Spicy Garlic Cashew Chicken

Spicy, savory, and utterly addictive, this Spicy Garlic Cashew Chicken is a flavor bomb that will tantalize your taste buds! With its crispy toasted cashews, tender chicken, and crunchy bell peppers, every bite is a delightful harmony of textures and flavors that will leave you craving more.

Ready Time

45 mins

Yields

10 servings

Ingredients

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cashews
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp honey
2 tbsp rice vinegar
2 tsp garlic, minced
1 tsp ground ginger
1 tsp red pepper flakes
Salt and pepper, to taste
2 cups mixed bell peppers (any color)
2 green onions, thinly sliced
Fresh cilantro leaves, chopped (optional)

Instructions

Start by preparing the cashews: In a small bowl, toss them with 1 tablespoon of olive oil and sprinkle with salt.

Spread them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-12 minutes, or until lightly toasted.

Let them cool completely.

In a large bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes.

Add the chicken to the bowl and toss to coat evenly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.

Remove the chicken from the marinade, letting any excess liquid drip off.

Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.

Transfer the chicken to a plate and set aside.

In the same skillet, add the remaining 2 tablespoons of olive oil.

Add the mixed bell peppers and cook until they start to soften, about 3-4 minutes.

Add the cooked chicken back into the skillet and stir to combine with the peppers.

Add the toasted cashews to the skillet and stir-fry everything together for about 1 minute.

Season with salt and pepper to taste.

Transfer the spicy garlic cashew chicken to a serving platter or individual plates.

Garnish with thinly sliced green onions and chopped cilantro leaves, if desired.

Serve immediately and get ready to devour!

Notes

Spicy garlic cashew chicken is best made fresh, but if you need to prepare ahead, cook the chicken and peppers, then store them separately in airtight containers in the refrigerator for up to a day. Reheat and add the cashews just before serving.

For an extra crunchy cashew topping, bake them for an additional 2-3 minutes, keeping an eye on them to avoid burning.

Feel free to customize the heat level to your taste by adjusting the amount of red pepper flakes or adding in other spicy elements like diced jalapeños. If using cilantro leaves as garnish, sprinkle them on just before serving, as they can wilt quickly.

To make this recipe more substantial, serve with steamed vegetables, cauliflower rice, or a side of quinoa or noodles.

This recipe makes 10 servings, perfect for a crowd or for meal prep throughout the week. Simply store cooked portions in airtight containers and refrigerate or freeze for later.