I absolutely love this recipe because it’s a simple, yet flavor-packed dish that brings together all my favorite Asian-inspired flavors in under 30 minutes. Plus, the crunchy cashews and vibrant bell pepper add such a delightful texture contrast that makes it feel like I’m enjoying takeout at home!
I enjoy making speedy and delicious dishes, and Easy Cashew Chicken is a go-to. Juicy chicken breast, crunchy unsalted cashews, and sweet red pepper make this dish nutritious, and it isn’t just nutritious—it’s downright tasty.
The soy sauce and oyster sauce deepen the flavor, while the ginger and garlic make the dish fragrant.
Ingredients
Boneless, skinless chicken breasts
A low-fat, very adaptable protein source that is lean.
Cashews
Full of healthy fats, plant-based proteins, and a creamy consistency.
Red bell pepper
Rich in vitamins A and C, brings beauty and sweetness.
Garlic
Improves taste with fragrant, umami tastes, uplifts immune system health.
Ginger
Delivers a zesty punch, helps with digestion, and is anti-inflammatory.
Soy sauce
Imparts savory, umami flavor, intensifies the inherent deliciousness of the dish.
Rice vinegar
Presents a not-very-intense little zing—that’s the taste.
Sweet and salty are the dominant players in this flavor.
Hoisin sauce
Sugary and salty, boosts richness and intricacy.
Ingredient Quantities
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons water
- 1 cup unsalted cashews
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Cooked rice, for serving
Instructions
1. In a large bowl, combine the chicken cubes with cornstarch, soy sauce, and a couple of pinches of salt and black pepper. They will form the next layer of your dish. Allow the chicken to sit for 10 minutes and then stir-fry it until it is just cooked through.
2. In a big frying pan or wok, add 1 tablespoon of cooking oil and heat it over medium-high. Add the marinated chicken to the pan and stir-fry it for 5-7 minutes, or until the chicken is cooked through and just beginning to brown. Remove the chicken from the pan and set it aside.
3. In the same skillet, combine the last 1 tablespoon of vegetable oil with the minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until they’re fragrant.
4. Place the chopped red bell pepper in with the other ingredients in the skillet, stir-frying for 2–3 minutes until it starts to soften.
5. Take the chicken that you have cooked previously and returned it to the skillet. Add the cashews and green onions that you have sliced. Make sure to combine everything together in the skillet evenly.
6. Combine oyster sauce, rice vinegar, hoisin sauce, and water in a small bowl.
7. The chicken and vegetables in the skillet should have the sauce mixture poured over them. It is vital to stir well so that everything is evenly coated.
8. Continue cooking for 2-3 minutes until the sauce thickens a bit and everything is warmed through.
9. If desired, sprinkle over the dish red pepper flakes for heat.
10. Heat the cashew chicken and serve it over cooked rice. Enjoy!
Equipment Needed
1. Large bowl
2. Measuring spoons
3. Cutting board
4. Knife
5. Wok or large frying pan
6. Wooden or silicone stir-fry spatula
7. Small bowl
8. Grater (for ginger)
9. Rice cooker or pot (for cooking rice)
FAQ
- Q: Can I use chicken thighs instead of chicken breasts?A: Yes. Chicken thighs can be used and will add more flavor to the dish due to their higher fat content.
- Q: Is there a substitute for oyster sauce?A: For a similar flavor, you can substitute oyster sauce with extra hoisin sauce and a splash of soy sauce.
- Q: Can I use salted cashews?Q: Is it safe to use salted butter in this recipe?
A: Yes, but you might want to lessen the added salt in the recipe to keep it from being too salty.
- Q: How can I make this recipe spicier?Add more heat to the dish by increasing the amount of red pepper flakes or adding a dash of hot sauce.
- Q: What can I use instead of rice vinegar?
A: White vinegar or apple cider vinegar can be used as a substitute for rice vinegar. - Q: Can the dish be made ahead of time?A: Yes, the chicken and sauce can be made in advance and stored in the refrigerator, separately. Just before serving, combine the chicken and sauce and heat through.
- Q: Is this recipe gluten-free?A: No, soy sauce generally has gluten. To obtain a gluten-free product, use tamari or an alternative gluten-free soy sauce.
Substitutions and Variations
You can substitute skinless, boneless chicken thighs in lieu of skinless, boneless chicken breasts for a flavor boost.
Canola oil or peanut oil can be used instead of vegetable oil for stir-frying.
For a vegetarian option, you can substitute mushroom sauce for oyster sauce.
A substitute for hoisin sauce is made by combining 1 tablespoon of soy sauce with 1 teaspoon of brown sugar.
One can use yellow or green bell pepper in place of red bell pepper and achieve a different color and taste.
Pro Tips
1. Prep the Ingredients First: Before you start cooking, prepare and measure all the ingredients. This will help streamline the cooking process, as stir-fry dishes cook quickly.
2. Toast the Cashews: Before adding them to the dish, try toasting the cashews in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. This enhances their flavor and adds a nice crunch to the dish.
3. Cut Chicken Evenly: Make sure to cut the chicken into uniform 1-inch cubes. This will ensure they cook evenly and simultaneously, avoiding undercooked or overcooked pieces.
4. Adjust Sauce Consistency: If you prefer a thicker sauce, you can dissolve an additional teaspoon of cornstarch in one tablespoon of water and slowly add it to the pan while stirring. Cook until the sauce reaches your desired thickness.
5. Use High Heat for Stir-Frying: Stir-frying requires high heat to quickly sear the chicken and vegetables, locking in flavor and maintaining a good texture. Ensure your pan or wok is preheated before adding the ingredients.
Easy Cashew Chicken Recipe
My favorite Easy Cashew Chicken Recipe
Equipment Needed:
1. Large bowl
2. Measuring spoons
3. Cutting board
4. Knife
5. Wok or large frying pan
6. Wooden or silicone stir-fry spatula
7. Small bowl
8. Grater (for ginger)
9. Rice cooker or pot (for cooking rice)
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons water
- 1 cup unsalted cashews
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Cooked rice, for serving
Instructions:
1. In a large bowl, combine the chicken cubes with cornstarch, soy sauce, and a couple of pinches of salt and black pepper. They will form the next layer of your dish. Allow the chicken to sit for 10 minutes and then stir-fry it until it is just cooked through.
2. In a big frying pan or wok, add 1 tablespoon of cooking oil and heat it over medium-high. Add the marinated chicken to the pan and stir-fry it for 5-7 minutes, or until the chicken is cooked through and just beginning to brown. Remove the chicken from the pan and set it aside.
3. In the same skillet, combine the last 1 tablespoon of vegetable oil with the minced garlic and grated ginger. Cook for about 30 seconds, stirring constantly, until they’re fragrant.
4. Place the chopped red bell pepper in with the other ingredients in the skillet, stir-frying for 2–3 minutes until it starts to soften.
5. Take the chicken that you have cooked previously and returned it to the skillet. Add the cashews and green onions that you have sliced. Make sure to combine everything together in the skillet evenly.
6. Combine oyster sauce, rice vinegar, hoisin sauce, and water in a small bowl.
7. The chicken and vegetables in the skillet should have the sauce mixture poured over them. It is vital to stir well so that everything is evenly coated.
8. Continue cooking for 2-3 minutes until the sauce thickens a bit and everything is warmed through.
9. If desired, sprinkle over the dish red pepper flakes for heat.
10. Heat the cashew chicken and serve it over cooked rice. Enjoy!
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