Cashew Chicken
Succulent chicken and roasted cashews in a mild, buttery sauce with bell peppers-an elegant takeout classic that feels like a special dinner.
Ingredients (serves 4)
- 1.5 lb chicken breast
- 1.5 cups cashews
- 2 bell peppers
- 4 cloves garlic
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/2 cup chicken stock
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Save this recipeInstructions
- 1
Cut chicken breast into 3/4-inch cubes and dice bell peppers into bite-sized pieces.
- 2
Heat 2 tbsp vegetable oil in a large skillet over high heat. Cook chicken until golden and cooked through, about 6-7 minutes. Remove and set aside.
- 3
Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- 4
Add bell peppers to the skillet and cook for 2 minutes until just tender.
- 5
Whisk together soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and chicken stock. Pour into the skillet, add cashews and chicken, and toss until everything is warmed through and coated, about 2 minutes.
- 6
Serve immediately over jasmine rice.
