Description

Cashew Chicken is a quick and satisfying dish combining tender chicken, crunchy cashews, and a savory plant-based sauce. Ready in under 30 minutes, it offers a perfect balance of flavors and textures, making it ideal for busy weeknights or when you want a comforting yet vibrant meal.

Ingredients

Scale

Proteins

1 lb chicken breast, sliced into bite-sized pieces

Nuts

3/4 cup cashews

Vegetables & Aromatics

1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
3 garlic cloves, minced
1 inch ginger root, minced

Sauces & Condiments

3 tbsp soy sauce (natural)
1 tbsp vegetarian Worcestershire sauce
1 tbsp apple cider vinegar
1 tbsp brown sugar (natural)
1 tsp sesame oil

Others

1 tsp natural gelling agent dissolved in 2 tbsp water
Additional sesame oil for cooking

Instructions

Prepare the Ingredients: Start by slicing the chicken breast into bite-sized pieces. Chop the green bell pepper and onions into thin strips. Mince the garlic cloves and ginger root to release their fragrant flavors. Measure out your cashews and all sauces so everything is ready to go.
Cook the Chicken: Heat a splash of sesame oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove the chicken from the pan and set aside to keep warm.
Sauté the Vegetables: In the same skillet, add more sesame oil if needed, then toss in the onions, green bell pepper, garlic, and ginger. Sauté for 3 to 4 minutes until they are fragrant and slightly softened but still crisp.
Make the Sauce: In a small bowl, whisk together soy sauce (natural), vegetarian Worcestershire sauce, apple cider vinegar, brown sugar (natural), and the natural gelling agent dissolved in a little water. Pour this mixture into the skillet with the vegetables and bring it to a simmer until it thickens slightly.
Combine and Finish: Return the chicken to the skillet and toss everything well to coat in the glossy sauce. Stir in the cashews so they can warm through without losing their crunch. Cook for another minute, then remove from heat and serve immediately.

Notes

Use fresh garlic and ginger for the brightest flavor impact.
Keep chicken tender by cooking just until no longer pink inside.
Lightly toast the cashews beforehand to deepen their nutty flavor.
Slowly add the natural gelling agent to get your desired sauce thickness.
Cashew Chicken tastes best right off the stove while the sauce is silky and warm.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 700mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 28g
Cholesterol: 75mg

Keywords: Cashew Chicken, quick dinner, stir-fry, plant-based sauce, gluten-free, weeknight meal