Description

Cashew chicken is a quick and easy chicken stir fry ready in under 30 minutes. It's flavorful, delicious, and so much better and faster than takeout.

Ingredients

1 pound boneless and skinless chicken breast or thighs
2 tablespoons vegetable oil, divided
1/2 teaspoon salt
1 tablespoon cornstarch (or all-purpose flour)
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 cup roasted cashews
2 tablespoons green onions, finely chopped (optional, for garnish)
1 teaspoon white sesame seeds (optional, for garnish)

For the sauce:

1/4 cup soy sauce
1 tablespoon rice vinegar (or mirin)
1/4 cup chicken broth (or water)
1 teaspoon brown sugar (or honey)
1 teaspoon fresh ginger, grated
1 tablespoon garlic, chopped
1/2 teaspoon sesame oil
1/2 tablespoon cornstarch

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Instructions

Use a paper towel to pat dry the chicken completely dry. Cut the chicken into 1-inch cubes.
Transfer cubed chicken to a mixing bowl, along with 1 tablespoon oil, salt, and cornstarch. Stir well to coat evenly.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until golden brown on all sides, about 5-6 minutes. Transfer the cooked chicken onto a plate.
In the same skillet, add bell peppers and sauté over medium heat until tender, about 2-3 minutes
In a small mixing bowl, whisk together soy sauce, vinegar, chicken broth, sugar, ginger, garlic, sesame oil, and cornstarch until smooth.
Stir in the sauce mixture and let it simmer over medium heat for 3-4 minutes until thickened to a desired consistency, stirring constantly.
Add the cooked chicken and cashews and toss well to coat, about 1 minute. (Do not overcook the cashews, which will make them soggy).
Garnish with green onions and sesame seeds and serve immediately with a bowl of steamed rice or fried rice.

Notes

Instant pot instructions: Pat dry chicken breasts completely with a paper towel and cut into 1-inch cubes. In a small mixing bowl, whisk together soy sauce, vinegar, chicken broth, sugar, ginger, garlic, sesame oil and cornstarch until smooth. Add chicken and sauce mixture in the instant pot. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 6 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Turn on sauté on high and stir in bell peppers. Cook for 2-3 minutes until tender and the sauce thickens to a desired consistency. Stir in cashews and toss to coat. Garnish with sesame seeds and green onions and serve warm with a bowl of steamed rice.

How to store: Keep any leftover cashew chicken in an airtight container in the fridge for 4-5 days. Allow it to cool before storing, or else the veggies and cashews may get soggy.

How to reheat: Cashew chicken is best served fresh because that's when the cashews are crunchiest. Once stored and reheated, the cashews will get softer. To reheat leftover cashew chicken, place it on a pan over the stove. Stir fry the chicken and veggies on medium-low heat until warmed through. Cover the pan to speed up the cooking time. You can also reheat cold cashew chicken in the microwave. Heat the chicken in a microwave-safe dish covered in plastic wrap on a medium or low heat setting for about 3 minutes, until warmed through

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Chicken
Method: Stir Fry
Cuisine: Chinese