Cashew Asian Chicken (25 Minutes)

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When you’re craving takeout but also want something homemade, try this tasty cashew Asian chicken dish. Featuring stir-fried chicken, vegetables, and cashews in a rich and delicious sauce, it’s the perfect meal for a quick weeknight dinner or a weekend lunch. With its satisfying combination of protein, vegetables, and healthy fats, this dish is sure to please everyone at the table.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, seeded and sliced
  • 1 cup snow peas
  • 1/2 cup unsalted cashews
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • Salt and pepper, to taste
  • Green onions, sliced (optional)

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
  2. Add the red bell pepper, snow peas, garlic, and cashews to the skillet. Cook, stirring frequently, until the vegetables are tender-crisp, about 3-5 minutes.
  3. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, and cornstarch until smooth.
  4. Pour the sauce into the skillet and stir to coat the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and the chicken and vegetables are coated, about 1-2 minutes.
  5. Garnish with sliced green onions, if desired, and serve immediately over rice or noodles.

Notes

To make this dish even more flavorful, try marinating the chicken in soy sauce and rice vinegar for at least an hour before cooking. You can also experiment with adding different vegetables to the dish, such as sliced mushrooms, bok choy, or snap peas. For a spicier version, add a dash of chili oil or red pepper flakes. Make sure to use unsalted cashews to keep the sodium level in check (I also use low-sodium soy sauce and hoisin sauce). Finally, remember to serve this dish hot and fresh, and enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 calories
  • Sugar: 9g
  • Sodium: 660mg
  • Fat: 14g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 31g
  • Cholesterol: 70mg

Pair this with...

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Ginger Limeade

Start by peeling a fresh ginger root, roughly about a 2-inch piece, and slice it into thin discs. In a saucepan, simmer these ginger slices with water and sugar, allowing the mixture to become a spicy simple syrup as the ginger infuses its heat. While this brews, roll and juice fresh limes until you have about a cup of vibrant lime juice. Once your ginger-infused syrup is ready and slightly cooled, combine it with the lime juice in a pitcher. Add 4-5 cups of cold water, mixing well and adjusting to your preferred balance of sweet, spicy, and sour. For a finishing touch and a pop of color, consider adding lime slices or even a sprig of fresh mint.

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