Dinner · 30 min · chinese

Cashew Chicken

Chinese flavors, weeknight effort. Chicken breast meets cashews in a 30-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 60 grams of protein per serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Chicken breast
• 0.75 cup Cashews
• 2 Bell peppers
• 4 oz Water chestnuts
• 2 tbsp Hoisin sauce
• 2 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp Cornstarch
• 3 cloves Garlic
• 1 tbsp Fresh ginger
• 0.5 cup Chicken stock

Steps

1. Toast the cashews in a dry wok 3 minutes until fragrant; set aside. Toasted nuts stay crunchy; raw ones go soft in the sauce.
2. Velvet the chicken with cornstarch and sear 3 minutes until just cooked through; remove.
3. Stir-fry the peppers and water chestnuts 2 minutes — they should stay crisp and bright. Add the garlic and ginger 30 seconds.
4. Stir the hoisin, soy, oyster sauce, and stock together and pour in; simmer 2 minutes until glossy.
5. Return the chicken and fold in the cashews off the heat. Serve over rice immediately, while the cashews still crunch.

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