If you are craving a vibrant, satisfying meal that packs the perfect punch of flavor and texture, the Cashew Chicken with Veggies and Savory Sauce Recipe is an absolute game-changer. This dish combines tender chicken strips, crisp veggies, and crunchy cashews all swirled in a rich, savory sauce that sings with hints of ginger, honey, and a touch of spice. It’s easy enough for a weeknight dinner but impressive enough to serve when friends drop by, making it a beloved favorite to return to again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to nailing this dish. Each component plays its own starring role—whether adding sweetness, crunch, or umami depth—to deliver a harmonious Cashew Chicken with Veggies and Savory Sauce Recipe you’ll crave.
- Hoisin sauce: Brings a rich, slightly sweet base to the sauce, enhancing the depth without overpowering.
- Low-sodium soy sauce: Adds savory saltiness and umami character while keeping sodium in check.
- Chicken broth: Provides moisture and helps thin the sauce for the perfect pour consistency.
- Honey: Balances the sauce with a natural, gentle sweetness that complements the spices.
- Rice vinegar: Adds a pleasant tang that brightens overall flavors.
- Sesame oil: Infuses a warm, nutty aroma that’s signature in Asian cooking.
- Fresh ginger: Gives a zesty, refreshing bite that lifts the dish.
- Cornstarch: Thickens the sauce to a velvety, clingy texture.
- Sriracha sauce: Offers a mild heat that gently wakes up the palate.
- Crushed red pepper flakes: Customizable kick to suit your spice preference.
- Canola oil: Neutral oil perfect for high-heat cooking and speedy searing of the chicken.
- Boneless, skinless chicken breasts: Lean protein sliced into strips for quick, even cooking.
- Carrots: Sweet, crunchy slices that add vivid color and texture contrast.
- Snow peas: Tender pods that bring a fresh snap and slight sweetness.
- Garlic: Minced to lend aromatic punch and meld all ingredients together.
- Water chestnuts: Provide unexpected crunch and a mild, watery sweetness.
- Cashews: Toasty nuts that deliver satisfying crunch and richness.
- Salt and pepper: Essential for seasoning throughout the cooking process.
- Cooked jasmine rice: Fragrant, fluffy bed for the saucy chicken and veggies.
How to Make Cashew Chicken with Veggies and Savory Sauce Recipe
Step 1: Whisk Together the Sauce
Start by combining all the sauce ingredients in one bowl. Whisk until the hoisin sauce, soy sauce, chicken broth, honey, rice vinegar, sesame oil, fresh ginger, cornstarch, sriracha, and red pepper flakes form a smooth, glossy mixture. Setting this aside now will make adding it later a breeze and ensures all the flavors meld beautifully as the dish cooks.
Step 2: Cook the Chicken
Heat the canola oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken breasts with salt and pepper, then work in batches to brown the chicken evenly. About 2 to 3 minutes per side will give you juicy, golden pieces with lovely caramelization. Once done, remove the chicken from the skillet and set it aside to keep warm.
Step 3: Sauté the Veggies
In the same skillet, toss in the carrots and snow peas and sauté for about 3 minutes until they reach a tender-crisp texture. This keeps them vibrant and fresh but still cooked through. Add the minced garlic and drained water chestnuts, cooking for another minute to release their fragrant flavors without burning the garlic.
Step 4: Combine Chicken and Sauce
Reduce the heat to low, then return the browned chicken to the skillet. Pour in the prepared sauce and add the cashews, stirring everything together carefully. Cook for about a minute, allowing the sauce to thicken and coat every piece in a glossy, flavorful cloak. The cashews will soak up some saucy goodness while maintaining their satisfying crunch.
Step 5: Serve Over Jasmine Rice
Scoop generous portions of this delightful mix over bowls of warm jasmine rice. The rice acts as the perfect canvas, soaking up all the scrumptious sauce while balancing the textures and flavors of the dish.
How to Serve Cashew Chicken with Veggies and Savory Sauce Recipe
Garnishes
To elevate the presentation and flavor, sprinkle chopped green onions or fresh cilantro over the top. You can also add a few toasted sesame seeds to introduce an extra nutty hint and a pop of texture. A wedge of lime on the side brightens the entire dish when squeezed just before eating.
Side Dishes
This Cashew Chicken with Veggies and Savory Sauce Recipe shines on its own, but pairing it with a light Asian-style cucumber salad or simple steamed bok choy can add refreshing balance. If you want to get a little more indulgent, crispy egg rolls or spring rolls provide a fun textural contrast.
Creative Ways to Present
Try serving the chicken and veggies in a hollowed-out pineapple for a tropical twist, or pile it inside lettuce cups for a fresh, handheld version. If you’re hosting, create a colorful buffet with jasmine rice, the cashew chicken stir-fry, and a variety of pickled vegetables to let guests customize their plates.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers of this Cashew Chicken with Veggies and Savory Sauce Recipe into an airtight container. It keeps well in the refrigerator for 3 to 4 days, making it a fantastic next-day lunch or quick dinner option.
Freezing
If you want to store the dish longer, freeze in a suitable container or heavy-duty freezer bag for up to 2 months. Note that the texture of the veggies may soften a bit after freezing, but the flavors will remain deliciously intact.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave until the chicken is heated through. Adding a splash of water or chicken broth while reheating helps loosen the sauce if it has thickened too much in the fridge or freezer.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and tend to stay juicier, making them a great alternative. Just slice them thinly and adjust cooking times as needed to ensure they’re cooked through.
Is this recipe gluten-free?
To make this recipe gluten-free, replace the soy sauce with tamari or a gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, making it easy to adapt.
How spicy is the dish?
The recipe has a mild to medium spice level thanks to the sriracha and crushed red pepper flakes. You can easily adjust the heat by adding more or less according to your preference.
Can I substitute the cashews with another nut?
Yes, toasted almonds or peanuts make excellent substitutes if you’re allergic to cashews or just want to change up the flavor. Just be sure to toast them lightly for the best crunch and aroma.
What vegetables can I add or swap?
Feel free to get creative with your veggies! Bell peppers, broccoli florets, snap peas, or baby corn all work beautifully and add different textures and colors to the dish.
Final Thoughts
This Cashew Chicken with Veggies and Savory Sauce Recipe is pure comfort food with an exciting flavor profile, perfect for when you want something hearty yet fresh. Whether it’s a busy weeknight or a casual gathering, this dish will quickly become a treasured staple in your recipe repertoire. Give it a try soon—you won’t regret it!
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Cashew Chicken with Veggies and Savory Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese-American
Description
A flavorful and easy-to-make Cashew Chicken recipe featuring tender chicken breast strips cooked with crisp vegetables and crunchy cashews, all coated in a savory, slightly spicy hoisin-based sauce. Served hot over fluffy jasmine rice, it’s a perfect balanced meal for a weekday dinner.
Ingredients
For the Sauce:
- 2 tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons grated fresh ginger
- 2 tablespoons cornstarch
- 2 teaspoons sriracha sauce
- ½ – 1 teaspoon crushed red pepper flakes
For the Chicken and Vegetables:
- 1–2 teaspoons canola oil
- 1 ½ pounds boneless, skinless chicken breasts, sliced thinly into 2-inch strips
- 2 medium carrots, peeled and thinly sliced
- 8 ounces snow peas
- 1 clove garlic, minced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Salt and pepper to taste
To Serve:
- 4 cups cooked jasmine rice
Instructions
- Prepare the Sauce: In a bowl, whisk together hoisin sauce, low-sodium soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated fresh ginger, cornstarch, sriracha sauce, and crushed red pepper flakes until smooth. Set aside to allow flavors to meld.
- Cook the Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Season the sliced chicken breasts with salt and pepper. Working in batches to avoid overcrowding, add chicken strips to the skillet and cook until browned on each side, about 2-3 minutes per side. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced carrots and snow peas. Sauté until they are tender-crisp, approximately 3 minutes. Add the minced garlic and drained water chestnuts and cook for an additional minute to release their aromas.
- Combine and Thicken Sauce: Lower the heat to low and return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, and add the cashews. Stir gently to coat everything evenly. Continue cooking for about 1 minute until the sauce thickens and becomes glossy.
- Serve: Serve the hot cashew chicken mixture over cooked jasmine rice for a complete and satisfying meal.
Notes
- For extra heat, increase sriracha or crushed red pepper flakes according to taste.
- Use low-sodium soy sauce to control salt levels.
- To make it gluten-free, substitute hoisin sauce and soy sauce with gluten-free versions.
- Slicing chicken thinly ensures quick and even cooking.
- Cashews can be toasted beforehand for added crunch and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
