Description
This classic Cashew Chicken recipe features tender, bite-sized pieces of chicken stir-fried with fragrant garlic, scallions, and crunchy toasted cashews all tossed in a rich, glossy hoisin-soy sauce. Ready in just 30 minutes, it’s a perfect balance of salty, sweet, and savory flavors for a quick and satisfying weeknight meal.
Ingredients
Cashews
- ¾ cup roasted, unsalted cashews
Sauce
- ¼ cup water
- 2 teaspoons cornstarch
- ¼ cup hoisin sauce (best quality such as Kikkoman or Lee Kum Kee)
- 1 tablespoon soy sauce
Chicken
- 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½-inch (4-cm) pieces
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Other Ingredients
- 2 tablespoons vegetable oil
- 6 medium cloves garlic, minced
- 8 scallions, white and green parts separated, sliced into 1-inch (2.5-cm) pieces
- 2 tablespoons rice vinegar
- ¼ teaspoon sesame oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for toasting the cashews.
- Toast Cashews: Spread the cashews out in a single layer on a baking sheet and toast them in the oven for about 5 minutes until fragrant. Remove and set aside to crisp as they cool.
- Prepare Sauce: In a small bowl, whisk together water, cornstarch, hoisin sauce, and soy sauce until smooth. Set this sauce mixture aside for later use.
- Season Chicken: Place the cut chicken pieces in a large bowl and sprinkle evenly with salt and black pepper. Toss well to coat all the pieces.
- Cook First Half of Chicken: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat until very hot. Add half of the chicken pieces and stir-fry for about 3 minutes, until lightly browned but not fully cooked. Transfer to a plate to rest.
- Cook Second Half with Aromatics: Add the remaining tablespoon of vegetable oil to the skillet, then add the rest of the chicken, minced garlic, and white parts of the scallions. Stir-fry for about 3 minutes until the chicken is lightly browned but still not cooked through.
- Combine Chicken and Add Vinegar: Return the first batch of chicken to the skillet. Reduce heat to medium, pour in the rice vinegar, and cook until the vinegar evaporates, about 30 seconds, stirring frequently.
- Add Sauce and Finish Cooking: Pour the prepared sauce mixture over the chicken. Toss and cook for about 1 minute until the chicken is cooked through and the sauce thickens nicely.
- Final Touches: Remove the skillet from heat. Stir in the sliced green parts of the scallions, toasted cashews, and sesame oil to combine all flavors.
- Serve: Serve the cashew chicken immediately while hot for best texture and flavor.
Notes
- To get the best flavor, use high-quality hoisin and soy sauce brands.
- Make sure to toast the cashews to enhance their crunch and aroma.
- Cut chicken into uniform pieces to ensure even cooking.
- You can substitute chicken breasts with tenderloins for a more tender texture.
- Serve with steamed rice or noodles for a complete meal.
- Adjust salt levels depending on the saltiness of your soy sauce.