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A skillet of Easy Cashew Chicken with bell peppers and roasted cashews served over white rice.
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Easy Cashew Chicken

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 tablespoon cornstarc h
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup roasted unsalted cashews
  • 1 large bell pepper, diced
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger, grated
  • 3 green onions , sliced
  • 1/4 cup chicken broth
  • 1 tablespoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarc h

Instructions

  • In a medium bowl, combine the chicken with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Marinate for 15 minutes.
  • In a separate small bowl, whisk together the chicken broth, remaining 2 tablespoons soy sauce, hoisin sauce, sesame oil, sugar, and 1 teaspoon cornstarch to create the sauce.
  • Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the cashews and toast for 1-2 minutes until golden brown, then remove and set aside.
  • Add the remaining oil to the wok. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir-fry until fully cooked through, about 3-4 more minutes.
  • Add the bell pepper, garlic, and ginger to the wok. Stir-fry for 2 minutes until the pepper is tender-crisp.
  • Pour the sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and glazes the chicken.
  • Stir in the toasted cashews and green onions. Remove from heat and serve immediately.