{15 Minute} Cashew Chicken

{15 Minute} Cashew Chicken – An Asian classic, made quick and easy in your own kitchen! Only takes 15 minutes start to finish!

This is another one of those Asian style dishes that I just love to death. Like that  Shrimp Pad Thai I droned on and on about before (apologies), Cashew Chicken totally takes me back to that first high school job at the restaurant. As much as I hated going home at the end of the night with my hair reeking to high heaven of every kitchen aroma imaginable, I really really really loved the food.

And another similarity between that Pad Thai and this dish… they SUPER super easy and SO quick. Like start to finish, no bathroom breaks, perfect for a late night at work kind of quick.  I don’t know about you but I need some shortcuts in my life. If there’s a way to get sticky, gooey, delicious cashew chicken into my mouth faster, I wanna know what it is.

One of the great things about this recipe is you can do all the prep work ahead of time. Chop the veggies, steam the rice, toast the cashews, whip up the sauce all the night before. And seriously you can do all that in less than half the time it takes to watch an episode of Drop Dead Diva (Anyone?) so excuses are not applicable here.

P.S. Double the sauce. Just do it.

{15 Minute} Cashew Chicken

An Asian classic, made quick and easy in your own kitchen!

5 from 7 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

0 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Ingredients

• ▢ 4 boneless skinless chicken breasts - cut into 1 inch pieces
• ▢ salt and pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon corn starch
• ▢ 1 tablespoon rice vinegar
• ▢ 2 large bell peppers - (I used red and green)
• ▢ ½ medium white onion
• ▢ ½ teaspoon minced garlic
• ▢ ½ cup cashews
• ▢ 3-4 cups cooked brown rice - for serving

Sauce

• ▢ 1 cup water
• ▢ 2 tablespoons sugar
• ▢ 3 tablespoons soy sauce
• ▢ pinch of salt
• ▢ 2 tablespoons rice vinegar
• ▢ 1 tablespoon corn starch

Instructions

• Toast cashews in a pan over medium high heat 3-4 minutes until fragrant. Remove from heat and set aside.
• Preheat a large sauce pan over medium high heat. Season chicken with salt and pepper to taste. Add oil to pan. When oil is heated, add soy sauce, cornstarch, and rice vinegar. Add chicken and cook 5- 10 minutes or until cooked thoroughly, stirring throughout. Remove from pan and set aside.
• Whisk together all ingredients for the sauce. Add to the pan along with peppers, onion, and garlic. Cook until veggies are tender. Stir in chicken and cook another 2-3 minutes until chicken is reheated and coated in sauce. Serve over rice and top with cashews.

Notes

*If you love sauce (like I do!) then double the sauce recipe!

Nutrition

Calories: 838 kcal, Carbohydrates: 133 g, Protein: 40 g, Fat: 15 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 72 mg, Sodium: 1153 mg, Potassium: 917 mg, Fiber: 4 g, Sugar: 11 g, Vitamin A: 2602 IU, Vitamin C: 107 mg, Calcium: 66 mg, Iron: 3 mg

Course: Main Course

Cuisine: Asian

Author: Tiffany

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