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–+ servings
Cashew Chicken

Savory Cashew Chicken Perfect for a Cozy Night In

Enjoy this healthy and quick Cashew Chicken recipe, perfect for satisfying your cravings without the takeout fuss.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American-Chinese
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Juicy and flavorful; use thighs for the best texture, or substitute with breasts if preferred.
For the Coating
  • 1/2 cup Cornstarch Creates a crispy coating for the chicken.
  • 2 tablespoons Oil Choose a neutral oil like canola for frying.
For the Sauce
  • 2 cloves Garlic Fresh minced garlic adds depth.
  • 1 tablespoon Ginger Fresh minced ginger for aromatic warmth.
  • 1/2 cup Chicken Stock Adds savory depth to the sauce.
  • 1/4 cup Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Honey Balances the sauce’s flavor with sweetness.
  • 1 tablespoon Hoisin Sauce Enhances richness; replace with spicy chili paste for more heat.
  • 1 tablespoon Rice Wine Vinegar Brightens the dish with acidity.
For the Garnish
  • 1/2 cup Unsalted Roasted Cashews Provides crunch and nutty flavor.
  • 2 stalks Green Onions Slice for garnish and extra texture.

Equipment

  • skillet
  • medium bowl
  • deep fryer
  • Measuring Cups
  • Thermometer

Method
 

Step-by-Step Instructions for Cashew Chicken
  1. Prepare the Sauce: In a medium bowl, whisk together soy sauce, chicken stock, honey, hoisin sauce, and rice wine vinegar until well combined. Set aside.
  2. Coat the Chicken: Cut the chicken thighs into bite-sized pieces. Toss with cornstarch until evenly coated.
  3. Fry the Chicken: Heat oil in a large skillet or deep fryer over medium-high heat. Fry chicken pieces in small batches until golden brown. Drain on paper towels.
  4. Sauté Aromatics: Sauté minced garlic and ginger in the same skillet until fragrant, then add cashews and cook briefly.
  5. Add the Sauce: Pour the sauce into the skillet with the aromatics and cashews, letting it bubble and thicken.
  6. Combine Chicken and Sauce: Return fried chicken to the skillet, tossing to coat well with the sauce.
  7. Garnish and Serve: Stir in green onions, remove from heat, and serve immediately over steamed rice.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 28gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 650mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 3mg

Notes

Gather and prep all ingredients before cooking for a smoother process. Use a thermometer to ensure proper frying temperature and avoid overcrowding the pan to maintain crispiness.

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