Description
Recreate the famous Cheesecake Factory’s Spicy Cashew Chicken at home with this delicious and easy-to-follow recipe. Tender chicken pieces coated in a flavorful sauce with crunchy cashews and vibrant bell peppers, served over steamed rice.
Ingredients
Scale
For the Chicken:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
For the Sauce:
- 1/2 cup unsalted roasted cashews
- 1 red bell pepper, diced
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon fresh ginger, minced
- 1/4 cup water
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons hoisin sauce
- 3 tablespoons sweet chili sauce
- 1 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
For Serving:
- 2 cups steamed white rice
Instructions
- Coat the Chicken: In a medium bowl, toss the chicken with cornstarch, salt, and black pepper until evenly coated.
- Cook the Chicken: Heat vegetable oil in a skillet, add chicken, and cook until golden brown. Set aside.
- Prepare the Sauce: Stir-fry cashews, bell pepper, and green onions. Add garlic and ginger. Whisk together water, soy sauce, rice vinegar, hoisin sauce, sweet chili sauce, sugar, red pepper flakes, and sesame oil. Pour into the skillet and simmer.
- Combine and Serve: Return chicken to the skillet, coat in sauce, and heat through. Serve over steamed rice.
Notes
- For extra heat, increase crushed red pepper flakes or add fresh chili.
- Try using chicken thighs for a different texture.
- Toast cashews before adding for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 portion (with rice)
- Calories: 520
- Sugar: 15 g
- Sodium: 940 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
