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
Scale
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.
