Cashew Chicken with Ginger: A Simple Yet Elegant Stir-Fry
If you’re a fan of quick, flavorful meals that pack a punch, this Cashew Chicken with Ginger recipe is for you. Loaded with tender chicken, crisp veggies, crunchy cashews, and a zing of ginger, this dish brings a delightful balance of savory, nutty, and fresh flavors to your dinner table. Best of all? It comes together in under 30 minutes, making it perfect for busy weeknights or when you crave a homemade takeout-style meal.
I remember the first time I made this recipe—it was a spontaneous attempt to recreate my favorite takeout dish. The combination of fresh ginger and garlic filled my kitchen with the most incredible aroma, and the homemade sauce was just the right blend of savory and sweet. Now, it’s one of my go-to recipes for when I want something delicious, fast, and satisfying.
A Dish That Delivers on Flavor and Ease
Cashew chicken has its roots in Chinese-American cuisine, blending classic Asian flavors with a Western twist. While variations abound, the addition of ginger in this recipe gives it an extra layer of freshness and complexity that sets it apart. The cashews not only add crunch but also provide a delightful nutty flavor that complements the rich sauce.
Cashew Chicken with Ginger Recipe
Ingredients
For the Stir-Fry:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
- 1 cup unsalted cashews
- 1 medium onion, sliced
- 2 bell peppers (any color), sliced
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Prep the Chicken
Toss the chicken pieces with cornstarch in a large bowl until evenly coated. This helps create a light, crispy texture when stir-fried. - Cook the Cashews
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the cashews and toast for 1-2 minutes, stirring constantly, until golden and fragrant. Remove and set aside. - Stir-Fry the Chicken
Add another tablespoon of oil to the skillet. Cook the chicken in batches over medium-high heat, ensuring each piece gets browned on all sides. Remove and set aside once cooked through. - Cook the Vegetables
Add the remaining tablespoon of oil to the skillet. Stir-fry the onion and bell peppers for 3-4 minutes until tender-crisp. Add the minced ginger and garlic, stirring for an additional minute until fragrant. - Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil. Pour the sauce into the skillet, stirring to combine. Add the cornstarch slurry and simmer until the sauce thickens, about 1-2 minutes. - Combine and Serve
Return the chicken and cashews to the skillet, tossing everything together until evenly coated in the sauce. Serve hot over steamed rice or noodles.
Tips and Variations
- Spicy Option: Add a pinch of red pepper flakes or a sliced chili for a spicy kick.
- Vegetarian Version: Substitute tofu or mushrooms for chicken and use vegetable-based sauces.
- Extra Crunch: Sprinkle sesame seeds over the finished dish for added texture and flavor.
Why This Recipe Stands Out
This Cashew Chicken with Ginger recipe is a delightful mix of textures and flavors. The ginger adds a fresh, aromatic touch that balances the richness of the sauce, while the cashews provide a satisfying crunch. It’s a versatile dish that can easily be customized with your favorite vegetables or served with different grains. Plus, it’s healthier and more affordable than ordering takeout!
A Call to Action
Have you ever made Cashew Chicken at home? Give this recipe a try and let me know how it turned out! Don’t forget to share your feedback in the comments and follow me for more quick and delicious recipes that are perfect for weeknights.
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