Description
This Cashew Chicken recipe features tender chicken breasts stir-fried with crunchy cashews, crisp snow peas, and carrots in a flavorful, slightly spicy sauce made with hoisin, soy, honey, and sesame oil. It’s a quick and easy dish perfect for a weeknight dinner, served over fragrant jasmine rice for a satisfying and delicious meal.
Ingredients
Scale
For the Sauce:
- 2 tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 ½ teaspoons sesame oil
- 1 ½ teaspoons grated fresh ginger
- 2 tablespoons cornstarch
- 2 teaspoons sriracha sauce
- ½ – 1 teaspoon crushed red pepper flakes
For the Chicken and Vegetables:
- 1-2 teaspoons canola oil
- 1 ½ pounds boneless, skinless chicken breasts, sliced thinly into 2-inch strips
- 2 medium carrots, peeled and thinly sliced
- 8 ounces snow peas
- 1 clove garlic, minced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Salt and pepper to taste
- 4 cups cooked jasmine rice
Instructions
- Make the Sauce: In a bowl, whisk together hoisin sauce, low-sodium soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated fresh ginger, cornstarch, sriracha sauce, and crushed red pepper flakes until smooth. Set aside to allow flavors to meld.
- Cook the Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Season the sliced chicken breasts with salt and pepper. Working in batches to avoid overcrowding, add chicken strips to the skillet and cook until browned on each side, about 2-3 minutes per side. Remove the cooked chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add carrots and snow peas. Sauté over medium-high heat until tender-crisp, approximately 3 minutes. Add minced garlic and drained sliced water chestnuts, cooking for an additional minute to release their aromas.
- Combine Everything: Reduce the heat to low. Return the cooked chicken to the skillet along with the prepared sauce and cashews. Stir well to combine all ingredients. Cook for about 1 minute, stirring occasionally, until the sauce thickens and coats all components evenly.
- Serve: Remove from heat and serve the cashew chicken hot over cooked jasmine rice for a complete and flavorful meal.
Notes
- For extra heat, adjust the amount of sriracha and crushed red pepper flakes according to your taste.
- Use low-sodium soy sauce to control the saltiness in the dish.
- Ensure not to overcrowd the skillet when cooking chicken to get a good sear.
- You can substitute snow peas with snap peas or bell peppers for different texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
