Cashew Chicken Recipe

Introduction

Cashew Chicken is a flavorful and satisfying dish that combines tender chicken pieces with crunchy cashews in a savory hoisin sauce. Perfect for a quick weeknight dinner, it pairs beautifully with steamed white rice for a comforting meal everyone will enjoy.

Ingredients

• 1 to 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 Tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon sesame oil
• 4 cloves garlic, grated
• 1/2 cup onion, finely chopped
• 1 (8 oz) can sliced water chestnuts, chopped
• 2 Tablespoons rice wine vinegar
• 5 Tablespoons hoisin sauce
• 1/3 cup water
• 3/4 cup roasted cashews
• Green onions, optional garnish
• 2 cups cooked white rice

Instructions

1. Step 1: In a bowl, combine the chicken, cornstarch, salt, and pepper. Toss well to coat the chicken evenly.
2. Step 2: Heat the sesame oil in a skillet over medium-high heat. Add the chicken and chopped onions. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned.
3. Step 3: Stir in the grated garlic and chopped water chestnuts. Sauté for 1 to 2 minutes until the garlic is fragrant.
4. Step 4: Add the rice wine vinegar to the skillet and cook for 1 minute, stirring to combine.
5. Step 5: Pour in the hoisin sauce and water. Continue cooking for a few minutes until the chicken is fully cooked and the sauce has thickened slightly.
6. Step 6: Remove the skillet from heat, stir in the roasted cashews, and garnish with green onions if desired.
7. Step 7: Serve the cashew chicken hot over cooked white rice.

Tips & Variations

• For a healthier option, use chicken breast and reduce the amount of oil used for cooking.
• Add vegetables like bell peppers or snap peas for extra color and nutrition.
• Substitute hoisin sauce with a mix of soy sauce and a teaspoon of honey if you prefer less sweetness.
• Toast your cashews lightly before adding to deepen their flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Add a splash of water when reheating to keep the sauce from thickening too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well and is a leaner option. Just be careful not to overcook it to keep it tender and juicy.

Is there a substitute for hoisin sauce?

If you don’t have hoisin sauce, you can mix soy sauce with a small amount of honey or brown sugar and a dash of garlic powder to achieve a similar sweet-savory flavor.

Cashew Chicken Recipe

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★★★★★

4.9 from 628 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Cashew Chicken recipe features tender chicken pieces stir-fried with crunchy roasted cashews, water chestnuts, and a flavorful blend of garlic, hoisin sauce, and rice wine vinegar. Served over a bed of steamed white rice, this dish combines sweet and savory elements for a delicious and satisfying meal that is quick to prepare and perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 to 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch pieces
• 1 Tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cooking

• 1 Tablespoon sesame oil
• 4 cloves garlic, grated
• 1/2 cup onion, finely chopped
• 1 (8 oz) can sliced water chestnuts, chopped
• 2 Tablespoons rice wine vinegar
• 5 Tablespoons hoisin sauce
• 1/3 cup water
• 3/4 cup roasted cashews

Serving

• Green onions, optional garnish
• 2 cups cooked white rice

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Instructions

1. Prepare the chicken: In a bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss the mixture well to ensure each piece is evenly coated with the seasoning and cornstarch, which helps to create a nice texture when cooked.
2. Cook chicken and onions: Heat sesame oil in a large skillet over medium-high heat. Add the coated chicken pieces along with finely chopped onions. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Sauté garlic and water chestnuts: Stir in the grated garlic and chopped water chestnuts into the skillet. Sauté for 1 to 2 minutes until the garlic becomes fragrant, enhancing the dish’s aroma and flavor.
4. Add rice wine vinegar: Pour the rice wine vinegar into the skillet and stir well to combine. Let it cook for about 1 minute, allowing the tangy vinegar to infuse into the chicken mixture.
5. Incorporate hoisin sauce and water: Add the hoisin sauce and water to the skillet. Stir everything together and cook for a few more minutes until the chicken is fully cooked and the sauce has thickened slightly, coating the ingredients evenly.
6. Finish with cashews and garnish: Remove the skillet from heat and stir in the roasted cashews to add a crunchy texture. Garnish with chopped green onions if desired for a fresh, vibrant touch.
7. Serve: Spoon the cashew chicken over cooked white rice and serve immediately for a warm, hearty meal.

Notes

• You can use chicken breasts instead of thighs, but thighs remain juicier and more flavorful in this recipe.
• To make it gluten-free, ensure the hoisin sauce you use is gluten-free or substitute with tamari or coconut aminos.
• If you prefer a spicier version, add a pinch of red pepper flakes or a splash of chili garlic sauce while cooking.
• Cashews can be substituted with almonds or peanuts if preferred, but roasted cashews offer the best traditional flavor.
• For a low-sodium option, reduce the salt and use low-sodium hoisin sauce.
• This recipe can be doubled to serve more people; just cook in batches to avoid overcrowding the skillet.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Keywords: Cashew Chicken, Chinese Chicken Recipe, Stir Fry Chicken, Easy Dinner, Hoisin Sauce Chicken, Chicken with Cashews