Name: Cashew Chicken with Bell Peppers Recipe
Ingredients: Chicken: 1.5 pounds (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces. (Thighs offer more flavor and stay juicier, while breasts are leaner).; Cornstarch: 1.5 tablespoons (for velveting the chicken, creating a tender texture and helping the sauce cling).; Soy Sauce: 1 tablespoon low-sodium soy sauce (or Tamari for gluten-free). This starts the savory flavor base.; Rice Vinegar: 1 teaspoon unseasoned rice vinegar (adds a subtle tang that tenderizes).; Sesame Oil: ½ teaspoon toasted sesame oil (adds a nutty aroma).; Vegetable Oil: 1 teaspoon neutral-flavored oil (like canola, grapeseed, or avocado oil).; Chicken Broth: ½ cup low-sodium chicken broth (or vegetable broth). Forms the liquid base of the sauce.; Soy Sauce: ¼ cup low-sodium soy sauce (or Tamari). The primary savory element.; Hoisin Sauce: 3 tablespoons Hoisin sauce (provides sweetness, depth, and a glossy finish). Check labels for gluten-free if needed.; Rice Vinegar: 1 tablespoon unseasoned rice vinegar (balances the sweetness and richness).; Brown Sugar: 1 tablespoon packed light brown sugar (or honey/maple syrup). Adds necessary sweetness; adjust to your preference.; Sesame Oil: 1 teaspoon toasted sesame oil (enhances the nutty flavor profile).; Cornstarch: 1 tablespoon (to thicken the sauce into a perfect glaze).; Cashews: ¾ cup unsalted roasted cashews (Using roasted saves a step; if using raw, toast them lightly first – see instructions. Unsalted allows better control over seasoning).; Bell Peppers: 2 medium bell peppers, preferably different colors (e.g., 1 red, 1 green or yellow), deseeded and cut into 1-inch pieces. They add color, sweetness, and crispness.; Onion: 1 small yellow onion, cut into 1-inch chunks or wedges.; Garlic: 4-5 cloves garlic, minced (about 1.5 tablespoons). Essential aromatic base.; Ginger: 1 tablespoon freshly grated ginger (use a microplane or fine grater). Provides warmth and zing.; Scallions (Green Onions): 3-4 scallions, chopped, white and green parts separated. Whites for cooking, greens for garnish.; Cooking Oil: 2-3 tablespoons high smoke point neutral oil (e.g., canola, grapeseed, peanut, or avocado oil) for stir-frying.

Ingredients

Chicken: 1.5 pounds (about 680g) boneless, skinless chicken thighs or breasts, cut into 1-inch bite-sized pieces. (Thighs offer more flavor and stay juicier, while breasts are leaner).

Cornstarch: 1.5 tablespoons (for velveting the chicken, creating a tender texture and helping the sauce cling).

Soy Sauce: 1 tablespoon low-sodium soy sauce (or Tamari for gluten-free). This starts the savory flavor base.

Rice Vinegar: 1 teaspoon unseasoned rice vinegar (adds a subtle tang that tenderizes).

Sesame Oil: ½ teaspoon toasted sesame oil (adds a nutty aroma).

Vegetable Oil: 1 teaspoon neutral-flavored oil (like canola, grapeseed, or avocado oil).

For the Stir-Fry Sauce:

Chicken Broth: ½ cup low-sodium chicken broth (or vegetable broth). Forms the liquid base of the sauce.

Soy Sauce: ¼ cup low-sodium soy sauce (or Tamari). The primary savory element.

Hoisin Sauce: 3 tablespoons Hoisin sauce (provides sweetness, depth, and a glossy finish). Check labels for gluten-free if needed.

Rice Vinegar: 1 tablespoon unseasoned rice vinegar (balances the sweetness and richness).

Brown Sugar: 1 tablespoon packed light brown sugar (or honey/maple syrup). Adds necessary sweetness; adjust to your preference.

Sesame Oil: 1 teaspoon toasted sesame oil (enhances the nutty flavor profile).

Cornstarch: 1 tablespoon (to thicken the sauce into a perfect glaze).

For the Stir-Fry:

Cashews: ¾ cup unsalted roasted cashews (Using roasted saves a step; if using raw, toast them lightly first – see instructions. Unsalted allows better control over seasoning).

Bell Peppers: 2 medium bell peppers, preferably different colors (e.g., 1 red, 1 green or yellow), deseeded and cut into 1-inch pieces. They add color, sweetness, and crispness.

Onion: 1 small yellow onion, cut into 1-inch chunks or wedges.

Garlic: 4-5 cloves garlic, minced (about 1.5 tablespoons). Essential aromatic base.

Ginger: 1 tablespoon freshly grated ginger (use a microplane or fine grater). Provides warmth and zing.

Scallions (Green Onions): 3-4 scallions, chopped, white and green parts separated. Whites for cooking, greens for garnish.

Cooking Oil: 2-3 tablespoons high smoke point neutral oil (e.g., canola, grapeseed, peanut, or avocado oil) for stir-frying.

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken (Velveting): In a medium bowl, combine the cut chicken pieces, 1.5 tablespoons cornstarch, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, ½ teaspoon sesame oil, and 1 teaspoon vegetable oil. Toss well until every piece of chicken is evenly coated. Let it marinate at room temperature for at least 15-20 minutes (or cover and refrigerate for up to 30 minutes) while you prepare the other ingredients. This “velveting” technique ensures tender chicken.

Prepare the Stir-Fry Sauce: In a small bowl or liquid measuring cup, whisk together all the sauce ingredients: chicken broth, ¼ cup soy sauce, hoisin sauce, 1 tablespoon rice vinegar, brown sugar, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside near your cooking area. The cornstarch tends to settle, so give it a quick whisk again just before adding it to the wok.

Prepare Vegetables and Aromatics: Chop the bell peppers, onion, garlic, ginger, and scallions as described in the ingredients list. Keep the minced garlic, grated ginger, and white parts of the scallions together, as they will be added around the same time. Keep the green parts of the scallions separate for garnish. Have all your prepped ingredients arranged near the stove – this is crucial for stir-frying, which moves quickly.

(Optional) Toast Raw Cashews: If using raw cashews, place them in a dry skillet or wok over medium heat. Toast, stirring frequently, for 3-5 minutes until lightly golden and fragrant. Remove immediately to prevent burning and set aside. If using pre-roasted cashews, you can skip this step or give them a very brief warm-up (30 seconds) in the hot wok after cooking the chicken to enhance their flavor, then remove.

Cook the Chicken: Heat 1.5 tablespoons of the high smoke point oil in a large skillet or wok over medium-high heat. The oil should shimmer but not smoke violently. Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Let the chicken cook undisturbed for 2-3 minutes until golden brown on the bottom. Then, stir-fry, tossing occasionally, for another 3-5 minutes, or until the chicken is cooked through and golden brown on all sides. Remove the cooked chicken from the wok with a slotted spoon and set aside on a plate.

Stir-Fry Aromatics and Vegetables: Add the remaining 1-1.5 tablespoons of oil to the wok if needed. Add the chopped onion and the white parts of the scallions. Stir-fry for 1-2 minutes until the onion begins to soften slightly. Add the bell peppers (and any other optional sturdy vegetables like broccoli). Stir-fry for 3-4 minutes until the vegetables are crisp-tender (they should still have a slight bite). Push the vegetables to the sides of the wok to create a space in the center.

Sauté Garlic and Ginger: Add the minced garlic and grated ginger to the center clearing in the wok. Stir-fry constantly for about 30-45 seconds until highly fragrant. Be careful not to burn the garlic. Then, toss everything together (vegetables, garlic, ginger).

Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a final quick whisk (to recombine the cornstarch) and pour it all over the chicken and vegetables.

Thicken the Sauce: Bring the mixture to a simmer, stirring constantly. The sauce will begin to bubble and thicken quite quickly due to the cornstarch, usually within 1-2 minutes. Cook until the sauce has reached your desired consistency – it should be thick enough to coat the chicken and vegetables nicely with a glossy sheen. If it gets too thick, you can add a tablespoon or two of broth or water to thin it out.

Add Cashews: Remove the wok from the heat. Stir in the roasted cashews. Waiting until the end prevents the cashews from becoming soggy.

Garnish and Serve: Immediately transfer the Cashew Chicken with Bell Peppers to a serving platter or individual bowls. Garnish generously with the reserved green parts of the scallions. You can also add a sprinkle of sesame seeds if desired. Serve hot.

Nutrition

Serving Size: one normal portion
Calories: 450-550