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Cashew Chicken with Ginger, Chili Paste, and Vegetables Recipe

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4.3 from 3 reviews

This vibrant Cashew Chicken recipe features tender, cornstarch-coated chicken pieces stir-fried to golden perfection with crisp broccoli and sweet red bell peppers. Tossed in a flavorful homemade sauce made from hoisin, soy, ketchup, brown sugar, and aromatic ginger, it's finished with crunchy roasted cashews for an irresistible texture. Ready in just 30 minutes, this dish offers a delicious, easy-to-make option perfect for weeknight dinners, combining sweet, spicy, and savory notes in every bite.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 1½ lbs. boneless skinless chicken breasts or chicken thighs, cut into bite size pieces
  • ⅓ cup cornstarch

Sauce

  • 2 tablespoons Hoisin sauce
  • 2 tablespoons ketchup
  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons grated ginger
  • 2 tablespoons ground fresh chili paste (Sambal Oelek)

Vegetables and Nuts

  • 1 red bell pepper, diced
  • 2 cups chopped broccoli crowns
  • ¾ cup roasted unsalted cashews

Cooking Oil

  • ¼ cup vegetable oil (used as needed during cooking)

Instructions

  1. Coat and Brown the Chicken: Place the chicken pieces and cornstarch in a large zipper bag and shake well to evenly coat the chicken with cornstarch. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned on both sides, about 3-4 minutes per side. Work in batches if necessary, adding more oil as needed and plating the cooked chicken pieces.
  2. Prepare the Sauce: While the chicken cooks, whisk together hoisin sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste in a small bowl until the mixture is smooth and combined.
  3. Sauté the Vegetables: Using the same skillet over medium-high heat, add the diced red bell pepper and chopped broccoli crowns. Cook them until crisp-tender, about 4-5 minutes, stirring occasionally to ensure even cooking and to avoid burning.
  4. Combine and Simmer: Return the cooked chicken to the skillet with the vegetables. Add the roasted unsalted cashews and pour the prepared sauce over everything. Stir gently to combine all ingredients without breaking the chicken pieces. Let the mixture simmer for 3-4 minutes to heat through and allow the sauce to thicken slightly.

Notes

  • For a spicier dish, increase the amount of chili paste or add fresh sliced chilies.
  • You can substitute chicken thighs for chicken breasts for a moister texture.
  • Use low-sodium soy sauce to reduce salt content.
  • If preferred, toasted sesame oil can be added at the end for additional flavor.
  • Serve this dish over steamed rice or noodles for a complete meal.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese-American

Find it online: https://avascooking.com/cashew-chicken-with-ginger-chili-paste-and-vegetables-recipe/