Description
Savor Chinese-inspired “Better-Than-Takeout Cashew Chicken” with its perfect balance of crispy chicken and nutty crunch. Homemade magic brings restaurant-quality flavor directly to kitchens, promising a delicious meal that delights hungry diners.
Ingredients
Scale
Main Proteins:
- 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- ¾ cup roasted cashews
Sauce and Seasoning Ingredients:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon honey (or brown sugar)
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for spice)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Vegetable and Garnish Ingredients:
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- 3 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Steamed rice, for serving
Instructions
- Carefully coat chicken pieces with a blend of cornstarch, salt, and black pepper, ensuring an even, light dusting that will create a crispy exterior when cooked.
- Warm vegetable oil in a spacious skillet or wok over medium-high heat, then expertly sear chicken in batches until each piece develops a golden-brown crust and reaches perfect doneness, removing and setting aside once complete.
- Craft a vibrant sauce by whisking together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and a sprinkle of red pepper flakes, creating a harmonious blend of sweet, tangy, and spicy flavors.
- In the same pan, introduce another splash of vegetable oil and quickly sauté bell peppers until they become slightly tender and develop a slight char, releasing their natural sweetness.
- Reintroduce the cooked chicken to the pan, generously coating it with the prepared sauce, then fold in crunchy cashews and create a glossy finish by adding a cornstarch slurry, allowing the sauce to thicken and cling to each ingredient.
- Elevate the dish with a garnish of freshly chopped green onions and a delicate sprinkle of sesame seeds, then serve atop steamed rice or noodles for a restaurant-quality meal that surpasses traditional takeout.
Notes
- Choose skinless, boneless chicken thighs for juicier, more tender meat that holds sauce better than breast meat.
- Pat chicken pieces completely dry before coating with cornstarch to ensure a crispy, golden exterior without excess moisture.
- Create a gluten-free version by substituting regular soy sauce with tamari and using gluten-free hoisin sauce.
- Adjust spice levels by controlling red pepper flakes or adding sriracha for extra heat without overwhelming the dish’s balanced flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg