Sweet’N Sour Cashew Chicken

chefs-mate chefs-mate 0 Comments
Servings: 3 cups Difficulty: Advanced
Jump To Recipe Print Recipe
A quick and flavorful stir-fry combining tender chicken, crisp vegetables, and sweet canned peaches for a unique twist on a classic.
Sweet'n Sour Cashew Chicken recipe image

This zesty Sweet’N Sour Cashew Chicken offers a delightful twist on traditional stir-fry by incorporating the natural sweetness of canned peaches. The dish features tender, bite-sized chicken pieces coated in a glossy, tangy sauce made from sweet-and-sour sauce and peach syrup. Crisp-tender carrots and onions provide a fresh crunch, while roasted cashews add a satisfying nutty texture. This meal comes together in under thirty minutes, making it an excellent choice for busy weeknight dinners.

Sweet'n Sour Cashew Chicken recipe image
Print Recipe

Sweet’N Sour Cashew Chicken

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 450

Description

This zesty Sweet'N Sour Cashew Chicken offers a delightful twist on traditional stir-fry by incorporating the natural sweetness of canned peaches. The dish features tender, bite-sized chicken pieces coated in a glossy, tangy sauce made from sweet-and-sour sauce and peach syrup. Crisp-tender carrots and onions provide a fresh crunch, while roasted cashews add a satisfying nutty texture. This meal comes together in under thirty minutes, making it an excellent choice for busy weeknight dinners.

Directions

  1. Drain the peaches, reserving 1/3 cup of the syrup. Cut the peach halves in half again to create bite-sized pieces.
  2. In a small bowl, blend the reserved 1/3 cup peach syrup with 1 cup of bottled sweet and sour sauce. Set aside.
  3. Cut the boneless, skinless chicken breasts into 1-inch squares.
  4. In a large bowl, combine the cornstarch, soy sauce, minced fresh ginger, and sugar. Add the chicken pieces and stir until evenly coated.
  5. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
  6. Add the marinated chicken mixture to the hot wok. Stir-fry for about 4 minutes, or until the chicken is cooked through and lightly browned.
  7. Remove the cooked chicken from the wok and transfer to a warm plate.
  8. Add the remaining vegetable oil to the wok. Add the chunked onion and julienned carrot.
  9. Stir-fry the vegetables for 2-3 minutes until they are crisp-tender.
  10. Pour the sweet and sour sauce mixture into the wok with the vegetables. Return the cooked chicken to the wok.
  11. Cook, stirring constantly, for 1-2 minutes until the chicken and vegetables are thoroughly coated in the thickened sauce.
  12. Stir in the peach pieces and cashews. Heat through for another 30 seconds.
  13. Serve immediately over steamed rice or noodles.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 3g15%
Cholesterol 120mg40%
Sodium 850mg36%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 25g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, stir-fry, sweet and sour, cashews, peaches, quick dinner, weeknight meal, asian inspired, wok, family friendly, vegetable, soy sauce, ginger, easy recipe, protein, savory, glazed, rice bowl
Recipe Card powered by WP Delicious