The pot lid rattles and you know dinner is almost ready. You catch that familiar sound rising from your pressure cooker and it feels like a small celebration in your kitchen. That little float valve popping up signals flavors are melding perfectly under pressure.
You recall the smell of garlic and ginger sizzling just before you sealed the lid tight. It's a warm hint of what's coming. You feel that eager anticipation for the soy and oyster sauce combo, ready to soak every bite.
And then there's the sound again, a steady rattle while the broth depth works its way through chunks of tender chicken and crunchy cashews. It's comforting, almost like a secret rhythm only you can hear. Before you know it, you're quick releasing the pressure and lifting the lid to a plate of goodness.
The Truth About Fast Tender Results
- You gotta wait for the pressure build before the timer starts, that's when the real work begins inside.
- Broth depth matters, make sure juices just cover the chicken for juicy results.
- Quick release helps stop cooking fast so your veggies and nuts stay crisp.
- Slow release works great if you wanna keep the meat super tender and soak up the sauce.
- The float valve is your best buddy-when it pops up, you know you're locked in and cooking right.
Everything You Need Lined Up
- ½ cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon packed brown sugar
- 2 tablespoon oyster sauce
- ½ teaspoon toasted sesame oil
- 3 tablespoon vegetable oil
- 6 boneless, skinless chicken thighs cut into small cubes
- Kosher salt, to taste
- 1 tablespoon chopped garlic and 1 tablespoon chopped fresh ginger
- 1 chopped green bell pepper
- ¼ cup sherry or chicken broth
- 2 tablespoon cornstarch
- ½ cup drained canned water chestnuts, chopped coarse
- 1 cup unsalted cashews
- 2 thinly sliced green onions
- Cooked rice or noodles for serving (optional but recommended)
Get all your bits and pieces ready before you start. It really helps keep the pressure cooker process smooth. You don't wanna be scrambling or chopping last minute, trust me.
The sauces and seasonings mix up real quick in a small bowl before you even think about heating your pan. Getting those flavors lined up lets you pour them in right when you need 'em.
The chicken chops up neatly so it cooks through fast under pressure. That bite-sized cut helps so it's tender but not falling apart weirdly. And don't forget those crunchy cashews for texture!
Walking Through Every Single Move
- Whisk soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil in a small bowl. Set it aside, you'll need this saucy goodness soon.
- Heat 1 tablespoon of vegetable oil in a skillet or wok on medium-high heat. You want it hot enough to sizzle but not burn.
- Add half the cubed chicken, sprinkle with a pinch of kosher salt, and stir-fry until browned and cooked through. Takes about 5 to 7 minutes. Remove chicken to a plate.
- Repeat with another tablespoon of oil and the rest of the chicken. Get it all nicely browned.
- Add last tablespoon of oil to the pan. Toss in garlic and ginger, stir-fry quickly for about 30 seconds till fragrant. Don't let it burn!
- Put the chicken back in the pan, pour your sauce over everything, stir to coat evenly. Let it simmer for 2 to 3 minutes so sauce thickens slightly.
- Mix in green pepper, water chestnuts, and cashews. Give it a good toss and cook another minute. You want these fresh and crunchy still.
- Serve over hot steamed rice or noodles, sprinkling sliced green onions on top to finish it off. You're ready to dig in!
Smart Shortcuts for Busy Days
- Use pre-chopped garlic and ginger from the store. It saves tons of prep time and still smells great.
- Swap fresh green bell peppers for frozen ones if you're in a rush. They hold up well after cooking and cut some minutes off.
- Buy roasted unsalted cashews already toasty so you don't gotta fry or roast 'em yourself.
- Pre-make the sauce mix and store in a jar in the fridge. When dinner calls, just pour and go!
Your First Taste After the Wait
When you finally plate this Cashew Chicken, you notice the sauce clings to each bite of tender chicken just right. There's that salty tang from the soy sauce mixed with the sweet hit of brown sugar. You almost wanna lick the pan clean.
The crunch of cashews and water chestnuts plays so nicely against the soft chicken and bell peppers. That toasted sesame oil sneaks in at the end with a warm, nutty flavor you don't expect but totally love.
And the hint of fresh green onions on top ties it all with a little punch. It's a dish that feels like a cozy hug after a long day. You can't help but smile with the first bite.
How to Store This for Later
- In the fridge, store leftover Cashew Chicken in an airtight container for up to 4 days. It keeps really well but loses a little crunch in the cashews.
- If you freeze it, separate into meal-sized portions. Use freezer-safe bags or containers and it will last about 3 months. Thaw overnight in the fridge when ready to enjoy again.
- Reheat gently in a skillet on the stove over low heat so the sauce loosens but cashews don't burn. Avoid microwave if you want best texture.
When reheating, you may wanna add a splash of broth or water if sauce thickened too much. Stir often and watch closely so it warms through without drying out.
Your Most Asked Questions Answered
- Can I use chicken breasts instead of thighs? Yeah, you can. Just be careful not to overcook breasts since they dry out faster under pressure. Cut them evenly and check doneness early.
- How do I keep the cashews crunchy? Add cashews at the very end of cooking or stir them in after you release the pressure using the quick release. Keeps that crunch alive.
- Can I double this recipe? Totally. Just make sure your pressure cooker isn't overfilled. Keep sauce and broth amounts balanced so it cooks evenly.
- What's a good substitute for oyster sauce? If you're allergic or avoid seafood, soy sauce mixed with a hint of hoisin sauce works fine instead.
- Do I need to brown chicken first? It's better for flavor but if you're pressed for time just toss chicken right in. Cooking time might vary but it works.
- Why is my sauce too thin? Mix 2 tablespoons cornstarch with a little water to make a slurry and stir it in after pressure cooking. Simmer a bit to thicken up.
For more great recipes to try alongside, check out our Stuffed Pepper Soup and Slow Cooker Garlic Butter Beef Bites & Potatoes. Both dishes offer comforting flavors perfect for busy days and flavorful meals.
Cashew Chicken
Equipment
- 1 Mixing bowl Small
Ingredients
Main ingredients
- ½ cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon packed brown sugar
- 2 tablespoon oyster sauce
- ½ teaspoon toasted sesame oil
- 3 tablespoon vegetable oil
- 6 boneless, skinless chicken thighs cut into small cubes
- Kosher salt to taste
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh ginger
- 1 green bell pepper chopped
- ¼ cup sherry or chicken broth
- 2 tablespoon cornstarch
- ½ cup drained canned water chestnuts chopped coarse
- 1 cup unsalted cashews
- 2 green onions thinly sliced
- Cooked rice or noodles optional but recommended, for serving
Instructions
Instructions
- Whisk soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil in a small bowl. Set it aside.
- Heat 1 tablespoon of vegetable oil in a skillet or wok on medium-high heat until hot.
- Add half the cubed chicken, sprinkle with salt, and stir-fry for 5 to 7 minutes until browned and cooked. Remove to a plate.
- Repeat with another tablespoon of oil and remaining chicken. Brown thoroughly.
- Add remaining tablespoon of oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Return chicken to pan, pour sauce over, and stir to coat. Simmer for 2 to 3 minutes to slightly thicken.
- Add green pepper, water chestnuts, and cashews. Stir and cook for another minute. Serve over rice or noodles with green onions on top.
