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Easy Cashew Chicken Recipe

Easy Cashew Chicken Recipe
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★★★★★

5.3 from 29 reviews

This Easy Cashew Chicken recipe features tender chicken thighs cooked in a savory hoisin sauce with a hint of chili garlic for mild heat, combined with crunchy roasted cashews and fresh green onions. Perfectly balanced with garlic, onion, and a splash of rice vinegar, it’s a quick and flavorful stir-fry served over fluffy white rice — ideal for a satisfying weeknight meal.

Ingredients

Scale

Sauce

  • 3 tablespoons hoisin sauce
  • ½ teaspoon chili garlic sauce
  • 3 tablespoons chicken broth or water

Chicken

  • 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1 tablespoon cornstarch

Vegetables & Aromatics

  • 1 small onion, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 2 tablespoons rice vinegar
  • 6 green onions, diced

Other

  • 1 ½ tablespoon vegetable oil
  • ¾ cup unsalted roasted cashews
  • Cooked white rice, for serving

Instructions

  1. Prepare the sauce: In a small bowl, whisk together hoisin sauce, chili garlic sauce, and chicken broth or water until smooth. Set aside.
  2. Season the chicken: Place the cut chicken thighs in a medium bowl and season with salt and pepper to taste.
  3. Coat chicken with cornstarch: Sprinkle the cornstarch over the chicken pieces and toss to evenly coat them, which will help thicken the sauce later and create a nice texture.
  4. Cook the chicken: Heat vegetable oil in a large non-stick pan or wok over medium-high heat. Add the chicken pieces and sauté, stirring often, until they turn golden brown and are fully cooked through, about 8 to 10 minutes.
  5. Add onions: Add the onion pieces to the pan and continue cooking for another 3 to 5 minutes, stirring frequently, until the onions become soft and translucent.
  6. Sauté garlic: Stir in the minced garlic and cook for about one more minute until fragrant, being careful not to burn it.
  7. Add rice vinegar: Pour in the rice vinegar and stir well, cooking for an additional minute to let the flavors meld.
  8. Incorporate the sauce: Reduce heat to medium-low and add the hoisin sauce mixture to the pan. Stir thoroughly to combine all ingredients, and let it warm through for a few minutes, allowing the sauce to thicken slightly.
  9. Add cashews and green onions: Remove the pan from heat, then stir in the roasted cashews and diced green onions. Taste and adjust seasoning with more salt and pepper if needed.
  10. Serve: Spoon the cashew chicken over freshly cooked white rice and enjoy immediately for a delicious homemade meal.

Notes

  • You can substitute chicken thighs with boneless skinless chicken breasts if preferred, but thighs tend to stay juicier.
  • For a spicier kick, increase the amount of chili garlic sauce to taste.
  • Use low-sodium soy sauce instead of hoisin sauce if you want to reduce sweetness and sodium content.
  • To make this dish gluten-free, ensure your hoisin sauce and chicken broth are certified gluten-free.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: Cashew Chicken, Stir-fry Chicken, Easy Dinner, Hoisin Chicken, Asian Chicken Recipe

Find it online: https://cheframiflavor.com/easy-cashew-chicken-recipe/