Cashew Chicken in Spicy Hoisin Sauce Recipe
This Cashew Chicken recipe is a quick and flavorful stir-fry dish featuring tender chicken, crunchy roasted cashews, and vibrant red bell peppers in a rich, glossy sauce made with hoisin, soy sauce, and a touch of Sriracha for mild heat. Perfect for a weeknight dinner, it’s served over cooked rice and garnished with green onions and toasted sesame seeds for added texture and aroma.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Ingredients
Sauce Ingredients
- 1 teaspoon cornstarch
- 1 tablespoon rice vinegar
- 1/4 cup hoisin sauce
- 1-1/2 teaspoons Sriracha
- 2 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons minced ginger
- 2 teaspoons garlic paste
- 1 tablespoon toasted sesame oil (for cooking)
- 1 teaspoon toasted sesame oil (for finishing)
Main Ingredients
- 1-1/4 cups thinly sliced red bell pepper
- 3 cups chopped cooked chicken, cut into 1-inch cubes
- 1/2 cup halved roasted cashews
Optional Garnishes
- 4 green onions, thinly sliced
- Toasted sesame seeds
- Cooked rice, for serving
Instructions
- Prepare Sauce: In a medium bowl, whisk together the cornstarch and rice vinegar until smooth to prevent lumps. Add hoisin sauce, Sriracha, soy sauce, light brown sugar, minced ginger, garlic paste, and 1 tablespoon toasted sesame oil. Stir everything until fully combined and set aside. Stir the sauce again just before adding it to the pan to ensure even consistency.
- Prepare Chicken and Peppers: Cut cooked chicken into 1-inch cubes. Thinly slice red bell peppers for quick cooking and vibrant color in the dish.
- Cook Peppers: Heat a large nonstick pan over medium heat and add 1 tablespoon toasted sesame oil. Once hot, add the sliced red bell peppers and sauté for 3 to 5 minutes, stirring occasionally, until the peppers become crisp-tender but still retain some bite.
- Add Chicken and Cashews: Introduce the cubed chicken and halved roasted cashews to the pan with the sautéed peppers. Pour in the prepared sauce and gently stir to combine all ingredients.
- Heat Through and Thicken Sauce: Cook the mixture for 1 to 2 minutes, stirring gently, until the sauce thickens to a glossy coating that lightly envelops the chicken and vegetables. This short cooking time ensures the chicken remains moist and the cashews retain their crunch.
- Finish and Serve: Remove the pan from heat and drizzle the remaining 1 teaspoon of toasted sesame oil over the dish for added aroma and flavor. Serve immediately over cooked rice, garnished with thinly sliced green onions and a sprinkle of toasted sesame seeds if desired.
Notes
- Minced ginger and garlic paste add fresh, aromatic flavors; fresh ingredients are preferred but pre-minced in jars can be used as a convenient alternative.
- For a sweeter pepper flavor and bright color, use red bell peppers, but feel free to substitute with yellow or orange bell peppers if preferred.
- Using pre-cooked chicken (such as rotisserie or leftover chicken) reduces prep time significantly; if using raw chicken, cook it thoroughly before adding to the dish.
