Cashew Chicken

The recipe Sunday was cashew chicken — the Chinese-American classic with stir-fried chicken, cashews, peppers, in a soy-ginger sauce. Served over rice.

The recipe is below.

Cashew Chicken

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3/4 cup roasted unsalted cashews
• 3 tablespoons soy sauce, divided
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1/2 cup low-sodium chicken broth
• 2 tablespoons cornstarch, divided
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 red bell pepper, diced
• 3 green onions, sliced (whites and greens separated)
• 2 tablespoons vegetable oil
• 1/4 teaspoon black pepper
• Cooked white rice, for serving

Instructions

1. Marinate the chicken. In a bowl, toss the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and black pepper. Let sit for 10 minutes while you prep the remaining ingredients.
2. Make the sauce. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, hoisin sauce, sesame oil, chicken broth, and remaining 1 tablespoon cornstarch. Set aside.
3. Cook the chicken. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3 minutes, then stir and cook another 2–3 minutes until golden and cooked through. Transfer to a plate.
4. Cook the vegetables. Add the remaining tablespoon of oil to the pan. Add the bell pepper and the white parts of the green onions. Stir-fry for 2 minutes. Add garlic and ginger and cook 30 seconds more, stirring constantly.
5. Combine and sauce. Return the chicken to the pan. Give the sauce a stir and pour it in. Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the chicken.
6. Finish and serve. Remove from heat. Stir in the cashews and the green tops of the green onions. Serve immediately over white rice.

Nutrition (per serving)

Calories: 390 | Protein: 30g | Fat: 22g | Carbs: 17g | Fiber: 2g | Sodium: 710mg