Name: Cashew Chicken Stir Fry recipe
Ingredients: Chicken: 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs are highly recommended as their higher fat content keeps them juicy and tender, making them very forgiving in a high-heat stir-fry. You can use chicken breast, but be careful not to overcook it.; Soy Sauce: 1 tablespoon of low-sodium soy sauce. This seasons the chicken from the inside out.; Rice Vinegar: 1 teaspoon. A touch of acid helps to tenderize the meat.; Cornstarch: 1 tablespoon. This is the non-negotiable secret ingredient for velveting. It creates a very thin, protective coating on the chicken that locks in moisture, resulting in incredibly silky, tender meat.; Chicken Broth: ½ cup of low-sodium chicken broth. This forms the base of the sauce, providing a savory liquid foundation.; Hoisin Sauce: ¼ cup. This is the star player for that classic sweet, savory, and slightly tangy flavor profile found in many Chinese-American dishes. Do not substitute this.; Soy Sauce: 3 tablespoons of low-sodium soy sauce. Provides the salty, umami backbone of the sauce.; Rice Vinegar: 1 tablespoon. Its acidity cuts through the richness and balances the sweetness of the hoisin.; Sesame Oil: 1 teaspoon of toasted sesame oil. A little goes a long way. This is a finishing oil added for its potent, nutty aroma and flavor.; Brown Sugar: 1 tablespoon, packed. This complements the hoisin and deepens the sweetness with a hint of molasses.; Cornstarch: 1 tablespoon. This is the thickening agent. When heated, it will transform the liquid sauce into a glossy glaze that coats every ingredient beautifully.; Oil: 2-3 tablespoons of a high-smoke-point neutral oil (e.g., canola, grapeseed, avocado, or peanut oil). Do not use olive oil, as its low smoke point will cause it to burn.; Cashews: 1 cup of whole, unsalted cashews. Using unsalted allows you to control the final seasoning. We will toast them to bring out their flavor.; Aromatics: Garlic: 4 cloves, minced. Fresh garlic is essential for a vibrant flavor.; Ginger: 1 tablespoon of freshly grated ginger. Use a microplane or the fine side of a box grater for the best texture.; Vegetables: Bell Peppers: 1 red bell pepper and 1 green bell pepper, seeds and ribs removed, chopped into 1-inch pieces. The different colors add visual appeal and slightly different levels of sweetness.; Onion: 1 medium yellow onion, chopped into 1-inch pieces.; Green Onions: 2-3 green onions, thinly sliced.; Sesame Seeds: Toasted sesame seeds.

Ingredients

For the Chicken Marinade (The “Velveting” Technique):

Chicken: 1.5 pounds of boneless, skinless chicken thighs, cut into 1-inch pieces. Chicken thighs are highly recommended as their higher fat content keeps them juicy and tender, making them very forgiving in a high-heat stir-fry. You can use chicken breast, but be careful not to overcook it.
Soy Sauce: 1 tablespoon of low-sodium soy sauce. This seasons the chicken from the inside out.
Rice Vinegar: 1 teaspoon. A touch of acid helps to tenderize the meat.
Cornstarch: 1 tablespoon. This is the non-negotiable secret ingredient for velveting. It creates a very thin, protective coating on the chicken that locks in moisture, resulting in incredibly silky, tender meat.

For the Signature Stir-Fry Sauce:

Chicken Broth: ½ cup of low-sodium chicken broth. This forms the base of the sauce, providing a savory liquid foundation.
Hoisin Sauce: ¼ cup. This is the star player for that classic sweet, savory, and slightly tangy flavor profile found in many Chinese-American dishes. Do not substitute this.
Soy Sauce: 3 tablespoons of low-sodium soy sauce. Provides the salty, umami backbone of the sauce.
Rice Vinegar: 1 tablespoon. Its acidity cuts through the richness and balances the sweetness of the hoisin.
Sesame Oil: 1 teaspoon of toasted sesame oil. A little goes a long way. This is a finishing oil added for its potent, nutty aroma and flavor.
Brown Sugar: 1 tablespoon, packed. This complements the hoisin and deepens the sweetness with a hint of molasses.
Cornstarch: 1 tablespoon. This is the thickening agent. When heated, it will transform the liquid sauce into a glossy glaze that coats every ingredient beautifully.

For the Stir-Fry:

Oil: 2-3 tablespoons of a high-smoke-point neutral oil (e.g., canola, grapeseed, avocado, or peanut oil). Do not use olive oil, as its low smoke point will cause it to burn.
Cashews: 1 cup of whole, unsalted cashews. Using unsalted allows you to control the final seasoning. We will toast them to bring out their flavor.
Aromatics:
- Garlic: 4 cloves, minced. Fresh garlic is essential for a vibrant flavor.
- Ginger: 1 tablespoon of freshly grated ginger. Use a microplane or the fine side of a box grater for the best texture.
Vegetables:
- Bell Peppers: 1 red bell pepper and 1 green bell pepper, seeds and ribs removed, chopped into 1-inch pieces. The different colors add visual appeal and slightly different levels of sweetness.
- Onion: 1 medium yellow onion, chopped into 1-inch pieces.

For Garnish (Optional but Recommended):

Green Onions: 2-3 green onions, thinly sliced.
Sesame Seeds: Toasted sesame seeds.

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Instructions

Marinate the Chicken (Velveting): In a medium bowl, combine the 1-inch chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of rice vinegar, and 1 tablespoon of cornstarch. Toss with your hands or tongs until every piece of chicken is evenly coated in a light, pasty layer. Set aside to marinate for at least 15-20 minutes while you prepare the other ingredients.
Prepare the Sauce: In a separate small bowl or a liquid measuring cup, whisk together all the sauce ingredients: ½ cup chicken broth, ¼ cup hoisin sauce, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 tablespoon brown sugar, and 1 tablespoon cornstarch. Whisk vigorously until the cornstarch and brown sugar are fully dissolved and the mixture is smooth. Set this bowl right next to your stove.
Prepare the Vegetables and Aromatics: Chop your bell peppers and onion. Mince the garlic and grate the ginger. Keep everything in separate piles or small bowls near the stove. Remember, mise en place is everything.
Toast the Cashews: Place a large, heavy-bottomed skillet or a wok over medium heat. Add the unsalted cashews to the dry pan. Toast for 3-5 minutes, tossing frequently, until they are lightly golden and fragrant. Be watchful, as they can burn quickly. Once toasted, immediately remove them from the pan and set them aside.
Cook the Chicken: Increase the heat under the wok to high. Add 1-2 tablespoons of oil and let it get very hot until it shimmers. Carefully add the marinated chicken to the pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken sear without moving it for 2-3 minutes to get a good golden-brown crust. Then, continue to stir-fry for another 3-4 minutes until it’s cooked through and golden on all sides. Use a slotted spoon to remove the cooked chicken from the wok and place it on a clean plate.
Cook the Vegetables: Add the remaining tablespoon of oil to the hot wok. Add the chopped onion and bell peppers. Stir-fry for 3-4 minutes. You want them to be “crisp-tender”—cooked but still with a noticeable bite and vibrant color. You are not trying to make them soft and mushy.
Bloom the Aromatics: Push the vegetables to the side of the wok to create a clear space in the center. Add the minced garlic and grated ginger to this clearing. Stir-fry for 30-60 seconds until they are intensely fragrant. This step, called “blooming,” releases their essential oils and deepens the flavor of the entire dish. Then, toss them together with the rest of the vegetables.
Combine and Sauce: Give your prepared sauce a final quick whisk (the cornstarch may have settled). Pour the sauce all over the vegetables in the wok. It will start to bubble and thicken almost immediately. Let it cook for about 1 minute, stirring constantly, until it has thickened into a beautiful glaze.
The Grand Finale: Return the cooked chicken and any accumulated juices from the plate back to the wok. Add the toasted cashews. Toss everything together for 1-2 minutes until the chicken and cashews are fully coated in the glossy sauce and everything is heated through.
Serve Immediately: Turn off the heat. Garnish with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately for the best texture.

Nutrition

Serving Size: one normal portion
Calories: 450-550