Description

This quick and delicious Cashew Chicken recipe combines tender chicken, crunchy toasted cashews, and a savory natural sauce that balances sweet and savory flavors perfectly. Ready in under 30 minutes, it is ideal for busy nights yet feels like a special treat. Versatile and easy to customize, it is sure to become a family favorite.

Ingredients

Scale

Main Ingredients

1 lb chicken breast, cut into bite-sized pieces
3/4 cup cashews, toasted lightly
2 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
3 scallions, thinly sliced
2 tablespoons vegetarian Worcestershire sauce (natural)
2 tablespoons soy sauce (natural) or tamari for gluten-free
1 tablespoon apple cider vinegar (natural)
1 tablespoon brown sugar (natural)
2 tablespoons vegetable oil
1/4 teaspoon natural gelling agent

Optional Vegetables

1/2 cup bell peppers, sliced
1/2 cup snap peas
1/2 cup broccoli florets

Instructions

Prepare the Ingredients: Cut chicken breasts into bite-sized pieces. Slice scallions thinly, mince garlic and ginger, and chop any optional vegetables you want to include. Toast the cashews lightly in a dry pan over medium heat until fragrant and golden, then set aside.
Cook the Chicken: Heat vegetable oil over medium-high heat in a large skillet or wok. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside to keep warm.
Sauté Aromatics and Vegetables: In the same pan, add a little more oil if needed. Sauté the minced garlic and ginger until fragrant, about 30 seconds. Add optional vegetables and cook until crisp-tender, about 3 minutes.
Make the Sauce: In a small bowl, combine vegetarian Worcestershire sauce (natural), soy sauce (natural), apple cider vinegar (natural), brown sugar (natural), and natural gelling agent. Stir well to dissolve the sugar and create a smooth sauce.
Bring it All Together: Return the cooked chicken to the pan. Pour in the sauce and stir well to coat the chicken and vegetables evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly and clings to the ingredients.
Finish with Cashews and Scallions: Turn off the heat and toss in the toasted cashews and sliced scallions. Stir gently and serve the Cashew Chicken warm.

Notes

Cut chicken evenly so it cooks uniformly and remains juicy.
Toast cashews carefully to avoid burning.
Pat chicken dry before cooking for a better sear.
Add the natural gelling agent to the sauce to achieve a smooth, glossy texture.
Serve immediately for best flavor or refrigerate leftovers within 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 6 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: cashew chicken, quick dinner, stir-fry, gluten free, vegetarian Worcestershire sauce, toasted cashews