Easy Authentic Cashew Chicken – Fast, Flavorful & Family-Approved
This cashew chicken is easy to make and tastes better than takeout! The chicken comes out crisp and juicy, and the sauce clings to every single bite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: American, Chinese
Ingredients
For the stir-fry
- 1 pound chicken thighs (or breasts; cut into bite-sized pieces)
- ¼ cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup unsalted roasted cashews
- ½ cup green onions, sliced
For the sauce
- ¼ cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- ½ teaspoon rice wine vinegar
Instructions
1. In a bowl, combine all the sauce ingredients and set aside.
2. Add the chicken and cornstarch to a bowl and toss to evenly coat each piece.
3. Deep-fry the chicken in 350°F oil for 2-3 minutes, or pan-fry over medium-high heat for 2-3 minutes on each side until crispy and cooked through. Remove chicken to a paper towel-lined plate.
4. Heat 1 tablespoon of oil in a large pan. Add the garlic, ginger, and cashews, and cook for 1 minute.
5. Add the sauce mixture and cook until it bubbles and thickens. Add back the chicken and toss to coat.
6. Remove from the heat and toss with green onions. Enjoy!
Notes
Use boneless, skinless chicken thighs for juicier bites, or breasts for a leaner option.
Roasted cashews add crunch, but make sure they are unsalted to control the dish’s salt level.
You can double the sauce if you prefer extra for serving over rice.
Adjust the sweetness by adding more or less honey to taste.
Find it online: https://cookingwithramsay.com/easy-authentic-cashew-chicken/