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P.F. Chang's Almond and Cashew Chicken Recipe
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P.F. Chang's Almond and Cashew Chicken Recipe

P.F. Chang's Almond and Cashew Chicken is a savory and nutty stir-fry featuring tender chicken, crunchy almonds and cashews, and crisp vegetables tossed in a flavorful garlic soy sauce for a perfect balance of texture and taste. Make our P.F. Chang's Almond and Cashew Chicken Recipe at home. With our Secret Restaurant Recipe your Almond and Cashew Chicken will taste just like P.F. Chang's.
Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Keyword: Asian, Chicken Recipe, Chinese Restaurant, Chinese Restaurant-Style Recipe, P.F. Chang's, Rice

Ingredients

  • 2 tablespoons Soy Sauce
  • 1 tablespoon Cornstarch
  • 1 pound boneless, skinless Chicken Breasts cut into bite-sized pieces
  • 2 tablespoons Vegetable Oil
  • 1/2 cup roasted unsalted Almonds
  • 1/2 cup roasted unsalted Cashews
  • 1 Red Bell Pepper seeded and diced
  • 1 Green Bell Pepper seeded and diced
  • 1/2 cup Water Chestnuts sliced
  • 3 Green Onions sliced diagonally
  • 2 cloves Garlic minced
  • 1 teaspoon Ginger grated

Sauce

  • 1/4 cup Soy Sauce
  • 2 tablespoons Hoisin Sauce
  • 1 tablespoon Oyster Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Honey
  • 1 teaspoon Sesame Oil
  • 1/4 teaspoon Red Pepper Flakes

Instructions

  • In a bowl, add soy sauce and cornstarch. Mix.
  • Add chicken pieces and toss to cover. Set aside and marinate for 15 - 20 minutes while you prepare the other ingredients.
  • In a small bowl, whisk together all sauce ingredients, soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, sesame oil and red pepper flakes. Set aside.
  • Add 1 tablespoon vegetable oil into a large skillet or wok. Place over medium-high heat.
  • When oil is hot and shimmering, add marinated chicken. Stir-fry until golden brown and cooked through, about 4 - 5 minutes.
  • Remove to a paper towel-covered plate to drain. Set aside and keep warm.
  • Add remaining tablespoon of oil to the skillet.
  • Toss in garlic, ginger, bell peppers, water chestnuts and green onions. Stir-fry for 3 - 4 minutes until the vegetables are tender but crisp.
  • Return chicken to skillet. Add almonds and cashews. Stir.
  • Pour prepared sauce over the top. Stir well to coat everything evenly. Cook for 2 - 3 minutes until the sauce thickens slightly.
  • Serve hot over steamed rice or noodles and enjoy this nutty, savory classic inspired by P.F. Chang’s!