Cashew Chicken
Skip the takeout! Chicken stir-fry with cashews and snow peas is easy to make and turns out super tasty with simple ingredients and little effort. Perfect for busy weeknights!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pounds boneless, skinless chicken thigh or breast, sliced into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup light soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon sugar
- 3 tablespoons canola oil
- 1/4 pound snow peas, ends trimmed
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 cup cashews, toasted
Instructions
- 1
In a bowl, season chicken with salt and pepper. Add cornstarch and stir to coat meat thoroughly. Marinate for about 20 minutes.
- 2
In a bowl, combine water, soy sauce, oyster sauce, Chinese cooking wine, sugar, and pepper to taste. Stir until well-blended and sugar is dissolved. Set aside.
- 3
In a wide, heavy-bottomed pan or wok over medium-high heat, heat one tablespoon of oil. Add snow peas and cook for about 20 to 30 seconds or until tender-crisp. Remove from pan and drain on paper towels.
- 4
Add another tablespoon of oil as needed. Add chicken and cook, occasionally stirring, for until lightly browned and fully cooked.
- 5
Add onions and garlic and continue to cook for about 1 to 2 minutes.
- 6
Add sauce mixture to pan, stirring to combine. Bring to a simmer until it begins to thicken.
- 7
Add cashews and snow peas. Continue to cook for about 1 to 2 minutes or until heated through.
- 8
Remove from pan and transfer to serving platter. Garnish with additional cashews, if desired. Serve hot.