Go Back

Cashew Chicken

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a medium bowl whisk together all the ingredients for the sauce mix and set it aside.
  2. In a large bowl add your chicken pieces, baking soda, corn starch, salt and pepper and toss to combine.
  3. Heat the sesame oil and vegetable oil in a large skillet or wok over medium to medium/high heat.
  4. Add the chicken and cook until no longer pink – remove the chicken and set it aside.
  5. In the same pan add the ginger, minced garlic and onion and saute until the onions are soft.
  6. Add the sauce mix to the pan – reduce to medium heat and cook until the sauce starts to slightly thicken – about 3–5 minutes.
  7. Add the chicken and toss well to coat. Cook for an additional couple of minutes to heat the chicken.
  8. Top with roasted cashews.
  9. 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.