Skinny Cashew Chicken

Skinny Cashew Chicken is a delightful and healthier take on the classic Chinese-American dish. This recipe combines tender chicken breast pieces with vibrant bell peppers and roasted cashews, all tossed in a savory sauce that balances sweet, salty, and umami flavors. It’s a quick and nutritious meal that’s perfect for busy weeknights.

Why You’ll Love This Recipe

• Healthier Alternative: Utilizing skinless, boneless chicken breasts and a variety of fresh vegetables, this dish offers a lean protein source and essential nutrients without compromising on taste.
• Quick and Easy: With a total preparation and cooking time of under 30 minutes, this recipe is ideal for those seeking a flavorful meal without extensive time in the kitchen.
• Flavorful Sauce: The combination of soy sauce, oyster sauce, sesame oil, and garlic creates a rich and savory sauce that perfectly complements the chicken and vegetables.

Ingredients

• 1.5 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste
• ¼ teaspoon red pepper flakes (optional, for a spicy kick)
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 2 tablespoons oyster sauce
• 2 tablespoons low-sodium soy sauce
• ½ cup low-sodium chicken broth
• 1 tablespoon cornstarch
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium yellow onion, diced
• ¾ cup unsalted roasted cashews
• 2 green onions, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the Chicken: In a large bowl, season the cubed chicken breasts with salt, freshly ground black pepper, and red pepper flakes if using. Toss to ensure the seasoning is evenly distributed.
2. Prepare the Sauce: In a medium mixing bowl, whisk together the low-sodium chicken broth, low-sodium soy sauce, oyster sauce, sesame oil, rice vinegar, minced garlic, and cornstarch until the cornstarch is fully dissolved. Set this sauce mixture aside.
3. Stir-Fry the Chicken: Heat the olive oil in a large wok or skillet over high heat. Once the oil is hot, add the seasoned chicken pieces in a single layer. Stir-fry the chicken for about 7 to 8 minutes, or until it is browned and cooked through. Use a slotted spoon to remove the chicken from the wok and set it aside on a plate.
4. Cook the Vegetables: In the same wok, add the diced red bell pepper, green bell pepper, and yellow onion. Stir-fry the vegetables for about 4 to 5 minutes, or until they become tender-crisp.
5. Combine Everything: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir everything together to ensure the sauce evenly coats all the ingredients. Continue to cook for an additional 2 to 3 minutes, allowing the sauce to thicken slightly.
6. Add Cashews and Serve: Stir in the unsalted roasted cashews and cook for another minute to warm them through. Remove the wok from heat. Garnish the dish with chopped green onions and serve immediately over steamed rice or noodles, if desired.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Variations

• Vegetable Additions: Enhance the nutritional value and add more color by incorporating additional vegetables such as broccoli florets, snap peas, or baby corn.
• Protein Substitutions: For a different protein option, substitute the chicken with shrimp, tofu, or thinly sliced beef. Adjust cooking times accordingly to ensure proper doneness.
• Gluten-Free Option: To make this dish gluten-free, use tamari or a certified gluten-free soy sauce, and ensure that the oyster sauce and other ingredients are gluten-free.
• Spice Level Adjustment: If you prefer a spicier dish, increase the amount of red pepper flakes or add a dash of sriracha or chili paste to the sauce mixture.

Storage/Reheating

• Storage: Allow any leftovers to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Reheat leftovers in a skillet over medium heat until warmed through, adding a splash of chicken broth or water if the sauce has thickened too much. Alternatively, microwave individual portions in a microwave-safe dish, stirring halfway through the heating process to ensure even warming.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and chop the vegetables and chicken in advance. Store them separately in airtight containers in the refrigerator for up to 24 hours before cooking. This prep work can make the final cooking process quicker and more efficient.

What type of cashews should I use?

It’s best to use unsalted roasted cashews to control the sodium content of the dish. If you only have raw cashews, you can toast them lightly in a dry skillet over medium heat until they are golden brown and fragrant before adding them to the dish.

Is there a substitute for oyster sauce?

If you don’t have oyster sauce or prefer not to use it, you can substitute it with hoisin sauce

Skinny Cashew Chicken

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Chinese-American
• Diet: Gluten Free

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Description

A healthier take on the classic Chinese-American dish, this quick and easy recipe features tender chicken, colorful bell peppers, and roasted cashews in a savory, umami-rich sauce. Perfect for a nutritious, flavorful meal in under 30 minutes!

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Ingredients

• For the Chicken:
  • 1.5 lbs skinless, boneless chicken breasts, cut into 1-inch cubes
  • Salt and freshly ground black pepper, to taste
  • ¼ tsp red pepper flakes (optional)
  • 1 tbsp olive oil
• For the Sauce:
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce
  • ½ cup low-sodium chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
• For the Stir-Fry:
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium yellow onion, diced
  • ¾ cup unsalted roasted cashews
  • 2 green onions, chopped (for garnish)

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Instructions

• Season the Chicken: In a bowl, toss chicken cubes with salt, black pepper, and red pepper flakes (if using).
• Prepare the Sauce: In a separate bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, sesame oil, rice vinegar, and minced garlic. Set aside.
• Stir-Fry the Chicken: Heat olive oil in a large wok or skillet over high heat. Add the chicken and stir-fry for 7-8 minutes until browned and cooked through. Remove from the wok and set aside.
• Cook the Vegetables: In the same wok, stir-fry the bell peppers and onion for 4-5 minutes until tender-crisp.
• Combine Everything: Return the chicken to the wok and pour in the sauce. Stir well and cook for 2-3 minutes until the sauce thickens slightly.
• Add Cashews and Serve: Stir in roasted cashews and cook for 1 more minute. Garnish with chopped green onions and serve over steamed rice or noodles.

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Notes

• Vegetable Additions: Try adding broccoli, snap peas, or baby corn for extra nutrition.
• Protein Swap: Replace chicken with shrimp, tofu, or beef.
• Gluten-Free Option: Use tamari instead of soy sauce and ensure all ingredients are gluten-free.
• Spicy Variation: Add more red pepper flakes or a dash of sriracha to the sauce.