Description

This Cashew Chicken is the perfect mix of tender chicken, crunchy cashews, and a savory garlic-soy sauce. Quick, easy, and way better than takeout—this dish is perfect for busy weeknights and will become a family favorite in no time.

Ingredients

1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
1/2 cup roasted, unsalted cashews
2 tablespoons vegetable oil
3 cloves garlic, minced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
3 green onions, chopped
1 tablespoon cornstarch
2 tablespoons water (for slurry)

For the Sauce:

1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1/4 teaspoon ground black pepper

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Instructions

In a small bowl, whisk together all sauce ingredients and set aside.
In another small bowl, mix cornstarch and water to make a slurry.
Heat oil in a large skillet or wok over medium-high heat.
Add chicken pieces and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
In the same pan, add garlic and cook for 30 seconds.
Add bell peppers and sauté for 2–3 minutes until slightly tender.
Return the chicken to the pan, pour in the sauce, and stir well to coat.
Add the cornstarch slurry to the pan and stir until the sauce thickens, about 1–2 minutes.
Stir in the cashews and green onions. Cook for 1 more minute, then remove from heat.
Serve hot over rice or noodles.

Notes

Chicken breasts can be used instead of thighs if preferred.
To make it spicier, add a pinch of red pepper flakes or a chopped chili.
Toast the cashews for extra flavor if desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 370
Sugar: 6g
Sodium: 720mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg