Cashew Chicken

This quick and flavorful cashew chicken combines tender chicken thighs, crunchy nuts, and savory sauce for the perfect pressure cooker dinner.

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Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 450 kcal

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

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.

Notes

To save time, use pre-chopped garlic and ginger and pre-roasted cashews. Store leftovers in an airtight container up to 4 days in fridge or freeze up to 3 months.