Easy Cashew Chicken

5 from 1 vote

Easy Cashew Chicken is a quick 30-minute dinner with tender chicken, broccoli, and cashews in a sweet, savory sauce—better than takeout.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Chinese

Servings: servings

Calories: 547kcal

Author: Joy Kincaid

Equipment

Chef’s Knife
Medium bowl
Small bowl
Skillet

Ingredients

1.5 lb chicken tenderloins
1/3 cup low sodium soy sauce
1 Tbsp sesame oil
3 Tbsp rice wine vinegar
3 Tbsp brown sugar
1/2 Tbsp garlic powder
1/2 Tbsp ginger powder
1/4 cup water
1 large head of broccoli
1 Tbsp olive oil
1 Tbsp cornstarch
1 cup unsalted cashews
rice cooked

Instructions

Cut the chicken tenders into 1 inch pieces and place in a medium size bowl.
In a small bowl combine the following ingredients: soy sauce, sesame oil, vinegar, brown sugar, garlic powder, ginger powder and water. Whisk to combine. Pour half of the sauce onto the chicken tenders and marinate for 5 - 10 minutes. Save the remaining sauce for later.
While the chicken is marinating, cut the broccoli into small florets.
In a skillet on medium heat, pour half a tablespoon of olive oil to grease the pan and put in the chicken tenders. Cook for about 3 minutes on each side. Once cooked through, remove the chicken from the pan.
Add in the broccoli florets and begin to sauté for about 2 - 3 minutes. If needed, add a small amount of water (¼ cup) to the pan to allow broccoli to steam and prevent burning.
Add the cornstarch to the remaining unused marinade and whisk to combine. Pour the sauce into the pan. Stir to coat the broccoli, add the cashews and place the chicken back in the pan. Allow to cook for another minute.
Serve over cooked rice.

Notes

Tips for Success

Cut the chicken evenly so it cooks at the same rate.
Don’t overcook the broccoli—it should stay bright and slightly crisp.
For extra heat, add a pinch of red pepper flakes to the sauce.
Add chopped green onions or red and green bell peppers for extra flavor.
Serve with white or brown rice or cauliflower rice.

How to Store Cashew Chicken

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through.

Substitute for Rice Wine Vinegar: If you don't have rice wine vinegar, you can substitute rice vinegar (as long as it's not seasoned rice vinegar) 1:1, or you can use 2.5 tablespoons apple cider vinegar, or 2 tbsp white vinegar.

Nutrition