Cashew Chicken
This Cashew Chicken is a quick and delicious dish! Tender chicken, crunchy cashews, and a savory sauce make it a family favorite!
Servings: 4 servings
Ingredients
- 2 tablespoons soy sauce
- ½ cup hoisin sauce
- 1 teaspoon sriracha sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon honey (use more or less, to taste)
- ½ cup water
- 1 cup toasted salted whole cashews
- 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
- 1 teaspoon Morton kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 6 large garlic cloves (minced)
Instructions
- In a mixing bowl, whisk together the soy sauce, hoisin sauce, sriracha, rice vinegar, cornstarch, honey, and water until smooth.
- In another bowl, season the chicken pieces with kosher salt and freshly ground black pepper.
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the seasoned chicken pieces and cook for about 5-7 minutes, stirring occasionally.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
- Pour the prepared sauce over the chicken in the skillet, stir to combine, and let it simmer for about 3-5 minutes.
- Gently fold in the toasted cashews and stir just until they're heated through.
- Serve your Cashew Chicken hot, over steamed rice or alongside stir-fried vegetables.
Equipment
- Large skillet or wok
- Mixing Bowl
- Chopping Board
- Measuring cups and spoons
- Spatula
Notes
- You can prepare the sauce and chop the chicken a day in advance.
- For gluten-free, use tamari or coconut aminos instead of soy sauce.
- If the sauce is too thick, add a splash more water to reach desired consistency.
- For added color, include vegetables like bell peppers during cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.