This easy Cashew Chicken recipe is like your favorite Chinese takeout but way better! It’s packed with flavors, loaded with veggies and protein, and you’ll have it ready in just 30 minutes.
Servings : 4
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Ingredients
1poundboneless skinless chicken breasts,cut into 1-inch cubes
Chicken: I used boneless, skinless chicken breasts, but if you want, you can also use boneless, skinless chicken thighs.
Brown the chicken: It is important that you brown the chicken when cooking it. Browning the meat is how you get the most flavor. Cook the chicken in the wok until it is golden brown.
Cut the veggies and the chicken pieces to equal sizes; that way, everything will cook at the same time. If your vegetables and chicken are all cut to different sizes, some pieces will be undercooked, and some will be overcooked.
Replace the soy sauce with tamari to make a gluten-free version.
Store in an airtight container in the fridge for 4 days or in the freezer for 4 months.
Reheat over medium heat on the stove for 5 minutes or in a microwave in 20-second increments until heated through.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: Asian
Keyword: cashew chicken recipe, chinese cashew chicken, homemade chinese food, thai cashew chicken