Cashew Chicken

$- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup unsalted cashews - 1 bell pepper (red, yellow, or green), sliced - 1 cup broccoli florets - 2 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 3 tablespoons soy sauce (low sodium recommended) - 1 tablespoon hoisin sauce - 1 tablespoon cornstarch - 3 tablespoons vegetable oil - Salt and pepper to taste The main ingredients create a tasty and colorful dish. The chicken is juicy and tender. Cashews add crunch and flavor. Bell peppers give a sweet touch. Broccoli adds color and nutrition. Garlic and ginger bring warmth and depth. Soy and hoisin sauces add savory richness. Cornstarch makes the chicken crispy. - Sesame seeds for garnish (optional) - Extra chopped green onions Garnishes make the dish look beautiful. Sesame seeds add a nutty flavor. Green onions give a fresh touch. Use them for a pop of color. - Steamed jasmine rice - Quinoa Pair Cashew Chicken with rice or quinoa. They soak up the tasty sauce. Both are easy to make and fill you up. Enjoy this quick and flavorful meal with your favorite sides. Start by cutting your chicken breasts into bite-sized pieces. Use about 1 pound. Next, grab a small bowl. In this bowl, mix the chicken pieces with 1 tablespoon of cornstarch, salt, and pepper. This helps to make the chicken crispy when it cooks. Set it aside for a moment. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil. Once hot, add the chicken pieces. Cook them for about 5 to 7 minutes. Watch for the chicken to turn golden brown and be cooked all the way through. After that, carefully remove the chicken from the skillet and set it aside on a plate. In the same skillet, pour in another tablespoon of vegetable oil. Now, add the minced garlic and ginger. Stir these for about 30 seconds to get the flavors out. Next, toss in your sliced bell pepper. Cook for about 2 minutes until it starts to soften. Then, add 1 cup of broccoli florets. Stir-fry for another 3 to 4 minutes. The broccoli should turn bright green and be just tender. Return the cooked chicken to the skillet. Pour in 3 tablespoons of soy sauce and 1 tablespoon of hoisin sauce. Stir everything together well. Let it cook for an extra 2 minutes to heat through. Finally, add in the 1 cup of cashews and the chopped green onions. Mix well and cook for another minute to toast the cashews lightly. Now, your dish is ready to serve! To get crispy chicken, start with cornstarch. Mix it with salt and pepper. Coat each piece of chicken well. The cornstarch creates a nice crunch. Use high heat when cooking. This helps brown the chicken quickly. Avoid overcrowding the pan; cook in batches if needed. For more flavor, add ginger and garlic early. Sauté them until fragrant. You can also try adding a splash of rice vinegar. This adds a nice zing. If you like a bit of heat, add red pepper flakes. They bring warmth without overpowering the dish. Timing is key for great texture. Cook the chicken until golden brown, about 5-7 minutes. Stir-fry the veggies until they are bright and tender. This ensures they stay crisp. Add the sauces after the chicken and veggies are done cooking. This helps keep the dish vibrant and fresh. {{image_2}} You can easily make cashew chicken vegetarian or vegan. Replace the chicken with tofu. Firm tofu works best. Cut it into bite-sized cubes. Press the tofu to remove water for better texture. Use the same cornstarch mix for a crispy layer. Cook the tofu just like you would the chicken. Add all the other ingredients as usual. This keeps the great taste while making it plant-based. If you want to switch up your protein, try shrimp or tempeh. Shrimp cooks fast and adds a nice seafood flavor. Simply sauté it for a few minutes until pink. Tempeh is another great option. Slice it thin and pan-fry until golden. Both options still work well with the soy and hoisin sauces. You can mix and match your veggies for variety. Snow peas add a nice crunch. Carrots bring a sweet flavor. You can also use snap peas or bok choy. Don't be afraid to try different bell peppers too. Each will change the taste slightly, keeping the dish fresh and exciting. Always remember to stir-fry until veggies are bright and tender. This keeps them colorful and tasty. After you finish your meal, let the cashew chicken cool down. Place it in an airtight container. It will stay fresh in the fridge for up to three days. Make sure to eat it within this time for the best taste. You can freeze cashew chicken if you want it to last longer. Use a freezer-safe container or a heavy-duty freezer bag. It will keep well for up to three months. When freezing, leave some space in the container. This allows room for the food to expand. To reheat, take the chicken from the fridge or freezer. If frozen, let it thaw in the fridge overnight. For reheating, use a skillet over medium heat. Add a splash of water or soy sauce to keep it moist. Cook until it is heated through, about 5-7 minutes. You can also use a microwave. Heat in short bursts, stirring often, until hot. Enjoy your tasty dish again! You can serve Cashew Chicken with steamed jasmine rice or quinoa. Both are great options. You may also try a fresh side salad or stir-fried veggies. These will balance the flavors and add color to your meal. To spice up your Cashew Chicken, add red pepper flakes. Start with a small amount. You can also use fresh chili peppers. Sliced jalapeños or Thai bird chilies work well too. Adjust the heat to your taste and enjoy the kick! Yes, you can use other nuts if you prefer. Almonds and peanuts are good choices. Each nut brings a different flavor and texture. Make sure to toast them lightly to enhance their taste. Cashew Chicken can be gluten-free if you use gluten-free soy sauce. Check the labels to ensure there are no gluten ingredients. This dish is easy to adapt for gluten-free diets, making it a safe option for many. This blog covered all the key steps for making Cashew Chicken. We explored the main ingredients, step-by-step cooking methods, and helpful tips. I shared variations for different diets and offered storage advice for leftovers. In short, preparing this dish is fun and versatile. You can customize it to your taste. Now you’re ready to enjoy a tasty meal that can please everyone at the table!$

Indulge in the flavors of Crunchy Cashew Chicken Delight! This quick and simple recipe features tender chicken, crunchy cashews, and vibrant veggies, all tossed in a savory sauce. Perfect for busy weeknights, it takes just 25 minutes to prepare and serves 4. Impress your family with this delicious dish that combines comfort with a touch of crunch. Click through to discover the full recipe and elevate your dinner game tonight!

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Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup unsalted cashews

1 bell pepper (red, yellow, or green), sliced

1 cup broccoli florets

2 green onions, chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

3 tablespoons soy sauce (low sodium recommended)

1 tablespoon hoisin sauce

1 tablespoon cornstarch

3 tablespoons vegetable oil

Salt and pepper to taste

Sesame seeds for garnish (optional)

Instructions

In a small bowl, mix the chicken pieces with cornstarch, salt, and pepper. This will help create a crispy coating as the chicken cooks.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add another tablespoon of oil. Stir-fry the minced garlic, ginger, and sliced bell pepper for about 2 minutes until they begin to soften.

Add the broccoli florets to the skillet and continue stir-frying for another 3-4 minutes until the broccoli is bright green and just tender.

Return the cooked chicken to the skillet along with the soy sauce and hoisin sauce. Stir everything together and allow it to cook for an additional 2 minutes to heat through and combine the flavors.

Finally, toss in the cashews and chopped green onions. Mix well and cook for another minute, letting the heat slightly toast the cashews.

Remove from heat and transfer the dish to a serving platter.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve the dish on a large white platter, garnish with sesame seeds and additional green onions. Pair it with steamed jasmine rice or quinoa for a complete meal. Enjoy!