If you’re looking for a quick and delicious meal, this cashew chicken recipe is sure to impress. Tender chicken pieces are stir-fried with crunchy cashews and vibrant vegetables, all coated in a savory sauce. It’s a delightful blend of textures and flavors that will make your taste buds sing. Perfect for a weeknight dinner or a special occasion, this dish is both satisfying and simple to prepare.
Ingredients
– 1 lb chicken breast, diced
– 1 cup cashews
– 1 bell pepper, chopped
– 1 cup broccoli florets
– 1 cup snap peas
– 3 green onions, sliced
– 2 cloves garlic, minced
– 1 inch ginger, minced
– 1/4 cup soy sauce
– 2 tbsp oyster sauce
– 1 tbsp cornstarch
– 2 tbsp vegetable oil
– Salt and pepper, to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 10-15 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 350
– Protein: 30g
– Carbohydrates: 20g
– Fat: 20g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
- Heat vegetable oil in a large skillet over medium-high heat.
- Add diced chicken and cook until browned, about 5-7 minutes.
- Stir in minced garlic and ginger, cooking for an additional minute.
- Add chopped bell pepper, broccoli, and snap peas; stir-fry for 3-4 minutes.
- In a bowl, mix soy sauce, oyster sauce, and cornstarch until smooth.
- Pour the sauce over the chicken and vegetables, stirring to coat.
- Cook for another 2-3 minutes until the sauce thickens.
- Add cashews and green onions, stir until combined.
- Season with salt and pepper to taste.
- Serve hot over rice or noodles.
Alternative Ingredients
You can substitute chicken with tofu for a vegetarian option, and use tamari instead of soy sauce for a gluten-free version. Feel free to add any vegetables you prefer, such as carrots or zucchini.
Serving and Pairings
Cashew chicken pairs wonderfully with steamed rice or noodles. You can also serve it with a side of stir-fried vegetables or a fresh salad for a balanced meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. This dish can be frozen, but the texture of the vegetables may change upon thawing.
Cooking Mistakes
- Overcrowding the pan can lead to steaming instead of frying.
- Not marinating the chicken can result in less flavor.
- Using low-quality cashews can affect the texture.
- Skipping the cornstarch may lead to a watery sauce.
- Cooking on too high a heat may burn the garlic.
Helpful Tips
- Cut chicken into uniform pieces for even cooking.
- Prep all ingredients before starting to cook.
- Use fresh vegetables for the best flavor and texture.
- Adjust the sauce ingredients to your taste preference.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely and pat it dry before cooking to avoid excess moisture.
What can I serve with cashew chicken?
Cashew chicken is best served with steamed rice or noodles, and a side of stir-fried vegetables makes for a balanced meal.
How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days for the best quality.
Can I make this dish ahead of time?
While it’s best fresh, you can prepare the ingredients ahead and store them separately until you’re ready to cook.
Is cashew chicken spicy?
This recipe is not spicy, but you can add chili flakes or hot sauce if you prefer a bit of heat.
Conclusion
This cashew chicken recipe is not only easy to make but also incredibly delicious. With its blend of flavors and textures, it’s a perfect dish for any occasion. Give it a try, and you may just find it becoming a new family favorite!
Cashew Chicken Recipe
Ingredients
- 1 lb chicken breast diced
- 1 cup cashews
- 1 bell pepper chopped
- 1 cup broccoli florets
- 1 cup snap peas
- 3 green onions sliced
- 2 cloves garlic minced
- 1 inch ginger minced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add diced chicken and cook until browned, about 5-7 minutes.
- Stir in minced garlic and ginger, cooking for an additional minute.
- Add chopped bell pepper, broccoli, and snap peas; stir-fry for 3-4 minutes.
- In a bowl, mix soy sauce, oyster sauce, and cornstarch until smooth.
- Pour the sauce over the chicken and vegetables, stirring to coat.
- Cook for another 2-3 minutes until the sauce thickens.
- Add cashews and green onions, stir until combined.
- Season with salt and pepper to taste.
- Serve hot over rice or noodles.
