Cashew Chicken
This dish features tender chicken morsels, roasted cashews, and vibrant vegetables tossed together in a sumptuous sauce, making it the perfect blend of simplicity and gourmet flavor.
Ingredients
Main ingredients
- 1 lb chicken breast, diced Can be substituted with tofu or tempeh for a vegetarian version.
- 1 cup cashews Omit for nut-free version and consider sunflower seeds as a substitute.
- 2 cups broccoli florets Fresh is preferred for better texture.
- 1 medium bell pepper, sliced Any color bell pepper can be used.
- 3 cloves garlic, minced Adjust to taste.
- 2 tablespoons soy sauce Use coconut aminos for a soy-free version.
- 1 tablespoon oyster sauce Can replace with mushroom sauce for a vegetarian version.
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil For stir-frying.
- to taste pinch salt and pepper Adjust according to personal preference.
Instructions
Preparation
- Start by gathering all your ingredients. Chop the chicken into bite-sized pieces, mince the garlic, and slice the bell pepper. Ensure your broccoli is washed and cut into florets.
- In a large skillet or wok, heat the vegetable oil over medium heat.
Cooking
- Add the diced chicken and cook it for about 5-7 minutes or until it’s golden brown on all sides.
- Once your chicken is browned, toss in the minced garlic and stir it for about 1 minute.
- Next, throw in the broccoli florets and sliced bell pepper and stir-fry for about 3-4 minutes.
- In a separate bowl, combine the soy sauce, oyster sauce, and cornstarch, and whisk until there are no lumps.
- Pour the sauce over your cooked chicken and vegetables, mixing well to coat everything evenly.
- Add the cashews to the skillet and stir until they are totally coated with the sauce.
Finishing and Serving
- Season with salt and pepper to taste. Serve your Cashew Chicken hot over a bed of rice or noodles.
Notes
This dish is great for meal prep, and the flavors hold well in the refrigerator. Consider adding sliced green onions or sesame seeds for garnish before serving.