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Delicious plate of Cashew Chicken with cashews, vegetables, and chicken pieces.

Cashew Chicken

A quick stir-fry that combines tender chicken, crunchy cashews, and a savory sauce for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless chicken breast Cut into pieces that cook quickly
  • 1/4 cup Soy sauce Adds salty, savory flavor
  • 2 tbsp Cornstarch Coats the chicken for a light crisp finish
  • 3 tbsp High-heat oil For searing and stir-frying
  • 1 cup Cashews Provide crunch and contrast
  • 1 medium Bell pepper Adds color and sweet crunch
  • 1 medium Onion Gives savory depth
  • 2 cloves Garlic Fresh aromatics
  • 1 inch Fresh ginger Fresh aromatics

Method
 

Preparation
  1. Combine chicken with soy sauce and cornstarch in a bowl and let it marinate briefly.
  2. Pat the chicken dry to help it brown better.
  3. Chop vegetables and measure sauce before cooking.
Cooking
  1. Heat oil in a large skillet or wok over medium-high heat until it shimmers.
  2. Add the chicken in a single layer and sear until golden and cooked through, about five to seven minutes.
  3. Remove the chicken and keep it warm, leaving any browned bits in the pan.
  4. Add bell pepper, onion, garlic, and ginger to the pan and stir quickly until crisp-tender, about three to four minutes.
  5. Return the chicken to the pan and add cashews. Toss to coat evenly with sauce and heat through.
  6. Taste and adjust salt and pepper, garnish with green onions, and serve hot.

Notes

For extra flavor, lightly toast cashews before adding them. Avoid crowding the pan to maintain a crisp exterior. Prep ahead for easier cooking.