Cashew Chicken is a popular Chinese-American dish known for its savory sauce, tender chicken, crunchy cashews, and vibrant vegetables. This homemade version allows you to control the ingredients and customize the flavors to your liking. With a balance of sweet and savory flavors, this dish is sure to satisfy your cravings for Asian cuisine. Serve it over steamed rice or noodles for a delicious and wholesome meal that’s perfect for lunch or dinner.
Recipe: Cashew Chicken
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 2 tablespoons vegetable oil, divided
- 1 cup unsalted cashews
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, peeled and minced
- 1/2 cup chicken broth or water
- Salt and freshly ground black pepper, to taste
- Sliced green onions, for garnish
- Cooked rice or noodles, for serving
Instructions:
- Marinate the Chicken:
- In a bowl, combine the chicken pieces with soy sauce, oyster sauce, hoisin sauce, cornstarch, and sesame oil. Stir until the chicken is evenly coated. Let it marinate for at least 15-20 minutes.
- Toast the Cashews:
- Heat a large skillet or wok over medium heat. Add the cashews and toast them, stirring frequently, until they are lightly browned and fragrant. Remove the toasted cashews from the skillet and set aside.
- Cook the Chicken:
- In the same skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken pieces in a single layer, allowing them to sear without overcrowding the pan. Cook for 3-4 minutes, flipping halfway through, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
- Prepare the Vegetables:
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced red and green bell peppers, onion, minced garlic, and minced ginger. Stir-fry for 2-3 minutes, or until the vegetables are tender-crisp.
- Combine and Simmer:
- Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth or water to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- Season with salt and freshly ground black pepper to taste. Stir everything together and bring to a simmer. Cook for another 2-3 minutes to allow the flavors to meld together and the sauce to thicken slightly.
- Add Cashews and Serve:
- Stir in the toasted cashews, ensuring they are evenly distributed throughout the dish.
- Remove the skillet from the heat. Garnish with sliced green onions.
- Serve the Cashew Chicken hot over cooked rice or noodles.
Tips:
- For a spicier dish, add a pinch of red pepper flakes or chopped fresh chili peppers along with the vegetables.
- Substitute other vegetables such as broccoli, snap peas, or mushrooms to suit your taste.
- Use low-sodium soy sauce if you prefer to control the saltiness of the dish.
Variations:
- Make it gluten-free by using gluten-free soy sauce and hoisin sauce.
- For a vegetarian version, substitute tofu for the chicken and vegetable broth for the chicken broth.
- Customize the sauce by adding a dash of rice vinegar or a spoonful of honey for extra sweetness.
Cashew Chicken is a flavorful and satisfying dish that combines tender chicken, crunchy cashews, and colorful vegetables in a delicious sauce. Enjoy this homemade version for a taste of restaurant-quality Chinese cuisine right at home!