🥢 Cashew Chicken
Better-than-takeout, sweet-savory, and ready in about 25 minutes. Tender chicken, crunchy cashews, and a glossy garlic soy sauce.
🧾 Ingredients (Serves 4)
Chicken
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1½ lbs boneless skinless chicken breasts or thighs (cubed)
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2 tbsp cornstarch
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Salt & pepper (lightly)
Sauce
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⅓ cup low-sodium soy sauce
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2 tbsp oyster sauce
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1–2 tbsp brown sugar (to taste)
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1 tsp sesame oil
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2 cloves garlic (minced)
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1 tsp fresh ginger (grated)
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½ cup chicken broth
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1 tsp cornstarch (for thickening)
Stir-Fry
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1 cup roasted unsalted cashews
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1 red bell pepper (chunks)
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1 green bell pepper (chunks)
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3 green onions (sliced)
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2 tbsp neutral oil (vegetable or avocado)
🔥 Instructions
1️⃣ Coat the Chicken
Toss chicken with 2 tbsp cornstarch, salt, and pepper.
2️⃣ Make the Sauce
Whisk together soy sauce, oyster sauce, brown sugar, sesame oil, garlic, ginger, broth, and 1 tsp cornstarch. Set aside.
3️⃣ Sear the Chicken
Heat oil in a large skillet or wok over medium-high.
Cook chicken 4–6 minutes until golden and cooked through. Remove and set aside.
4️⃣ Stir-Fry Veggies
In the same pan, cook bell peppers 2–3 minutes until slightly tender but still crisp.
5️⃣ Combine
Return chicken to pan. Pour in sauce. Simmer 2–3 minutes until thickened and glossy.
Stir in cashews and green onions.
🍚 Serve With
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Steamed jasmine rice
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Fried rice
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Lo mein noodles
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Cauliflower rice (low-carb option)