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Spicy Cashew Chicken Recipe

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This Spicy Cashew Chicken is a delicious, quick, and budget-friendly stir-fry meal inspired by takeout flavors. Ready in under 30 minutes, it combines tender chicken tenders with vibrant vegetables and a tangy cashew sauce, making it a perfect weeknight dinner.

Ingredients

Chicken and Vegetables

  • 1.5 lbs. chicken tenders, cubed
  • 1 red bell pepper, cubed
  • 1 green bell pepper, cubed
  • 4 garlic cloves, sliced
  • 1 large zucchini, sliced
  • 1/2 cup roasted cashews
  • 3 tbsps. olive oil, divided between chicken and veggies
  • Sliced scallions or green onions, optional

Cashew Sauce

  • 1/2 cup reduced sodium chicken broth
  • 3 tbsps. reduced sodium soy sauce
  • 1 tbsp. vinegar
  • 1 tbsp. freshly grated ginger
  • 1 tsp. black pepper
  • 1/2 tsp. salt
  • 1 tbsp. corn starch
  • 1.5 tbsps. brown sugar
  • 1 tsp. pepper flakes

Instructions

  1. Prepare the skillet and veggies: Heat 1.5 tablespoons of olive oil over high heat in a large skillet or frying pan. Add the red bell pepper, green bell pepper, garlic slices, and zucchini. Stir-fry the vegetables until they are tender but still crisp, about 4-5 minutes. Remove the cooked veggies from the skillet and set aside in a bowl.
  2. Toast the cashews: Using the same skillet, add the roasted cashews and toss them over medium-high heat just until they become lightly toasted and aromatic, approximately 1-2 minutes. Remove and combine them with the cooked vegetables.
  3. Cook the chicken: Add the remaining 1.5 tablespoons of olive oil to the skillet and increase the heat to high. Add the cubed chicken tenders and sauté them, stirring frequently, until browned on all sides and fully cooked through, roughly 6-8 minutes.
  4. Add the cashew sauce: Mix together all the cashew sauce ingredients—chicken broth, soy sauce, vinegar, grated ginger, black pepper, salt, corn starch, brown sugar, and pepper flakes—in a bowl. Pour this sauce into the skillet with the cooked chicken and cook together for 1 minute to thicken the sauce slightly.
  5. Combine and simmer: Return the cooked vegetables and toasted cashews to the skillet, stirring well to coat everything evenly with the sauce. Cover the skillet and allow it to simmer together for 2-3 minutes so the flavors meld and the dish heats through.
  6. Finish and serve: If desired, sprinkle sliced scallions or green onions over the top. Give the mixture a final toss and remove from heat. Serve the Spicy Cashew Chicken hot, ideally over rice or noodles.

Notes

  • Use reduced sodium soy sauce and chicken broth to control salt content.
  • Adjust the pepper flakes to your preferred spice level.
  • You can substitute chicken tenders with boneless skinless chicken breasts or thighs if preferred.
  • For a vegetarian version, replace chicken with tofu and use vegetable broth instead of chicken broth.
  • To save time, prep all vegetables before starting to cook.
  • Serve with steamed rice or noodles for a complete meal.

Find it online: https://recipeplenty.com/spicy-cashew-chicken-recipe/