Cashew Chicken

Name: Cashew Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; 2 tsp cornstarch (for marinade); 2 tsp soy sauce (for marinade); 2/3 cup raw or roasted cashews; 1 red bell pepper, cut into 1-inch pieces; 1 zucchini, sliced into half-moons; 4 garlic cloves, minced; 1 tsp fresh ginger, minced; 2 tbsp oyster sauce; 2 tbsp soy sauce (for sauce); 2 tsp hoisin sauce; 2 tsp toasted sesame oil; 2 tbsp vegetable oil; 4 green onions, sliced

A quick Chinese-American stir fry of tender chicken thigh pieces, crunchy cashews, and crisp vegetables in a savory, lightly sweet sauce that comes together in minutes.

40 minEasyServes 4400 cal/serving

ChineseDinnerStovetopHigh ProteinHigh FiberLow CarbDairy-FreeLow-SodiumPork-Free

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
2 tsp cornstarch (for marinade)
2 tsp soy sauce (for marinade)
2/3 cup raw or roasted cashews
1 red bell pepper, cut into 1-inch pieces
1 zucchini, sliced into half-moons
4 garlic cloves, minced
1 tsp fresh ginger, minced
2 tbsp oyster sauce
2 tbsp soy sauce (for sauce)
2 tsp hoisin sauce
2 tsp toasted sesame oil
2 tbsp vegetable oil
4 green onions, sliced

Instructions

1

In a bowl, toss 1.5 lbs cut into 1-inch cubes boneless, skinless chicken thighs with 2 tsp cornstarch (for marinade) and 2 tsp soy sauce (for marinade). Set aside for 15 minutes.
2

In a small bowl, whisk together 2 tbsp oyster sauce, 2 tbsp soy sauce (for sauce), and 2 tsp hoisin sauce to make the sauce.
3

Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. If using raw 2/3 cup raw or roasted cashews, add them first and toast for 1-2 minutes until golden; remove and set aside. If using roasted cashews, skip this step.
4

Add the marinated chicken to the hot wok in a single layer. Sear for 2 minutes without stirring, then stir fry for another 2 minutes until cooked through to an internal temperature of 165°F (74°C). Transfer to a plate.
5

In the same wok, add 4 minced garlic cloves and 1 tsp minced fresh ginger. Stir fry for 30 seconds until fragrant.
6

Add 1 cut into 1-inch pieces red bell pepper and 1 sliced into half-moons zucchini. Stir fry for 2-3 minutes until tender-crisp.
7

Return the chicken to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute.
8

Remove from heat. Add cashews, 2 tsp toasted sesame oil, and half the 4 sliced green onions. Toss to combine. Serve over steamed rice, garnished with remaining green onions.

Questions

Can I make Cashew Chicken gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce (for marinade), 2 tbsp oyster sauce, 2 tbsp soy sauce (for sauce), 2 tsp hoisin sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Cashew Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cashew Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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