If you’re looking for a quick and delicious weeknight dinner, here’s a great Cashew Chicken recipe to try out. This dish combines tender chicken pieces with crunchy cashews, vibrant vegetables, and a savory sauce, making it a perfect meal that’s both healthy and satisfying. Follow this simple recipe to create a flavorful stir fry that will become a family favorite.
Preparation time – 30 minutes
Cook time – 40 minutes
Serves – 4
Ingredients
For the Chicken Marination:
- 500g boneless chicken thighs, cut into cubes or slices
- 1/2 tsp salt
- 1 tsp black pepper powder
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
For the Sauce Mix:
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp chili sauce
- 2 tbsp cornflour
For the Final Recipe:
- 3 tbsp oil
- 1 cup cashews
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1/2 cup chopped spring onion bulbs
- 3 cups blanched broccoli florets
- 1 yellow or red bell pepper, cut into equal-sized cubes
- Salt, to taste
- 1/2 tsp black pepper powder
- Chopped spring onion greens for garnish
- Sesame seeds for garnish
Directions
- Marinate the Chicken: Wash the chicken thoroughly and pat dry with a kitchen towel. Transfer the chicken to a bowl. Marinate with salt, black pepper powder, oyster sauce, and dark soy sauce. Mix well and let it sit for 30 minutes.
- Prepare the Sauce Mix:In a small bowl, combine 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp chilli sauce, and 2 tbsp cornflour. Set aside.
- Blanch the Broccoli: Boil water in a pot. Add the broccoli florets and let them boil for exactly two minutes. Remove immediately and set aside for later use.
- Cook the Cashews: Heat 3 tbsp oil in a wok over medium heat. Add the cashews and roast until they turn golden brown and crunchy. Remove the cashews from the wok and set aside.
- Cook the Chicken:In the same wok, add the marinated chicken and fry until the chicken is soft and cooked through, absorbing all the marinade. Remove the chicken and set aside.
- Stir Fry the Vegetables: Heat a bit more oil in the wok if necessary. Add the finely chopped garlic and ginger, sauté until fragrant. Add the chopped spring onion bulbs, blanched broccoli, and bell pepper. Sauté for about 2 minutes.
- Combine Everything: Return the cooked chicken to the wok with the vegetables. Pour in the prepared sauce mix, stirring well to coat all the ingredients. Cook for another 10 minutes over medium to low flame until the chicken is completely cooked and the sauce has thickened.
- Finish the Dish: Add the roasted cashews and chopped spring onion greens. Season with salt and black pepper powder. Gently mix everything together and turn off the heat.
- Garnish and Serve: Garnish with additional spring onion greens and sesame seeds. Serve hot with plain rice, fried rice, or noodles.
Enjoy your homemade Cashew Chicken Stir Fry!
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