If you’ve been searching for a dish that delivers that perfect balance of sweet, savory, and a little kick, then this Cashew Chicken with Honey and Ginger Sauce Recipe is exactly what you need to try next. Imagine tender chicken strips coated in a luscious honey and ginger-infused sauce, combined with crunchy cashews and crisp vegetables—all coming together in one glorious, comforting meal. This dish not only dazzles the taste buds but also brings vibrant colors and textures to the table, making every bite a delightful experience you’ll want to share with family and friends.
Ingredients You’ll Need
The magic of this Cashew Chicken with Honey and Ginger Sauce Recipe starts with simple yet essential ingredients that each play a critical role in building the layers of flavor and texture. From the sweetness of honey to the zing of fresh ginger, every element has its starring moment.
- Hoisin sauce: Adds a rich, slightly sweet depth that’s foundational for the sauce’s complexity.
- Low-sodium soy sauce: Brings that classic umami and saltiness to balance the dish perfectly.
- Chicken broth: Enhances the sauce with savory richness without overpowering.
- Honey: Introduces a natural sweetness that beautifully complements the ginger.
- Rice vinegar: Provides a subtle tang that brightens the flavors and cuts through the sweetness.
- Sesame oil: Gives a toasty, nutty aroma that’s unmistakably Asian-inspired.
- Fresh ginger: Adds a bright, zesty warmth that pairs wonderfully with honey.
- Cornstarch: Thickens the sauce to perfect clinginess on the chicken.
- Sriracha sauce and crushed red pepper flakes: Bring just the right amount of heat to awaken the palate.
- Canola oil: A neutral cooking oil that allows the other flavors to shine without interference.
- Boneless, skinless chicken breasts: Thinly sliced for quick cooking and great texture.
- Carrots and snow peas: Provide vibrant color and a satisfying crunch.
- Garlic: Gives a savory punch that elevates every bite.
- Water chestnuts: Add crispness and a pleasant contrast to tender veggies and chicken.
- Cashews: The star nut, lending crunch and buttery flavor that’s downright addictive.
- Salt and pepper: Simple seasonings that enhance all the flavors naturally.
- Cooked jasmine rice: The perfect fluffy base to soak up all that amazing sauce.
How to Make Cashew Chicken with Honey and Ginger Sauce Recipe
Step 1: Make the Sauce
Start by whisking together the hoisin sauce, low-sodium soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated fresh ginger, cornstarch, sriracha sauce, and crushed red pepper flakes in a bowl until completely smooth. This vibrant sauce is the heart of the dish, as it beautifully marries sweetness, tang, spice, and umami all in one.
Step 2: Cook the Chicken
Heat your canola oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken breasts with salt and pepper. To ensure a nice caramelization, work in batches by adding the chicken strips to the skillet and cooking them until golden brown on each side—about 2 to 3 minutes per side. Once browned, remove the chicken and set it aside; it will finish cooking later when combined with the sauce.
Step 3: Sauté the Vegetables
In the same skillet, add the carrots and snow peas and sauté for approximately 3 minutes until they’re tender but still crisp. This quick cook maintains their vibrant color and satisfying crunch. Add the minced garlic and drained water chestnuts, cooking for just 1 more minute to release their fragrant aromas without losing their texture.
Step 4: Combine and Finish
Turn the heat down to low and return the cooked chicken strips to the skillet. Pour in the prepared sauce and toss in the cashews, stirring everything together so the sauce coats the chicken and vegetables evenly. Cook for about 1 minute more, allowing the sauce to thicken and become glossy. This last step melds all the flavors, giving you that unmistakable Cashew Chicken with Honey and Ginger Sauce Recipe signature taste.
How to Serve Cashew Chicken with Honey and Ginger Sauce Recipe
Garnishes
To elevate your serving game, sprinkle some freshly chopped green onions or toasted sesame seeds on top. These simple garnishes add a burst of freshness and an extra layer of texture, making the dish look as fabulous as it tastes.
Side Dishes
This dish shines when paired with a light and fragrant jasmine rice, which soaks up every bit of the honey and ginger sauce perfectly. For some extra veggie goodness, steamed broccoli or a crisp Asian-style slaw complements the meal beautifully without overpowering it.
Creative Ways to Present
For a fun twist, try serving the cashew chicken in crunchy lettuce cups for a hand-held option that’s perfect for gatherings. Alternatively, plating the dish in colorful bowls with a sprinkle of fresh cilantro creates an inviting visual and taste sensation that guests will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The flavors deepen overnight, and your Cashew Chicken with Honey and Ginger Sauce Recipe keeps well for up to 3 days, making for a delicious next-day lunch or dinner.
Freezing
If you want to save it for later, you can freeze the cooked chicken, sauce, and vegetables separately in freezer-safe containers. Just keep in mind that snow peas and water chestnuts may soften after thawing, so it’s best to add fresh veggies if you prefer more crunch. Frozen portions last up to 2 months.
Reheating
To reheat, gently warm the leftovers over medium heat on the stove, stirring occasionally to prevent sticking. Add a splash of water or chicken broth if the sauce has thickened too much. Avoid the microwave if possible to preserve texture and flavor, but if in a hurry, cover loosely and heat in short intervals.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and tenderness to the dish. Just make sure to slice them thinly and cook them through completely for the best results.
Is this recipe very spicy?
The heat level is moderate thanks to the sriracha and crushed red pepper flakes. You can adjust the spice by adding more or less according to your taste preferences.
Can I make this dish gluten-free?
Yes! Just use gluten-free soy sauce or tamari and double-check that the hoisin sauce you choose is gluten-free, as some brands contain wheat.
What can I substitute for cashews if I have a nut allergy?
If nuts aren’t an option, roasted chickpeas or crispy water chestnuts can add a nice crunch without the allergen risk.
How long does it take to prepare this Cashew Chicken with Honey and Ginger Sauce Recipe?
From start to finish, it takes about 25 minutes, making it a fantastic choice for a quick yet impressive weeknight dinner.
Final Thoughts
There’s nothing quite like a dish that feels like a warm hug and delivers outstanding flavor at the same time. This Cashew Chicken with Honey and Ginger Sauce Recipe is one of those special meals. Whether you’re cooking for yourself, family, or friends, it’s a guaranteed crowd-pleaser that’s easy to whip up but impressive to serve. Don’t wait to add it to your recipe collection—it just might become your new favorite!
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Cashew Chicken with Honey and Ginger Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This flavorful Cashew Chicken recipe features tender chicken breast strips stir-fried with crisp vegetables and crunchy cashews in a savory-sweet sauce made from hoisin, soy, honey, and sesame oil. Ready in just 25 minutes, it’s a delicious and quick Asian-inspired meal served over steamed jasmine rice.
Ingredients
For the Sauce:
- 2 tablespoons hoisin sauce
- ¼ cup low-sodium soy sauce
- ½ cup chicken broth
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1½ teaspoons sesame oil
- 1½ teaspoons grated fresh ginger
- 2 tablespoons cornstarch
- 2 teaspoons sriracha sauce
- ½ – 1 teaspoon crushed red pepper flakes
For the Chicken and Vegetables:
- 1–2 teaspoons canola oil
- 1½ pounds boneless, skinless chicken breasts, sliced thinly into 2-inch strips
- 2 medium carrots, peeled and thinly sliced
- 8 ounces snow peas
- 1 clove garlic, minced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup cashews
- Salt and pepper to taste
- 4 cups cooked jasmine rice
Instructions
- Make Sauce: In a bowl, whisk together hoisin sauce, low-sodium soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated fresh ginger, cornstarch, sriracha sauce, and crushed red pepper flakes until smooth. Set aside.
- Cook Chicken: Heat canola oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken strips with salt and pepper. Working in batches to avoid overcrowding, add chicken strips to the hot skillet and cook until browned on each side, approximately 2-3 minutes per side. Remove the cooked chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced carrots and snow peas. Sauté for about 3 minutes until they are tender-crisp. Add the minced garlic and drained water chestnuts and cook for an additional 1 minute to incorporate flavors.
- Combine and Finish: Reduce the heat to low. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables, then add the cashews. Stir everything to combine and cook for about 1 minute or until the sauce thickens and coats the ingredients evenly.
- Serve: Serve the cashew chicken hot over 4 cups of cooked jasmine rice for a complete meal.
Notes
- For extra heat, adjust the crushed red pepper flakes and sriracha according to your spice preference.
- To save time, prepare the sauce ahead of time and refrigerate until ready to use.
- Use low-sodium soy sauce to control the saltiness of the dish.
- Ensure not to overcrowd the pan when cooking chicken for better browning.
- This recipe works well with other vegetables such as bell peppers or broccoli if desired.
- Use unsalted cashews if you want to control the sodium levels further.
