Description
This quick and flavorful cashew chicken features tender chicken thighs stir-fried with bell peppers and roasted cashews in a savory, slightly sweet sauce. Perfect for weeknight dinners and better than takeout!
Ingredients
Scale
- 1 ½ pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ¼ cup water
- 2 tablespoons vegetable oil
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- ¾ cup roasted unsalted cashews
- 2 stalks green onions, chopped
Instructions
- In a bowl, mix chicken with 1 tablespoon soy sauce and cornstarch. Let it marinate for 10 minutes.
- In a separate bowl, whisk together remaining soy sauce, hoisin sauce, rice vinegar, brown sugar, water, garlic, and ginger.
- Heat a large wok or skillet over medium-high heat and add vegetable oil.
- Sear chicken in batches until golden and cooked through, about 4–5 minutes. Remove and set aside.
- Add bell peppers to the pan and stir-fry for 2–3 minutes.
- Return chicken to the pan, add sauce, and toss to coat. Cook until sauce thickens, 2–3 minutes.
- Add roasted cashews, stir well, and cook for 1 more minute.
- Garnish with chopped green onions and serve over rice or noodles.
Notes
- Use chicken thighs for a juicier texture.
- Toast the cashews for extra flavor before adding them in.
- Prep all ingredients in advance for smooth cooking.
- Add chili flakes or sriracha if you like it spicy.