Quick Cashew Chicken
75% authentic · Chinese-American
A simplified version of the classic, perfect for weeknights, using pre-roasted cashews and a faster sauce preparation.
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Ingredients
- Chicken breast, pre-cut into bite-sized pieces1 lb
- Roasted salted cashews1 cup
- Soy sauce1/4 cup
- Oyster sauce2 tbsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Frozen stir-fry vegetable mix (e.g., peas, carrots, bell peppers)2 cups
- Water1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
In a bowl, toss chicken pieces with garlic powder, onion powder, salt, and black pepper.
- 2
In a separate small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water to create the sauce.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until cooked through. Remove chicken from wok.
- 4
Add remaining 1 tbsp vegetable oil to the wok. Add frozen vegetables and stir-fry until tender-crisp, about 5 minutes.
- 5
Return chicken to the wok. Pour the sauce mixture over the chicken and vegetables. Stir until the sauce thickens.
- 6
Stir in the roasted cashews. Cook for 1 minute more.
- 7
Serve immediately.
