Takeout Style Cashew Chicken
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
458 kcal
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Course
Main Course
Takeout Style Cashew Chicken
Description
The recipe starts by whisking a sauce of water, hoisin and soy sauces, chili garlic sauce, fresh or ground ginger, minced garlic, honey, and cornstarch, which will thicken upon cooking. Chicken pieces tossed in cornstarch, salt, and pepper are stir-fried in oil and sesame oil until browned, then combined with garlic, broccoli florets, and sliced bell peppers to quickly sauté and soften.
Adding the sauce and cashews in the final cooking phase creates a thickened coating that evenly clings to the ingredients. The dish is served over rice and garnished with sliced green onions, integrating textures from tender meat and vegetables to crunchy nuts. The sauce’s sweetness and heat level can be derived from chili garlic sauce and honey balance.
Ingredients
Sauce
- 1/2 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons garlic minced
- 1 tablespoon Chili garlic sauce
- 1 tablespoon ginger or 1/2 tsp ground ginger, grated
- 1 tablespoon honey
- 2 teaspoons cornstarch
Stir fry
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 pounds chicken breast or chicken thighs, cubed, boneless skinless
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons garlic minced
- 1 cup broccoli florets
- 1 medium red bell pepper cut into 1 inch strips
- 1 medium green bell pepper cut into 1 inch strips
- 1 cup cashews roasted and unsalted
- 1/4 cup green onion for garnish, sliced
Instructions
- In a small mixing bowl, whisk together water, hoisin sauce, soy sauce, chili garlic sauce, ginger, garlic, honey, and cornstarch. Set aside.
- Cube and place chicken in a bowl with the corn starch, salt and pepper. Toss until chicken is well coated.
- Heat a wok or large skillet over medium-high heat. Pour in cooking oil and sesame oil and add in chicken.
- Toss and allow chicken to cook until it starts to brown, about 8-10 minutes.
- Add in garlic, broccoli, and bell peppers and let the veggies sauté alongside the chicken for another 5 minutes.
- Once veggies have started to soften, add in the sauce mixture and cashews and continue to cook over a medium heat for 8-10 minutes. Stir occasionally. Sauce will thicken.
- Serve over rice and garnish with sliced green onions
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 38g | 76% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 985mg | 41% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 878IU | 18% |
| Vitamin C | 59mg | 66% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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