This easy and quick weeknight cashew chicken recipe is packed full of flavor. Stir fried in a wok or a skillet, this homemade cashew chicken is a great, healthier alternative to a takeout. Packed full of Asian flavors, this dish is the perfect addition to your weekly meal rotation.
Cover the bowl and refrigerate 30 minutes or up to 2 hours.
For the Sauce:
In a medium bowl, whisk together remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, chicken broth, Worcestershire Sauce, hoisin, rice vinegar, red pepper flakes, brown sugar and remaining 1-tablespoon corn starch; set aside.
½ cup mirin, 6 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 cup low-sodium chicken broth, 3 tablespoons Worcestershire sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice or white wine vinegar, ¼ teaspoon red pepper flakes, 1 tablespoon dark brown sugar, 3 tablespoons cornstarch
For the Stir-fry:
Drain chicken and pat dry with paper towels.
Heat 2 teaspoons oil in a 12-inch nonstick skillet set over medium-high heat just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.
2 tablespoons canola or vegetable oil
Add the remaining 2 teaspoons oil and heat to shimmering.
Add water chestnuts, 1 cup chopped cashews and frozen peas and cook, stirring continuously, 1 minute.