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Crunchy cashews meet soft, juicy chicken smothered in a bold, savory sauce in this stir-fry that might honestly beat your favorite takeout place. The crispy bits next to that tasty sauce are just right for busy nights when you want a great meal fast.
I’ve whipped this up so many times that it’s my secret to easy gatherings. My kids argue over the last cashew, so I always stash a few extras for sprinkling on top.
Flavorful Key Ingredients Guide
- Sesame oil: Always grab toasted for the deep flavor you want
- Bell peppers: Pick different colors for more fun and vitamin boost
- Hoisin sauce: That’s what gives the dish its classic takeout feel
- Chicken breast: Look for pieces that aren’t streaky or floppy for the juiciest bites
- Cashews: Buy raw, unseasoned ones and toast them yourself for max crunch and taste
- Soy sauce: Naturally brewed has the best depth and saltiness
Easy Step-by-Step Directions
Start With Toasting Cashews
Let your cashews toast in a clean, dry pan on medium
Stir them the whole time for about 3-5 minutes, watching for a golden brown
Right as they turn color, pull them out fast so they don’t burn
Set aside to cool and get your other stuff ready
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Cut Up the Chicken
With a sharp knife, slice chicken into 1-inch strips going across the grain
Blot each piece with paper towels—they’ll brown up better this way
Sprinkle a bit of salt and pepper over everything
Mix Up the Sauce
Stir together hoisin, rice vinegar, and soy sauce with a whisk ‘til you see no streaks
Toss in cornstarch, keep mixing until it’s totally smooth
Let the bowl rest for a couple minutes so the cornstarch blends in well
Next, Get Cooking
Crank the heat on your wok or skillet so it’s super hot
Pour in sesame oil and tip it around so it coats everything
Sear the chicken in a couple batches instead of crowding it
Take the cooked pieces out and put them aside
Bringing it All Together
Toss your veggies into the hot pan
Stir them just until they’re still snappy
Add chicken back in
Pour in your sauce and stir everything while it thickens
Stir in those toasted cashews at the end
My grandma swore by toasting every nut, every time. She used to say it made a meal unforgettable, and now I just can’t skip that little trick either.
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Leftovers and Warm-Up
It’ll stay tasty in a sealed container for three days. Even if the cashews soften a bit, you can toss on some fresh ones when reheating. Warm up in a pan with a splash of water to make the sauce smooth again.
Ways to Serve
Spoon this over jasmine or brown rice to round out your meal. Want fewer carbs? Try cauliflower rice. With a sauce this tasty, you’ll want something to soak it up!
Options and Swaps
Use tofu or shrimp if you’re not into chicken, or mix up the veggies each season. Make it as hot as you like by tossing in some chili paste. The sauce works with anything.
Chef’s Real-World Tricks
For super easy slicing, let chicken firm up in the freezer for 15 minutes first
Add dense veggies first, then the soft ones later
If your pan stops sizzling, give it a second to get hot again before tossing in ingredients
After years of stirring this up, I’ve found that a blazing-hot pan changes everything. That bit of smoky flavor—wok hei—is why restaurant stir-fries are so special. Cooking this is more than making dinner at home. It’s a little ticket to big, takeout-level flavor.
Recipe FAQs
- → Is it possible to prepare this ahead of time?
- You can chop the ingredients a day earlier. Keep cooked leftovers in the fridge for up to three days.
- → What sides go well with cashew chicken?
- It pairs perfectly with white rice, noodles, or even cauliflower rice if you'd like to keep it low-carb.
- → Can I swap out the vegetables?
- Absolutely! Broccoli, carrots, snap peas, or water chestnuts are great alternatives.
- → Does this dish pack heat?
- Not at all! However, feel free to add chili flakes or a splash of sriracha for an extra kick.
- → Do I need toasted cashews, or will raw ones work?
- Toasting cashews adds better flavor, but raw cashews can be used if that's what you have.