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–+ servings
Cashew Chicken

Savory Cashew Chicken for a Quick Weeknight Delight

This Easy Cashew Chicken brings takeout flavors home, featuring tender chicken, crunchy cashews, and a sweet sauce, all ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken thighs or breasts use thighs for richer flavor
For the Coating
  • 1/4 cup cornstarch essential for crispy texture
  • 2 tablespoons oil high smoke-point like canola
For the Sauce
  • 1 cup chicken stock or vegetable broth for vegetarian
  • 1/4 cup soy sauce low-sodium preferred
  • 2 tablespoons honey agave syrup for vegan option
  • 2 tablespoons hoisin sauce omit if unavailable
  • 2 tablespoons rice vinegar or white vinegar as alternative
For Flavor
  • 2 cloves garlic minced
  • 1 inch ginger minced
  • 1 cup cashews whole, for crunch
  • 1/4 cup green onions sliced

Equipment

  • Large Bowl
  • Small bowl
  • deep pan or wok

Method
 

Step-by-Step Instructions for Cashew Chicken
  1. In a small bowl, whisk together chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice vinegar. Set aside.
  2. In a larger bowl, coat chicken with cornstarch until evenly coated.
  3. Heat oil in a deep pan to 350°F. Fry coated chicken in batches for 2-3 minutes until golden brown.
  4. Stir-fry garlic, ginger, and cashews in 1 tablespoon of oil over medium heat for about 1 minute.
  5. Pour the prepared sauce mixture into the pan, stirring until it thickens and bubbles, about 2-3 minutes.
  6. Add the fried chicken to the pan and toss to coat with the sauce.
  7. Remove from heat and stir in sliced green onions before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.

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