Description
Cashew Chicken is a flavorful and easy-to-make dish featuring tender chicken thighs coated in a savory, slightly sweet hoisin-based sauce, stir-fried with crunchy roasted cashews and finished with fresh green onions and toasted sesame seeds. Ready in just 30 minutes, this recipe is perfect for a quick weeknight dinner that brings a delicious Asian-inspired meal to your table.
Ingredients
Sauce Ingredients
- 3 tablespoons water
- 3 tablespoons hoisin sauce
- 2 teaspoons soy sauce
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon white pepper
- 2 minced garlic cloves
Marinade Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 minced garlic clove
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2″ pieces
Cooking Ingredients
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 1 cup roasted, unsalted cashews
- 2 thinly sliced green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Sauce: In a mixing bowl, combine 3 tablespoons water, hoisin sauce, 2 teaspoons soy sauce, 1 1/2 teaspoons rice vinegar, 1 1/2 teaspoons cornstarch, white pepper, and 2 minced garlic cloves. Whisk all together until smooth, and set aside.
- Marinate the Chicken: In another bowl, whisk together 1 tablespoon rice vinegar, 1 tablespoon water, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 minced garlic clove. Add the chicken thigh pieces and stir until all pieces are evenly coated. Allow the chicken to marinate for 10 minutes to absorb the flavors.
- Cook the Chicken, First Half: Heat a large pan or wok over high heat and add 1 tablespoon of neutral oil. Add half of the marinated chicken and cook for about 4 to 5 minutes, stirring frequently until partially cooked through.
- Cook the Chicken, Second Half: Transfer the partially cooked chicken to a plate. Add the remaining 1 tablespoon oil to the pan, then add the rest of the chicken and cook for another 4 to 5 minutes until partially done.
- Combine Chicken and Sauce: Return the plated chicken to the pan. Pour the prepared sauce into the pan and lower the heat to medium. Simmer the chicken in the sauce for 2 to 3 minutes, stirring occasionally, until the sauce thickens and coats the chicken evenly.
- Add Cashews and Garnish: Stir in the roasted unsalted cashews until evenly combined with the chicken mixture. Remove the pan from heat and garnish with thinly sliced green onions and toasted sesame seeds.
- Serve: Serve the cashew chicken hot, ideally with steamed rice or noodles for a complete meal.
Notes
- Use boneless skinless chicken thighs for the best texture and flavor; chicken breasts can be used but may be less tender.
- Ensure to stir frequently while cooking chicken to prevent sticking and to promote even cooking.
- Adjust the amount of hoisin sauce if you prefer a sweeter or less sweet sauce.
- Roasted, unsalted cashews add crunch and a mild flavor; you can toast raw cashews lightly if needed.
- This dish pairs well with steamed jasmine or brown rice and stir-fried vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
