Cashew Chicken Recipe
Quick and easy cashew chicken recipe, made in one pot and 30 minutes on stovetop with simple ingredients. Better than Chinese takeout!
Servings: 4 People
Calories: 469kcal
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Sesame oil
- 1.5 pounds Chicken breast Bonesless, Cut into 1 inch cubes
- 1 tablespoon Ginger Finely minced
- 1.5 tablespoon Garlic Finely minced
- ¼ teaspoon Red chili flakes Optional
- ¼ cup Honey
- ¼ cup Soy sauce Low sodium
- 2 tablespoon Vinegar
- 1-2 tbsp Sriracha sauce Or chili sauce
- 1 cup Green peppers Cut into 1 inch pieces
- ¾ cup Onion Cut into 1 inch pieces
- Salt To taste
- Pepper To taste
- 1 tablespoon Cornstarch
- ¾ cup Cashews Unsalted, Roasted
Instructions
- Heat olive oil and sesame oil in a nonstick pot over medium-high heat.
- Add chicken, ginger, garlic, red chili flakes and stir fry until slightly golden brown.
- Add honey, soy sauce, vinegar, sriracha sauce or sweet chili sauce. Mix everything together.
- Add green peppers and onion and mix again.
- Add salt and pepper to taste.
- Add cornstarch OR dissolve cornstarch in 2 tablespoon water and add that into the pot. Mix well.
- Add cashews and cook for a few more minutes until liquid is reduced and sauce thickens.
- Serve with rice and enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 469kcal | Carbohydrates: 33g | Protein: 43g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1131mg | Potassium: 951mg | Fiber: 2g | Sugar: 21g | Vitamin A: 190IU | Vitamin C: 37.5mg | Calcium: 36mg | Iron: 2.9mg