Teresa's Recipes
Cashew Chicken
Savor the irresistible flavors of Cashew Chicken, a delightful dish that showcases tender chicken breast, crunchy cashews, and vibrant bell peppers, all enveloped in a rich, savory sauce. This dish, rooted in the traditions of Chinese cuisine, has captured hearts worldwide for its perfect harmony of textures and tastes. With every bite, the nutty crunch of cashews pairs beautifully with the succulent chicken and crisp vegetables, making it a true crowd-pleaser. Serve it over fluffy steamed rice or noodles for a satisfying meal that nourishes both body and soul. Perfect for weeknight dinners or entertaining guests, this recipe is sure to impress!
Ingredients
- 1 pound, cut into bite-sized pieces Chicken breast
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 1, sliced Red bell pepper
- 3, sliced Green onions
- 3 cloves, minced Garlic
- 1-inch piece, minced Ginger
- 1 cup, unsalted Cashews
- 2 tablespoons Cornstarch
- 1/4 cup Water
- 1/4 cup Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Hoisin sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 30g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a small bowl, prepare the sauce by whisking together the soy sauce, oyster sauce, hoisin sauce, minced garlic, and minced ginger. Set aside.
- Season the chicken pieces with salt and black pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced red bell pepper and cook for 2-3 minutes, until slightly softened.
- Add the sliced green onions and cashews to the skillet and cook for another 2 minutes, stirring occasionally.
- Return the cooked chicken to the skillet and pour in the prepared sauce mixture, stirring to combine.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the slurry into the skillet and stir until the sauce thickens, about 2 minutes. Ensure the chicken and vegetables are well coated.
- Serve the cashew chicken over steamed rice or noodles and garnish with additional sliced green onions, if desired.
Tips
- For a spicier version, add a teaspoon of chili paste to the sauce mixture.
- You can substitute the chicken with tofu for a vegetarian option or use shrimp for a seafood twist.
- Feel free to add other vegetables like broccoli, snap peas, or carrots to enhance the dish.