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.
Keywords: Cashew Chicken Recipes, Chicken Recipes, Easy Dinner Recipes, Chicken Dinners, Healthy Stir Fry Recipes