Sweet Heat Cashew Chicken Skillet
Spicy cashew chicken with roasted nuts, tender chicken, and crisp vegetables tossed in a glossy sweet chili sauce. A fast and flavor-packed skillet dinner.
Equipment
- Large skillet or wok
- Mixing bowls
- Measuring spoons
- Tongs
Ingredients
- 1 ½ lbs boneless skinless chicken breast cubed
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 small onion sliced
- ¾ cup roasted unsalted cashews
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- ¼ cup low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic paste
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions sliced
- Black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden and fully cooked, about 5–6 minutes, then transfer to a plate.
- In the same skillet, cook the bell peppers and onion until slightly tender but still crisp.
- Add the garlic and ginger and sauté for about 30 seconds until fragrant.
- Whisk together soy sauce, hoisin sauce, chili garlic paste, brown sugar, and rice vinegar, then pour the mixture into the skillet.
- Stir the cornstarch with water and add it to the sauce, letting it simmer until thick and glossy.
- Return the chicken to the pan and toss until evenly coated.
- Fold in the roasted cashews and cook for another minute until heated through.
- Finish with sliced gree
Notes & Wine Advice
Notes:
Add the cashews at the end to keep them crunchy. Chicken thighs can be substituted for a juicier texture.
Wine Tip:
Pair with an off-dry Riesling or a chilled Sauvignon Blanc to balance the spice and refresh the palate.
Nutrition values
Serving: 1 portion | Calories: 445 kcal | Carbohydrates: 25 g | Protein: 37 g | Fat: 22 g | Saturated Fat: 4 g | Sodium: 710 mg | Sugar: 13 g