Get ready to dive into a bowl of deliciousness with this Cashew Chicken recipe! Perfect for busy weeknights, this quick and easy dish combines tender chicken, crunchy cashews, and vibrant vegetables all wrapped up in a savory sauce that’s ready faster than a takeout delivery. Trust me, once you’ve had a taste, you’ll never want to order it out again!
Budget Information
The total cost of this Cashew Chicken recipe is approximately $12.50, which makes it about $3.13 per serving for four servings. Here’s how the costs break down: Fresh chicken breast ($5.00), unsalted cashews ($3.00), bell peppers ($2.00), broccoli ($1.50), soy sauce ($0.50), and olive oil ($0.50). With these ingredients, you’re getting great flavor without breaking the bank!
Why This Recipe Works
This Cashew Chicken recipe works wonders for several reasons. First off, it’s a one-pan meal, which means less time cleaning up and more time enjoying your delicious dinner. The combination of textures—the tender chicken, crunchy cashews, and crisp veggies—creates a delightful mouthfeel that’s incredibly satisfying. Plus, the sweet and salty sauce ties everything together beautifully, delivering a flavor punch that’s irresistibly addictive. Why not whip this up for dinner tonight?
Ingredients + Optional Substitutions
Here’s what you’ll need to make this mouthwatering dish, along with some handy substitutions:
- 1 lb chicken breast, cubed – $5.00 (Substitution: firm tofu for a vegetarian version)
- 1 cup cashews – $3.00 (Substitution: peanuts for a different nutty flavor)
- 1 bell pepper, sliced (any color) – $1.00 (Substitution: snap peas or green onions)
- 1 cup broccoli florets – $1.50 (Substitution: any seasonal vegetable you love)
- 1/4 cup soy sauce – $0.50 (Substitution: tamari for gluten-free options)
- 2 tbsp olive oil – $0.50 (Substitution: any vegetable oil)
- 1 tbsp cornstarch (optional, for thickening) – $0.10 (Substitution: flour or arrowroot powder)
Step-by-Step Recipe Instructions
Step 1: Start by prepping your ingredients. Cube the chicken breast into bite-sized pieces, slice the bell pepper, and wash the broccoli florets. This way, everything is ready to go when you start cooking. It’s a great habit that saves time and makes the cooking process smoother; plus, who doesn’t love a clean prep station?
Step 2: Heat the olive oil in a large pan or skillet over medium-high heat. Once the oil is nice and hot (you’ll see it shimmer a bit), add the cubed chicken. Cook it for around 5-7 minutes, or until it’s browned and cooked through. You want that golden crust on the chicken; it adds great depth to the dish!
Step 3: Once the chicken is cooked, push it to the side of the pan and toss in your sliced bell pepper and broccoli florets directly into the oil. Stir-fry these for about 3-4 minutes until they’re vibrant and just tender but still crisp. This way, they maintain their color and nutrients!
Step 4: Now it’s time for the magic! Pour the soy sauce over the chicken and veggies. If you’re thickening the sauce, mix the cornstarch with two tablespoons of water in a small bowl until smooth, then add this mixture to the skillet. Stir everything together until well combined and let it cook for another 2-3 minutes until it thickens up slightly. You want it to coat every piece of chicken and veggie!
Step 5: Finally, toss in the cashews, giving the entire dish one last stir to combine. The cashews need just a minute to warm up and absorb some of that yummy sauce flavor. Remove from heat, and be ready for a feast!
Step 6: Serve your Cashew Chicken hot over a bed of steamed rice or noodles for a complete meal that’s comforting and delightful!
Nutritional Facts
Here’s the nutritional breakdown per serving:
- Calories: 450
- Protein: 32g
- Carbohydrates: 25g
- Total Fat: 20g
- Saturated Fat: 3g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
Storage and Reheating Tips
Leftovers? Yes, please! Store any remaining Cashew Chicken in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the microwave or on the stovetop until it’s heated through. You might want to add a splash of water or soy sauce to keep it moist while reheating!
Serving Suggestions
This fabulous dish pairs wonderfully with fluffy jasmine rice or whole grain brown rice for a wholesome meal. Want to up your veggie game? Serve it with a side of steamed or sautéed greens, such as spinach or bok choy. You could also throw in some crispy spring rolls or dumplings for that authentic takeout feel!
Reader Tips or Helpful Notes
Don’t shy away from customizing this recipe! Feel free to add your favorite vegetables or swap proteins. Love a little heat? Add sliced chilies or a splash of chili sauce for a kick. And if you’ve got leftovers, don’t hesitate to toss them into a salad or wrap the next day. You’ll discover delicious new ways to enjoy this awesome dish!
Recipe FAQs
Can I use frozen chicken?
You certainly can! Just make sure to completely thaw it before cooking, and adjust your cooking time if needed.
Is there a vegetarian version of this recipe?
Absolutely! Simply replace the chicken with firm tofu or tempeh to keep it plant-based.
Can I make this dish in advance?
Yes, you can prep the chicken and veggies ahead of time and then cook everything just before serving for the freshest taste.
What can I serve with Cashew Chicken?
It pairs well with rice, noodles, or a fresh green salad. You could even serve it in lettuce wraps!
How can I store leftovers?
Refrigerate in an airtight container for up to 3 days, and simply reheat when you’re ready to enjoy!
