Description
This Cashew Chicken recipe is a flavorful and quick stir-fry dish featuring tender bite-sized chicken pieces coated in a light cornstarch crust, toasted cashews, and a savory sauce made from hoisin, soy sauce, rice vinegar, and sesame oil. Perfect for a weeknight dinner, it combines crunch and sweetness with aromatic garlic and fresh green onions for a balanced and satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- ¼ cup cornstarch
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cashews and Garnishes
- 1 cup raw, unsalted cashews
- 4 green onions, sliced, plus more for garnish
- Sesame seeds (optional, for garnish)
Sauce
- ½ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
Cooking Oil
- 1 tablespoon vegetable oil
Instructions
- Coat the Chicken: In a large bowl, toss the bite-sized chicken pieces with the cornstarch, kosher salt, and freshly ground black pepper until all pieces are evenly coated.
- Prepare the Sauce: In a medium bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, sesame oil, and minced garlic until well combined. Set aside.
- Toast the Cashews: Heat a large skillet or wok over medium heat. Add the raw, unsalted cashews and cook, stirring frequently, until they become fragrant and lightly toasted, approximately 3-5 minutes. Remove the cashews from the pan and set aside.
- Cook the Chicken: Add the vegetable oil to the hot skillet. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken until the bottom side is golden brown, about 3 minutes, then flip and cook the other side for an additional 2 minutes until cooked through and golden.
- Sauté the Green Onions: Add the sliced green onions to the pan and cook, stirring, for 1-2 minutes until softened but still vibrant.
- Combine and Glaze: Pour the prepared sauce into the pan along with the toasted cashews. Stir everything to coat evenly and continue cooking until the sauce thickens slightly and glazes the chicken nicely, about 2-3 minutes.
- Garnish and Serve: Transfer the cashew chicken to a serving dish. Garnish with additional sliced green onions and optional sesame seeds. Serve immediately for best flavor and texture.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- For a spicier version, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce mix.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- To keep the cashews crunchy, toast them separately and add them at the end.
- Ensure the chicken pieces are dry before coating with cornstarch for a better crust.
