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This easy Cashew Chicken is a cozy, better-than-takeout dinner made with juicy chicken, crunchy cashews, and a sweet-savory sauce that comes together in minutes. Delicious over rice or veggies!
Cashew Chicken
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesCalories
375
kcalIngredients
For the Chicken:
1 1/2 pounds of chicken (breast or thighs) cut into 1 inch pieces
1/2 tsp baking soda
2 TBS corn starch
salt and pepper to taste
1 TBS sesame oil
1 TBS vegetable oil
- For The Sauce Mix
1/2 cup chicken broth or water
2 TBS soy sauce
1 tsp sugar
1 TBS rice vinegar
1 TBS hoisin sauce
1/2 – 1 tsp sriracha – depending how hot you want it
1 tsp chili garlic sauce
1 TBS ketchup
- Additional Ingredients
1 tsp ginger
1 TBS minced garlic
1 small diced onion
3/4 cup unsalted roasted cashews
- Optional
Chopped green onion for garnish
Sesame seeds
Sauteed peppers
Instructions
- In a medium bowl whisk together all the ingredients for the sauce mix and set it aside.
- In a large bowl add your chicken pieces, baking soda, corn starch, salt and pepper and toss to combine.
- Heat the sesame oil and vegetable oil in a large skillet or wok over medium to medium/high heat.
- Add the chicken and cook until no longer pink – remove the chicken and set it aside.
- In the same pan add the ginger, minced garlic and onion and saute until the onions are soft.
- Add the sauce mix to the pan – reduce to medium heat and cook until the sauce starts to slightly thicken – about 3–5 minutes.
- Add the chicken and toss well to coat. Cook for an additional couple of minutes to heat the chicken.
- Top with roasted cashews.
- If desired, garnish with green onions and sesame seeds or optionally, sauteed bell peppers if using
Notes
- You can roast your cashews on the stove in a pan over low/medium heat. Simply put a little olive oil in a pan, add the cashews and continue to toss for about 5–10 minutes until crispy.
