Description
This Chinese Cashew Chicken recipe is a flavorful stir-fry made with juicy chicken thighs, bell peppers, and roasted cashews in a savory garlic-soy hoisin sauce. It’s better than takeout, quick to make, and perfect for weeknight dinners. Serve with rice or noodles for a complete meal. Great for meal prep and packed with protein.
Ingredients
1.5 lbs chicken thighs, boneless and skinless
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons hoisin sauce
3 garlic cloves, minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
0.75 cup roasted unsalted cashews
4 green onions, chopped (whites and greens separated)
1 bell pepper, sliced
1 tablespoon vegetable oil
2 tablespoons water
Instructions
1. Cut the chicken thighs into bite-sized pieces and toss with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken in batches until golden and crispy. Remove and set aside.
3. In a bowl, whisk together soy sauce, hoisin sauce, garlic, rice vinegar, and water.
4. In the same skillet, stir-fry the bell peppers and white parts of green onions for 2–3 minutes until crisp-tender.
5. Return chicken to the skillet and pour in the sauce. Stir to coat and cook for another 2 minutes until the sauce thickens.
6. Add cashews and drizzle sesame oil over. Stir well.
7. Garnish with the green parts of the onions before serving. Serve hot over rice or noodles.
Notes
This dish is best served fresh but reheats beautifully.
For extra heat, add a pinch of red pepper flakes or a splash of chili sauce.
Use low-sodium soy sauce if you prefer a lighter salt profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 435
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg