Cashew Chicken

5 from 4 votes

Dinner is done in 15-20 minutes with this Cashew Chicken made with chicken, red peppers, roasted cashews, and an easy homemade sauce.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American, Asian

Keyword: cashew chicken, cashew chicken recipe

Servings: servings

Author: Chelsea Lords

Cost: $8.42

Equipment

Large pan nonstick

Ingredients

Sauce

1 teaspoon cornstarch
1 tablespoon rice vinegar
1/4 cup hoisin sauce
1-1/2 teaspoons Sriracha
2 tablespoons soy sauce
2 tablespoons light brown sugar
2 teaspoons minced ginger see note 1
2 teaspoons garlic paste

Chicken

1 tablespoon + 1 teaspoon toasted sesame oil divided
1-1/4 cups thinly sliced red bell pepper see note 2
3 cups chopped cooked chicken see note 3
1/2 cup halved roasted cashews
4 green onions thinly sliced, optional, for serving
toasted sesame seeds optional, for serving
Cooked rice optional, for serving

US - Metric

Instructions

Make Sauce: In a medium bowl, whisk the cornstarch and vinegar until smooth. Add the remaining sauce ingredients and stir until fully combined. Set aside and stir again right before adding to the pan.
Cut chicken into 1-inch cubes. Thinly slice the bell peppers.
Heat 1 tbsp sesame oil in a large nonstick pan over medium heat. Once hot, add the peppers and sauté for 3 to 5 minutes, stirring occasionally, until crisp-tender.
Add the cubed chicken and cashews to the pan. Pour in the sauce and gently stir. Cook for 1 to 2 minutes until everything is heated through and the sauce is thick, glossy, and lightly coats the chicken.
Remove from heat and drizzle the remaining 1 teaspoon sesame oil over the dish. Serve immediately over cooked rice. Garnish with green onions and a handful of sesame seeds, if desired.

Video

Notes

Note 1: To save time, use refrigerated minced garlic and ginger paste.

Note 2: Use one large bell pepper or about 6 to 7 mini peppers. I use mini red peppers and slice them on a diagonal.

Note 3: Use leftover grilled chicken, store-bought pre-grilled chicken, or rotisserie chicken. Do not shred the chicken. It is best when cut into larger cubes.

Note 4: For a fast rice base, use Ready Rice and simply warm it before serving.

Note 5: Since the chicken is already cooked, avoid overcooking. You only need to warm it through and let the sauce thicken.

Storage: Cool completely, then store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove or in the microwave, stirring occasionally.

Nutrition