If you are looking for an easy weeknight dinner to move through your rotation, you must try my Easy Cashew Chicken Recipe!
This is a quick and easy stir fry recipe that will feed a family of 4 with kids or a great dinner idea for two. The steps are quick and easy!
STEP#1: PREP INGREDIENTS
You’ll prep all your ingredients so they are ready to go this is what makes a stir fry recipe go fast, have everything measured out ahead of time!
STEP#2: MIX CASHEW CHICKEN SAUCE
The sauce gets its great sweet and salty taste by mixing a combination of soy sauce, hoisin sauce, rice wine vinegar, honey and garlic.
And don’t skimp on the garlic! I use the full 3 cloves the recipe calls for, but if you aren’t a big garlic fan, you can get away with one clove, but do add at least one since you’ll get a great depth of flavor from the garlic.
STEP#3: BROWN THE CHICKEN
You’ll then brown your chicken on all sides, but don’t worry about cooking it all the way through just yet. You’ll finish coking it in a later step.
STEP#4: ADD THE PEPPERS
Toss in your peppers and cook until warmed through
STEP#5: ADD THE SAUCE
Pour in your sauce to coat the chicken and peppers
STEP#5 ADD CASHEWS AND SCALLIONS
And you’re done!!
WATCH MY EASY CASHEW CHICKEN RECIPE VIDEO
SUBSCRIBE TO MY YOUTUBE CHANNEL (and never miss a recipe!)
OR SUBSCRIBE TO MY NEWSLETTER and I’ll send you the newest video each week!
Easy Cashew Chicken Recipe that makes for great leftovers in the lunchbox the next day!
2 tbsp (30ml) vegetable oil, separated
2 ½ lbs (1130g) chicken tenders, cut into bite-sized chunks
¼ cup (30g) cornstarch
1 tsp (5ml) salt
freshly cracked pepper
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
1/4 cup (60ml) hoisin sauce
2 tbsp (30ml) soy sauce
1 tsp (5ml) rice wine vinegar
½ tsp (2.5ml) honey
3 garlic cloves, minced
½ cup (100g) cashews
2 scallions (white and green parts) sliced
Whisk together cornstarch, salt and pepper. Add chicken and toss to coat.
Mix whisk together the ingredients for the sauce. Prep the peppers, and the scallions and measure out the cashews.
Have all your components ready to go, and then heat 1 tbsp of vegetable oil in a large non-stick pan or wok. Cook the chicken in batches (add fresh oil each time) until the chicken is golden brown on both sides and almost cooked through. Transfer to a bowl until all the chicken has been browned.
Then place the cooked chicken back into the wok, add the peppers and the sauce, continue to cook until chicken is cooked through.
Toss in cashews and scallions. Stir to combine and warm.
Transfer to a large serving platter and serve with rice or steamed broccoli drizzled with toasted sesame oil and sesame seeds.