Cashew Chicken
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. Delicious!
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
- In a bowl, combine all the sauce ingredients and set aside.
- Add the chicken and cornstarch to a bowl and toss to evenly coat each piece.
- 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.
- Heat 1 tablespoon of oil in a large pan. Add the garlic, ginger, and cashews, and cook for 1 minute.
- Add the sauce mixture and cook until it bubbles and thickens. Add back the chicken and toss to coat. Remove from the heat and toss with green onions. Enjoy!