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Cashew Chicken Recipe

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4.2 from 63 reviews

This Cashew Chicken recipe features tender bite-sized chicken pieces coated in cornstarch and cooked until crispy, then sautéed with fragrant garlic, ginger, roasted cashews, and a savory-sweet sauce. Perfectly balanced with soy sauce, honey, hoisin, and a touch of rice vinegar, this dish is a quick and flavorful stir-fry ideal for a satisfying dinner in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Protein and Coating

  • 1 pound chicken thighs or breasts, cut into bite-sized pieces
  • 1/4 cup cornstarch

Cooking Oil

  • 3 tablespoons oil (for frying and sautéing)

Aromatics and Nuts

  • 1 teaspoon minced ginger
  • 2 cloves garlic, minced
  • 1 cup unsalted roasted cashews
  • 1/2 cup sliced green onions

Sauce

  • 1/4 cup chicken stock
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons hoisin sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon rice wine vinegar

Instructions

  1. Prepare the sauce: In a bowl, combine chicken stock, soy sauce, honey, hoisin sauce, 1 teaspoon cornstarch, and rice wine vinegar. Stir well and set aside.
  2. Coat the chicken: Add the chicken pieces and 1/4 cup cornstarch to a separate bowl. Toss to evenly coat each piece with cornstarch, ensuring a crispy exterior when cooked.
  3. Cook the chicken: Heat oil to 350°F if deep-frying and fry chicken for 2-3 minutes until crispy and fully cooked. Alternatively, pan-fry the chicken over medium-high heat with 2 tablespoons of oil for 2-3 minutes on each side until golden and cooked through. Remove chicken and drain on a paper towel-lined plate.
  4. Sauté aromatics and cashews: In a large pan, heat 1 tablespoon oil over medium heat. Add minced garlic, ginger, and roasted cashews, cooking for about 1 minute until fragrant.
  5. Add sauce and combine: Pour the prepared sauce into the pan and cook until it bubbles and thickens, about 1-2 minutes. Add the cooked chicken back to the pan and toss to coat evenly with the sauce.
  6. Finish and serve: Remove from heat, toss the dish with sliced green onions, and serve immediately for a delicious Cashew Chicken experience.

Notes

  • You can use either chicken thighs or breasts depending on your preference; thighs yield more juiciness.
  • Deep-frying yields a crispier coating, while pan-frying is a quicker and less oily option.
  • Adjust honey amount for sweetness to taste.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Serve with steamed rice or steamed vegetables for a complete meal.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/cashew-chicken-recipe/