Cashew Chicken with Bell Peppers

Skip the takeout menu. This cashew chicken comes together faster than delivery and lets you control exactly what goes into the sauce.

Bite-sized chicken breast gets tossed with a little cornstarch and salt, which keeps it tender and gives the sauce something to cling to as it cooks.

Once the chicken is just cooked through, in go green bell peppers and bamboo shoots for crunch, followed by cashews for that buttery, nutty bite the dish is named for.

The sauce is where the flavor lives: soy sauce and savory soybean paste for umami depth, balanced with a little sugar and a tang of rice vinegar.

Pour it over everything at the end and toss until glossy and heated through. Serve over rice and you’ve got dinner in about half an hour.

Chef Tips

• Toss the chicken with cornstarch before cooking; it gives the pieces a velvety coating and helps the sauce thicken.
• Add the cashews near the end so they stay crunchy instead of going soft in the sauce.
• Have everything prepped and the sauce mixed before you start, since stir-fries cook in minutes.

Variations

• Use tamari in place of soy sauce to keep it gluten-free, as the recipe notes.
• Add a splash of chili paste or a few dried chiles for heat.
• Toss in extra vegetables like snap peas, water chestnuts, or red pepper for color.