Cashew Chicken

This Cashew Chicken is a flavor-packed delight! Tender chicken tossed with crunchy cashews and vibrant vegetables in a savory sauce.

Prep Time15

Cook Time15

Total Time30

Servings: 4 servings

1 cup roasted, unsalted cashews Look for a high-quality brand for the best flavor.
1 cup water Essential for creating the sauce base.
2 teaspoons cornstarch Used to thicken the sauce.
½ cup hoisin sauce Best quality such as Kikkoman or Lee Kum Kee for authentic taste.
1 tablespoon soy sauce Adds depth to the flavor.
1½ pounds boneless, skinless chicken breasts or tenderloins Cut into 1-inch (4-cm) pieces.
2 teaspoons salt Enhances all the flavors.
1 teaspoon freshly ground black pepper For a touch of heat.
2 tablespoons vegetable oil Ideal for stir-frying.
6 medium cloves garlic Minced for a fragrant base.
8 scallions White and green parts separated, sliced into 1-inch (2.5-cm) pieces.
2 tablespoons rice vinegar Adds a tangy flavor.
1 teaspoon sesame oil For a hint of nuttiness.

Begin by seasoning the chicken pieces with salt and freshly ground black pepper.
In a small bowl, whisk together the hoisin sauce, water, soy sauce, cornstarch, rice vinegar, and sesame oil.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Once shimmering, add the seasoned chicken pieces. Cook for about 5-7 minutes until golden brown and cooked through.
In the same pan, add the minced garlic and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
Return the chicken to the pan and pour the sauce over it. Stir to coat evenly and simmer for 2-3 minutes until the sauce thickens.
Fold in the roasted cashews and the green parts of the scallions. Toss gently to mix.
Serve hot over steamed rice or noodles.