1. Marinate the Chicken (5 mins!)
Toss chicken with soy sauce, rice wine, cornstarch, and egg white. Let sit 10 mins (or up to 30 mins for extra flavor).
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2. Make the Sauce
Whisk together soy sauce, oyster sauce, hoisin, vinegar, honey, broth, sesame oil, and cornstarch.
3. Sear the Chicken
Heat oil in a wok or skillet over high heat.
Cook chicken in batches until golden and crispy (~3-4 mins per batch). Remove and set aside.
4. Stir-Fry the Veggies & Cashews
In the same pan, sauté bell pepper, garlic, and ginger for 1 min.
Add cashews and green onions, stir-fry 30 sec.
5. Combine & Glaze
Return chicken to the pan, pour in sauce.
Toss everything until sauce thickens (~2 mins).
6. Serve Hot!
Garnish with extra green onions and sesame seeds.
Pair with steamed rice and stir-fried veggies.
Pro Tips for Perfect Cashew Chicken
🔥 Toast the cashews – Dry-toast in a pan first for deeper flavor.
🔥 Don’t overcrowd the pan – Ensures crispy chicken.
🔥 Extra veggies? Add broccoli, snap peas, or carrots.
🔥 Make it gluten-free – Use tamari instead of soy sauce.
5 Flavor Variations
🌶 Spicy Kung Pao – Add dried chilies + Sichuan peppercorns.
🍯 Honey Sesame – Double the honey + extra sesame seeds.
🍍 Pineapple Cashew – Stir in pineapple chunks for sweetness.
🥦 Veggie-Packed – Skip chicken, use tofu + extra veggies.
🍋 Lemon Cashew – Add lemon zest + a splash of juice.
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