Description
Cashew chicken brings together tender chicken and crunchy cashews in a savory sauce that makes dinner feel special. Tossed with colorful vegetables and served over steamed rice, this classic Chinese-American dish delivers comfort and flavor in just one delightful plate.
Ingredients
Scale
Proteins:
- 1.5 lbs chicken thighs
Dry Goods:
- 0.5 cup cornstarch
- 1 cup roasted cashews
Sauce and Aromatics:
- 0.75 cup chicken stock
- 0.25 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 4 green onions
- Canola oil
- Olive oil
Instructions
- Whisk together ¾ cup chicken stock, ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons hoisin sauce, 1 tablespoon cornstarch, and 1 tablespoon rice vinegar in a small bowl. Set the sauce mixture aside for later.
- Coat your chicken pieces with ½ cup cornstarch, ensuring every chunk is evenly dusted and no white spots remain.
- Heat oil to exactly 350°F in a deep fryer or heavy-bottomed pan. Carefully drop chicken pieces into hot oil, frying for 2-3 minutes until they turn golden brown and reach an internal temperature of 165°F.
- Drain fried chicken on paper towels to remove excess oil, letting them rest while preparing the next steps.
- Add 1 tablespoon oil to a large skillet over medium-high heat. Toss in 3 minced garlic cloves, 1 tablespoon minced ginger, and 1 cup roasted cashews.
- Stir-fry the aromatics and cashews for exactly 1 minute until fragrant and lightly toasted.
- Pour the prepared sauce into the skillet, stirring continuously until the mixture thickens and becomes glossy, about 2 minutes.
- Return the crispy chicken pieces to the pan, gently tossing to ensure each piece gets thoroughly coated with the sauce.
- Sprinkle 3 sliced green onions over the dish, giving a final gentle stir to distribute them evenly.
- Transfer the cashew chicken to a serving platter, ready to be enjoyed over steamed rice.
Notes
- Always check chicken’s internal temperature reaches 165°F for food safety when cooking.
- Cornstarch coating helps create a crispy exterior and keeps chicken juicy during frying.
- For a gluten-free version, replace soy sauce with tamari and use gluten-free hoisin sauce.
- Toasting cashews briefly before adding to the dish enhances their nutty flavor and adds extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg