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Chicken stir fry with cashew nuts.

Chicken with Cashew Nuts

Make this easy and delicious Chicken with Cashews recipe with tender chicken, crispy cashews, and a flavorful soy-hoisin sauce. Perfect for a quick weeknight dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating the Chicken 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 5 servings
Calories 387 kcal

Video

Ingredients
  

For Chicken Marinade

  • 2 tablespoons soy sauce
  • 1 ½ teaspoons cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon paprika
  • 3 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 1 pound chicken breast or tenders, cut into 1-inch pieces

For Soy Hoisin Sauce

  • 6 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons hoisin sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated or brown sugar, optional, not in ingredient pic

For Stir Fry

  • 2 tablespoons olive oil, or sesame oil
  • 2 teaspoons garlic, minced
  • 1- inch fresh ginger, minced
  • 5 scallions, sliced
  • 1 cup cashews, halved, roasted and unsalted (or toast unsalted cashews in the oven until golden)

Instructions
 

  • Marinate the chicken: In a bowl, mix the chicken pieces with soy sauce, cornstarch, salt, paprika, water, and sesame oil. Stir until well coated, then cover and refrigerate for at least 30 minutes.
    2 tablespoons soy sauce, ¼ teaspoon salt, ½ teaspoon paprika, 3 tablespoons water, 1 tablespoon toasted sesame oil, 1 pound chicken breast or tenders, 1 ½ teaspoons cornstarch
  • Prepare the sauce: In a separate bowl, whisk together water, soy sauce, vinegar, cornstarch, hoisin sauce, sesame oil, and sugar (if using). Set aside.
    6 tablespoons water, 2 tablespoons soy sauce, 1 tablespoon vinegar, 2 tablespoons hoisin sauce, 1 tablespoon toasted sesame oil, 1 teaspoon granulated or brown sugar, 1 tablespoon cornstarch
  • Cook the chicken: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the marinated chicken (drain any excess liquid) and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
    2 tablespoons olive oil
  • Sauté aromatics: In the same skillet, heat the remaining tablespoon of oil. Add the minced garlic, ginger, and white parts of the scallions. Cook for 30-45 seconds until fragrant, stirring constantly.
    2 tablespoons olive oil, 2 teaspoons garlic, 1- inch fresh ginger, 5 scallions
  • Combine everything: Return the chicken to the skillet, then pour in the sauce. Stir well and lower the heat. Simmer for 2-3 minutes, letting the sauce thicken and coat the chicken.
  • Add cashews: Stir in the roasted cashews and cook for 1 more minute to warm them through.
    1 cup cashews
  • Serve: Serve hot over rice or noodles, garnished with the reserved green scallion tops. Enjoy!

Notes

To Store: Keep leftovers in an airtight container in the fridge for up to 4-5 days. If serving with rice or noodles, store them separately to keep their texture fresh.
To Freeze: Freezing is not recommended as the vegetables may lose their crispness and become mushy when thawed.
To Reheat: Reheat in the microwave in 30-second intervals, stirring in between, for a quick option. Alternatively, warm it up in a skillet over medium heat to preserve the stir-fry’s texture.
To Make Ahead: Prep the chicken marinade and whisk together the sauce up to 24 hours in advance. Store them separately in the fridge until ready to cook. You can also chop the vegetables ahead of time to make cooking even faster!

Nutrition

Calories: 387kcalCarbohydrates: 16gProtein: 26gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 58mgSodium: 1137mgPotassium: 593mgFiber: 2gSugar: 5gVitamin A: 246IUVitamin C: 4mgCalcium: 32mgIron: 3mg
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