Cashew Chicken
A flavorful dish featuring tender chicken pieces, vibrant veggies, and crunchy cashews coated in a creamy sauce, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 pound Chicken Breast Lean protein; juicy and tender when cooked right.
- 1 cup Cashews Adds a fantastic crunch and nutty flavor.
- 1 large Bell Pepper Provides a pop of color and nutrition.
- 1 medium Onion Enhances the dish’s flavor base.
- 2 cloves Garlic Bold and fragrant.
- 2 cups Broccoli Florets Adds crunch and vitamins.
- 3 tablespoons Soy Sauce Provides saltiness.
- 2 tablespoons Oyster Sauce Adds richness and depth.
- 1 tablespoon Cornstarch Thickens the sauce.
- 2 tablespoons Vegetable Oil For cooking; keeps the chicken moist.
Instructions
Preparation
- Gather your ingredients to speed up the cooking process.
- Dice the chicken breasts into bite-sized pieces.
- Chop the bell pepper and onion into uniform pieces.
- Mince the garlic.
Cooking
- Heat the vegetable oil in a large pan or wok over medium-high heat until hot.
- Add the diced chicken to the pan, seasoning with salt and pepper. Stir frequently until lightly browned, about 5-7 minutes.
- Add the onions, bell peppers, and broccoli to the pan. Stir-fry for another 3-4 minutes until the veggies are tender yet crisp.
- In a bowl, mix the soy sauce, oyster sauce, and water, then pour over the chicken and veggies, stirring to coat.
- Sprinkle cornstarch over the mixture and mix well to thicken the sauce.
Serving
- Stir in the cashews just before serving for the perfect crunch.
- Garnish with green onions or sesame seeds if desired.
- Serve over rice or noodles to soak up the delicious sauce.
Notes
Marinate chicken for extra flavor, add cashews last for crunch, use high heat to keep veggies crisp, and prepare ingredients ahead of time for faster cooking. Gluten-free option: use tamari.