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Chinese Cashew Chicken {30-Minute Meal}

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 ½ 1 ½ pounds boneless skinless chicken breasts cut into 1/2- to 1-inch pieces
  • 1 1 teaspoon cornstarch
  • 1 1 teaspoon baking soda
  • 1 to 2 1 to 2 tablespoons olive oil
  • 2 to 3 2 to 3 garlic cloves finely minced
  • ½ to 1 ½ to 1 tablespoon grated or finely chopped fresh ginger or ginger paste from a tube
  • 2 2 green bell peppers seeded, cored and diced into bite-size pieces
  • 1 to 1 ½ 1 to 1 ½ cups roasted cashews I prefer unsalted
Sauce:
  • ½ ½ cup low-sodium chicken broth
  • ¼ ¼ cup low-sodium soy sauce
  • ¼ ¼ cup oyster sauce
  • 3 3 tablespoons unseasoned rice vinegar
  • 1 1 tablespoon cornstarch
  • 1 1 tablespoon honey
  • 2 2 teaspoons sesame oil
  • Pinch of red pepper flakes optional

Instructions

    Cup of Yum
  1. 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.
  2. Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
  3. 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).
  4. In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
  5. 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).
  6. 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.
  7. Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
  8. Add the green peppers; stir to combine the chicken, garlic/ginger, and peppers.
  9. 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.
  10. Remove from the heat, add the cashews, and serve over hot, cooked rice (if desired).

Notes

  • Saltiness: I highly recommend using low-sodium soy sauce and low-sodium chicken broth (both of which I keep on hand vs their saltier counterparts) for this recipe so the finished dish isn't too salty. 
  • Ginger: a note about ginger, that fresh pop of flavor really adds to this dish, but if you don't like the taste or don't have it, you can probably leave it out. I always grab large knobs of ginger from the produce section, chop into 1-inch pieces and pop into a freezer ziploc bag. When I need it, I pull a piece straight from the freezer and grate it on the small holes of a box grater or a rasp grater. Works perfectly!
  • Cashews: I like using unsalted cashews as well, but if you only have salted, try rinsing them and patting dry before using. I find unsalted, roasted cashews at my local grocery store's bulk bins, sometimes even in the snack aisle, or at Trader Joe's. 

Nutrition Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% 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.