Are you looking for a quick and tasty meal? This cashew chicken recipe is not only simple to make but also packed with flavor. The combination of juicy chicken, crunchy cashews, and colorful vegetables makes it a delightful dish that will please everyone at the table. Serve it over rice or noodles for a complete meal that’s perfect for any night of the week.
Ingredients
– 1 pound chicken breast, cubed
– 1 cup cashews, toasted
– 2 bell peppers, sliced (red and green)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon ginger, minced
– 3 tablespoons soy sauce
– 2 tablespoons oyster sauce
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 350 calories, 25g protein, 20g fat, 15g carbohydrates, and 2g fiber.
Step-by-Step Cooking Process
1. Prepare all ingredients by cutting the chicken and vegetables.
2. In a bowl, mix soy sauce, oyster sauce, and cornstarch.
3. Heat vegetable oil in a large pan over medium heat.
4. Add cubed chicken to the pan and season with salt and pepper.
5. Sauté the chicken until browned and cooked through, about 7-10 minutes.
6. Remove chicken from the pan and set aside.
7. In the same pan, add onions, bell peppers, garlic, and ginger.
8. Stir-fry the vegetables until they are tender, about 5 minutes.
9. Return the chicken to the pan and pour the sauce mixture over it.
10. Add toasted cashews and cook for an additional 2-3 minutes, stirring to coat everything in the sauce.
Alternative Ingredients
You can substitute chicken with tofu for a vegetarian option. Additionally, feel free to use any vegetables you have on hand, such as broccoli or snap peas, to enhance the dish.
Serving and Pairings
Cashew chicken pairs beautifully with steamed jasmine rice or noodles. It can also be served alongside a fresh garden salad for a complete meal.
Storage and Reheating
Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through. It can be frozen for up to a month; thaw in the refrigerator before reheating.
Cooking Mistakes
– Avoid overcrowding the pan when cooking chicken.
– Don’t skip toasting the cashews for extra flavor.
– Use fresh vegetables for the best taste.
– Ensure the chicken is cooked thoroughly to avoid being rubbery.
– Adjust soy sauce according to your salt preference.
Helpful Tips
– Marinate chicken for 30 minutes for enhanced flavor.
– Use low-sodium soy sauce for a healthier option.
– Add a splash of sesame oil for a nutty flavor.
– Use a wok for better heat distribution if available.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking for even results and to ensure proper cooking times.
Is cashew chicken spicy?
This recipe is not inherently spicy, but you can add red pepper flakes or chili sauce if you prefer a heat kick.
Can I make this dish ahead of time?
Yes, you can prepare the ingredients in advance and store them separately in the fridge. Cook the dish just before serving for the best texture.
What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can use hoisin sauce or a mixture of soy sauce and sugar for a similar flavor profile.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure the other ingredients are certified gluten-free.
Conclusion
This cashew chicken recipe is a delectable choice for a quick weeknight dinner, offering a delightful blend of textures and flavors. With its easy preparation and the ability to customize ingredients, it’s sure to become a family favorite. Enjoy your meal!
Cashew Chicken Recipe
Ingredients
- 1 pound chicken breast cubed
- 1 cup cashews toasted
- 2 bell peppers sliced (red and green)
- 1 onion sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting the chicken and vegetables.
- In a bowl, mix soy sauce, oyster sauce, and cornstarch.
- Heat vegetable oil in a large pan over medium heat.
- Add cubed chicken to the pan and season with salt and pepper.
- Sauté the chicken until browned and cooked through, about 7-10 minutes.
- Remove chicken from the pan and set aside.
- In the same pan, add onions, bell peppers, garlic, and ginger.
- Stir-fry the vegetables until they are tender, about 5 minutes.
- Return the chicken to the pan and pour the sauce mixture over it.
- Add toasted cashews and cook for an additional 2-3 minutes, stirring to coat everything in the sauce.