy shared over a steaming plate.
- Imagine the smiles you'll bring to the table.
- Consider the memories you're crafting!
Be mindful if you closely watch sodium intake, this recipe clocks in at 1324mg (58%). Vitamin A and C are present – 21% and 48%! Always, I find, it's about balance.
Short Recipe Version
Chinese Cashew Chicken Recipe – Quick & Easy Stir Fry****
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
- 1.5 lbs Chicken breast, cubed
- 1 cup Cashews
- 1 Red bell pepper, chopped
- 1 Green bell pepper, chopped
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1/4 cup Soy sauce
- 2 tbsp Hoisin sauce
- 1 tbsp Cornstarch
- 1 tbsp Rice vinegar
- 1 tbsp Sugar
- 1/2 cup Chicken broth
- 2 tbsp Vegetable oil
- Green onions (optional garnish)
Instructions:
- In a bowl, whisk together soy sauce, hoisin sauce, cornstarch, rice vinegar, sugar, and chicken broth.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add chicken and stir-fry until cooked through. Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened.
- Add bell peppers and cashews, continue to cook for 2-3 minutes.
- Add the chicken back to the skillet, pour the sauce over it.
- Cook, stirring constantly, until the sauce has thickened.
- Serve over rice. Garnish with green onions if desired.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 20g