Easy Weeknight Cashew Chicken
This vibrant, one-pan stir-fry features tender chicken, crisp vegetables, roasted cashews, and a glossy, savory-sweet sauce. It's faster than takeout and comes together in just 20 minutes—perfect for busy weeknights.
Equipment
- large skillet or wok
- Small bowl for sauce
- Large bowl for chicken
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 1/2 lbs (680 g) boneless, skinless chicken breasts, cubed
- 1 tbsp (15 ml) cornstarch, divided
- 1 tbsp (15 ml) sesame oil
- 1 large red bell pepper, cut into 1-inch pieces
- 1 cup (150 g) yellow onion, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tbsp (10 g) fresh ginger, grated or minced
- 1 cup (120 g) whole roasted cashews
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/4 cup (60 ml) low-sodium soy sauce or tamari
- 2 tbsp (40 g) hoisin sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (20 g) honey or brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
Instructions
- Whisk together chicken broth, soy sauce, hoisin, rice vinegar, honey, sesame oil, and 1 tsp cornstarch. Toss chicken with remaining 1 tbsp cornstarch.
- Heat sesame oil in skillet over medium-high. Cook chicken 3–5 minutes until golden and cooked through. Remove and set aside.
- Sauté bell pepper and onion 3–4 minutes until crisp-tender.
- Add garlic and ginger, cook 30 seconds. Stir sauce and pour into skillet, cooking until thick and glossy.
- Return chicken to skillet, add cashews, and toss until coated.
- Serve hot over rice or cauliflower rice.
Notes
Prep all your ingredients before you start cooking—the process moves quickly! Stir cashews in at the end to keep them crunchy. Leftovers store well but cashews may soften slightly.
Nutrition
Calories: 510kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 930mgPotassium: 820mgFiber: 3gSugar: 11gVitamin A: 850IUVitamin C: 60mgCalcium: 60mgIron: 3.5mg
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