Description
Looking for an easy dinner idea that doesn’t skimp on flavor? This Cashew Chicken is a weeknight wonder that’s quick to cook and incredibly satisfying. It delivers a perfect balance of tender chicken, vibrant vegetables, and crunchy cashews, all drenched in a rich garlic-soy glaze. Whether you’re after quick dinner recipes, healthy takeout alternatives, or just fresh food ideas, this dish ticks all the boxes.
With bold, umami-packed sauce and crisp textures, it’s one of those meals that feels indulgent but comes together in under 30 minutes. Great for busy nights, casual entertaining, or as part of your favorite dinner ideas rotation.
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
1 red bell pepper, chopped
1 cup broccoli florets
3 cloves garlic, minced
1/2 cup unsalted roasted cashews
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup water
1 teaspoon cornstarch mixed with 2 teaspoons water
Optional: green onions and sesame seeds for garnish
Instructions
- Toss chicken pieces in 1 tablespoon cornstarch until coated.
- Heat 1 tablespoon oil in a skillet; cook chicken for 5-7 minutes until browned. Remove and set aside.
- Add remaining oil to the skillet; cook bell pepper and broccoli for 3-4 minutes. Stir in garlic.
- Whisk soy sauce, oyster sauce, hoisin sauce, vinegar, brown sugar, red pepper flakes, and water in a bowl.
- Pour sauce into skillet. Return chicken and stir in cashews.
- Add cornstarch slurry. Stir until sauce thickens and coats evenly.
- Garnish with green onions and sesame seeds if using. Serve hot.