Vegan Cashew Chicken with Soy Curls
Soy curls are the secret weapon here — rehydrated in seasoned vegetable broth, pressed dry, and then pan-fried until they develop genuinely crispy, golden edges that hold up beautifully once the glossy sauce hits the pan. The sauce itself is a punchy blend of soy sauce, hoisin, rice vinegar, toasted sesame oil, and a touch of maple syrup, with cornstarch pulling it all together into that thick, lacquered coating you want clinging to every bite. Snap peas and red bell pepper keep things bright and crisp-tender, while toasted cashews add a rich, buttery crunch that makes the whole dish feel indulgent. Fresh garlic and grated ginger go in right before the sauce, so their flavor stays sharp and aromatic rather than fading into the background. The whole stir-fry comes together in one skillet or wok, which means minimal cleanup for a weeknight dinner that genuinely tastes like takeout. Served over white rice with a scatter of scallion greens and sesame seeds, this makes four satisfying portions that are just as good reheated the next day.
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Learn more →Ingredients
4 servings
For the soy curls
- 3 cups dry soy curls
- 2 cups vegetable broth
- 1 tbsp soy sauce
For the sauce
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1 tbsp maple syrup
- ½ cup water
- ½ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil (such as avocado or canola oil), divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup snap peas, trimmed
- 3 scallions, white and light green parts only, sliced into 1-inch pieces
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¾ cup raw cashews
For serving
- cooked white rice, for serving
- sliced scallion greens, for serving (optional)
- sesame seeds, for serving (optional)
Instructions
- 1
Combine the soy curls, vegetable broth, and 1 tbsp soy sauce in a medium bowl. Let soak for 10–15 minutes, until the soy curls are fully rehydrated and pliable. Drain well, pressing out as much liquid as possible with your hands or a clean towel — the drier they are, the better they will brown.
- 2
While the soy curls soak, whisk together the 3 tbsp soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, cornstarch, maple syrup, water, and red pepper flakes in a small bowl until smooth and the cornstarch is fully dissolved. Set aside.
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