Easy Cashew Chicken Recipe (Better Than Takeout)
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Are you tired of spending money on takeout? You can make tasty cashew chicken at home in just 30 minutes. This easy recipe uses simple ingredients you might already have in your kitchen. You’ll get juicy chicken pieces, crunchy cashews, and a savory sauce that’s better than restaurant versions.
The secret is in the sauce. It’s a mix of hoisin sauce, soy sauce, and other flavors that coat the chicken perfectly. You’ll love how the cashews add a nice crunch to every bite. Serve it over rice or noodles for a full meal that’s sure to please everyone at your table.
Exact Ingredients List
Here’s what you’ll need to make this yummy cashew chicken:
For the chicken:
- 2 boneless, skinless chicken breasts (6-8 oz each)
- Salt and pepper to taste
- 3 tablespoons cornstarch
For the sauce:
- 3 tablespoons hoisin sauce
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
For cooking:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup unsalted roasted cashews
For serving:
- Cooked rice or noodles
- 2 green onions, thinly sliced
With these simple ingredients, you’ll have a tasty meal in no time! The mix of sauces gives the dish a rich flavor, while the cashews add a nice crunch.
Remember to adjust the salt and pepper to your liking. You can also add more cashews if you’re a big fan of nuts.
Instructions
Cut the chicken into bite-sized pieces. Season with salt and pepper. Toss in cornstarch until coated. Set aside.
Mix the sauce ingredients in a bowl: hoisin sauce, chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. Season with salt and pepper. Set aside.
Heat vegetable oil in a large pan over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.
Add chicken to the pan. Cook for 2-3 minutes until light brown. Lower heat to medium. Pour in the sauce, stirring to coat the chicken. Simmer for 5 minutes until sauce thickens.
Toss in the cashews. Cook for 2 more minutes.
Serve your cashew chicken over rice or noodles. Sprinkle sliced green onions on top. Enjoy your homemade meal that’s better than takeout!
Possible Substitutes List
You can easily swap some ingredients in this cashew chicken recipe. Here are some tasty options:
Protein:
- Tofu (for a vegetarian version)
- Shrimp
- Pork
Nuts:
- Peanuts
- Almonds
- Macadamia nuts
Sauce ingredients:
- Oyster sauce instead of hoisin sauce
- Apple cider vinegar instead of rice vinegar
- Honey instead of brown sugar
Vegetables:
- Bell peppers
- Broccoli
- Carrots
- Water chestnuts
You can also use olive oil instead of vegetable oil. For a gluten-free version, use tamari instead of soy sauce and arrowroot powder instead of cornstarch.
If you don’t have sesame oil, you can skip it or use a bit of tahini paste. No green onions? Try cilantro or chives for garnish.
Remember, these swaps might change the taste a bit, but they’ll still give you a yummy meal!
How To Make It Diabetes-Friendly
You can easily adapt this cashew chicken recipe to be more diabetes-friendly. Start by using less cornstarch – try 1 tablespoon instead of 3. This will lower the carb count.
For the sauce, cut the brown sugar in half or use a sugar substitute. Pick low-sodium soy sauce and chicken broth to reduce salt intake.
Boost the veggie content by adding bell peppers, broccoli, or snow peas. These add fiber and nutrients without many carbs.
Instead of serving over rice or noodles, try cauliflower rice. It’s a great low-carb swap that still soaks up the yummy sauce.
Watch your portion size. Stick to about 1 cup of the chicken mixture per serving. Fill the rest of your plate with non-starchy veggies.
These simple tweaks can make a big difference:
- Less cornstarch
- Less sugar
- More veggies
- Cauliflower rice instead of regular rice
- Smaller portions
Remember to check your blood sugar before and after eating to see how this meal affects you. Everyone’s body responds differently to foods.
Tips, Tricks & Storing
To make your cashew chicken even better, cut the chicken into equal-sized pieces. This helps it cook evenly. Pat the chicken dry before coating it in cornstarch for a crispier texture.
For extra flavor, toast the cashews in a dry pan before adding them to the dish. This brings out their nutty taste. You can also add veggies like bell peppers or snap peas for more color and crunch.
If you like it spicy, add a pinch of red pepper flakes or a dash of sriracha to the sauce. For a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and stir it in at the end.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water if needed. The flavors often get better the next day!
For meal prep, make extra sauce and store it separately. This way, you can quickly stir-fry some chicken and cashews for a fast weeknight dinner.
