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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
