Looking for a takeout option that’s a bit friendlier on the wallet and a bit healthier? This Cashew Chicken has it all. So much flavor and it is super simple to make. The flavor is light – a little salty and a little sweet. The crunch from the cashews add a wonderful texture as well. But the best part is this dish comes together in just one pan! You can throw this together for an easy weeknight meal or prep it ahead for the week. I love serving this with rice and roasted broccoli, but you could easily swap the sides for your favorites. This would also make a great addition to dry ramen!
- 1.5lb Chicken Breasts, Cut into ~1inch pieces
- 1/3 Cup Cornstarch
- 2 Red Bell Peppers, Diced
- 1/4 Cup Soy Sauce
- 1/2 Cup Chicken Broth
- 5 Garlic Cloves, Minced
- 1 Tbsp Minced Ginger
- 1 Tbsp Brown Sugar
- 1 Tbsp Hoisin
- 1 Tbsp Sriracha
- 1 Tsp Sesame Oil
- 1 Cup Whole Cashews, Unsalted
- Optional For Serving: Rice, Broccoli, Sesame Seeds, Green Onions
- Serves: 2-3. Total Time: 45 Minutes
To Make:
- In a large bowl, mix together the soy sauce, chicken broth, brown sugar, hoisin and sriracha. Whisk together and set aside.
- In a separate large bowl (or plastic bag) add the chicken and the cornstarch and stir (or shake if using a plastic bag) until the chicken is evenly coated with the cornstarch.
- Next, heat a large pan over medium heat and add in the sesame oil. Once hot, add in the chicken and cook for 5-7 minutes, or until the chicken is browned (don’t stir too much or the chicken won’t get that golden brown outside).
- Once the chicken is browned, remove the chicken and transfer to a plate and set aside (at this point, the chicken does not need to be fully cooked through, you will finish cooking it in the sauce).
- With the pan still hot, add in the red bell peppers and cook for 5 minutes until the bell peppers start to sweat.
- Add in the minced garlic and ginger and stir for 1-2 minutes until fragrant, but be careful not to burn.
- Next, add in the sauce you made earlier (soy sauce and chicken broth) and bring to a boil, stirring frequently. When the sauce is boiling, add the chicken back in and continue cooking for 10-12 minutes until the chicken is cooked through and the sauce thickens (you’ll want to stir frequently to prevent sticking).
- Reduce the heat to low and add in the cashews. Stir together and cook for another 5 minutes so the cashews can incorporate fully.
- Turn off the heat and remove the pan from the stove. Divide the chicken between 2-3 dishes and top with sesame seeds and green onions. Serve alongside rice and your favorite vegetable!
Aly Eats Food 
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