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why make this recipe
Cashew Chicken is a delightful dish that brings together tender chicken, crunchy cashews, and a flavorful sauce. It’s a great option for a family dinner or to impress guests. This recipe is both easy to make and packed with taste, making it a favorite for many. Plus, it combines protein and healthy fats, making it a satisfying meal.
how to make Cashew Chicken
Ingredients:
- 1 pound chicken thighs (or breasts; cut into bite-sized pieces)
- 1/4 cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger (minced)
- 2 cloves garlic (minced)
- 1 cup unsalted roasted cashews
- 1/2 cup green onions (sliced)
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon rice wine vinegar
Directions:
- 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!
how to serve Cashew Chicken
Cashew Chicken can be served over rice or noodles for a complete meal. You can also serve it with vegetables on the side for a colorful plate. Garnish with extra green onions for a fresh touch.
how to store Cashew Chicken
To store leftover Cashew Chicken, place it in an airtight container in the refrigerator. It can last for about 3-4 days. To reheat, just warm it in a pan over low heat until heated through.
tips to make Cashew Chicken
- Make sure the oil is hot enough before frying the chicken. This helps to achieve a crispy texture.
- Use unsalted roasted cashews to control the saltiness of the dish.
- Feel free to add more vegetables like bell peppers or broccoli for extra nutrition.
variation
You can make a vegetarian version of Cashew Chicken by substituting the chicken with tofu or a mix of your favorite vegetables.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts can be used in place of thighs for a leaner option.
Q: Is this dish spicy?
A: No, this recipe is not spicy. If you like some heat, you could add red pepper flakes or a bit of sriracha.
Q: Can I make this ahead of time?
A: You can prepare the sauce and marinate the chicken beforehand, but it’s best to cook it fresh for optimal texture.
Cashew Chicken
A delightful dish featuring tender chicken, crunchy cashews, and a flavorful sauce, perfect for family dinners or impressing guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
- 1 pound chicken thighs (or breasts; cut into bite-sized pieces)
- 1/4 cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger (minced)
- 2 cloves garlic (minced)
- 1 cup unsalted roasted cashews
- 1/2 cup green onions (sliced)
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon rice wine vinegar
Instructions
- Combine all the sauce ingredients in a bowl and set aside.
- Add the chicken and cornstarch to another 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.
Notes
Make sure the oil is hot enough before frying for a crispy texture. Feel free to add extra vegetables like bell peppers or broccoli.