Chinese Cashew Chicken {30-Minute Meal}
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Course
Main Course
-
Cuisine
Chinese
Chinese Cashew Chicken {30-Minute Meal}
Description
Chinese Cashew Chicken {30-Minute Meal} features diced boneless, skinless chicken breast quickly marinated with cornstarch and baking soda to enhance tenderness. The chicken is stir-fried over high heat with garlic and ginger, accompanied by diced green bell peppers and toasted cashews, adding texture and flavor contrast. The sauce blends low-sodium chicken broth, soy sauce, oyster sauce, rice vinegar, honey, sesame oil, and optional red pepper flakes, creating a savory and mildly sweet profile.
The cooking method involves a hot skillet to sear the chicken while keeping it tender without over-browning. The sauce is combined and added to the skillet to coat the ingredients, allowing the flavors to meld. The dish yields a balanced texture of protein, vegetables, and nuts with a flavorful glaze.
This meal can be served alongside steamed rice or noodles, making for a satisfying and colorful dinner or lunch option. The notes suggest using low-sodium versions of soy sauce and broth to prevent excessive saltiness, and fresh ginger enhances the aromatic character, with frozen grated ginger as a convenient substitute. Unsalted roasted cashews provide the ideal nutty crunch but salted cashews can be rinsed to reduce saltiness.
Ingredients
- 1 ½ pounds chicken breast cut into 1/2- to 1-inch pieces, boneless skinless
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 to 2 to 2 tablespoons olive oil
- 2 to 3 to 3 garlic finely minced, cloves
- ½ to 1 to 1 tablespoon ginger or ginger paste from a tube, fresh, grated or finely chopped
- 2 green bell pepper seeded, cored and diced into bite-size pieces
- 1 to 1 ½ to 1 ½ cups cashew I prefer unsalted, roasted
Sauce:
- ½ cup chicken broth low-sodium
- ¼ cup soy sauce low-sodium
- ¼ cup oyster sauce
- 3 tablespoons rice vinegar unseasoned
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 2 teaspoons sesame oil
- Pinch red pepper flakes optional
Instructions
- Place the diced chicken in a medium bowl and toss with the 1 teaspoon cornstarch and 1 teaspoon baking soda. Let the mixture rest for 15 minutes while you prep the other ingredients.
- Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
- Rinse the chicken in a colander and pat dry (I leave the rinsed chicken in the colander, grab a bunch of paper towels and dab all over the surface, kind of turning the chicken as I pat dry).
- In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
- Add the chicken in a single layer and stir constantly; the chicken should turn white as it cooks - but not get overly brown. Let it cook for 1-2 minutes (it's ok if it isn't fully cooked yet; it will cook more in the next few steps).
- Scoot the chicken to the edges of the pan. Add another drizzle (a teaspoon or so) of olive oil to the center of the skillet.
- Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
- Add the green peppers; stir to combine the chicken, garlic/ginger, and peppers.
- Whisk the sauce to recombine, and add it to the skillet. Bring to a simmer and cook for 2-3 minutes until slightly thickened, the chicken is cooked through, and the peppers are crisp-tender.
- Remove from the heat, add the cashews, and serve over hot, cooked rice (if desired).
Notes
- Use low-sodium soy sauce and chicken broth to keep the dish from becoming too salty.
- Fresh ginger adds bright flavor; freezing chopped ginger lets you grate it easily when needed.
- Unsalted roasted cashews are preferred; if using salted cashews, rinse and pat dry before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 400kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 73mg | 24% |
| Sodium | 946mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
