Description

This Cashew Chicken recipe is a delicious homemade version of the classic takeout favorite, featuring tender chicken, crunchy cashews, and a savory sauce.

Ingredients

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1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
3/4 cup unsalted cashews
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1/4 cup low sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/2 teaspoon sesame oil
1/4 cup water
2 green onions, sliced (for garnish)
Cooked white rice, for serving

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Instructions

In a medium bowl, toss the chicken pieces with cornstarch until evenly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
In the same skillet, add cashews and toast for 2–3 minutes until golden. Remove and set aside.
Add garlic and ginger to the skillet and sauté for 30 seconds.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and water.
Pour the sauce into the skillet and bring to a simmer.
Return the chicken and cashews to the skillet and stir to coat in the sauce. Cook for another 2–3 minutes.
Garnish with sliced green onions and serve hot over cooked white rice.

Notes

You can substitute chicken with tofu for a vegetarian version.
Adjust the sauce sweetness or saltiness by modifying the brown sugar or soy sauce levels.
For extra heat, add red pepper flakes or sriracha to the sauce.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 32g
Cholesterol: 75mg