Cashew Chicken

How to make Cashew Chicken.

Ingredients: Serves 4

  • 1 1/2 lbs Chicken breast cut into bite size pieces
  • 1 tsp Sea salt
  • 1 Tbsp Cornstarch
  • 1 Tbsp Low sodium soy sauce
  • 3/4 cup Raw, unsalted cashews
  • 1 Tbsp Canola, vegetable or another neutral oil
  • 1 Red bell pepper, diced
  • 2 tsp Minced fresh ginger
  • 2 tsp Minced garlic, about 2-3 cloves
  • 1 (8 oz) can Sliced water chestnuts, drained, optional
  • 4 Green onions cut into 2-inch pieces
  • Serve with cooked rice, optional

For the Sauce:

  • 2 tsp Cornstarch
  • 2 Tbsp Water
  • ¼ cup Hoisin sauce
  • 2 tsp Toasted sesame oil
  • 2 Tbsp Low sodium soy sauce
  • 1 Tbsp Rice vinegar (seasoned or unseasoned)
  • 1 Tbsp Brown sugar


  1. Place the chicken, salt, cornstarch and soy sauce in a large bowl and toss to coat.
  2. Heat a large dry skillet (or wok) over medium-high heat.
  3. Toast the cashews, stirring occasionally until beginning to brown, about 4 minutes.
  4. Remove from the pan.
  5. In a small bowl, mix together the 2 teaspoons cornstarch and 2 tablespoons water until fully combined.
  6. Add to the cornstarch slurry the hoisin sauce, sesame oil, 2 tablespoons soy sauce, rice vinegar and brown sugar, stir together until fully combined.
  7. Using the same skillet (or wok), over medium-high, heat 1 tablespoon canola oil until shimmering.
  8. Add the marinated chicken.
  9. Using a wooden spoon, spread the chicken into a single layer and cook undisturbed for 2-3 minutes until browned on the bottom.
  10. Flip the chicken over and cook for another 1-2 minutes until browned on the bottom.
  11. Add the bell pepper and cook for 1-2 minutes, scraping the bottom of the pan until the chicken is cooked through and the bell pepper is beginning to soften.
  12. Add the water chestnuts, garlic and ginger.
  13. Cook for 2 minutes longer.
  14. Add green onions and the sauce.
  15. Once the sauce comes to a simmer, add the toasted cashews and toss to combine.
  16. Cook until the sauce has reached your desired thickness, about 2-3 minutes longer.
  17. Serve over white rice and enjoy!
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