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–+ servings
Cashew Chicken

Delicious Cashew Chicken Ready in 30 Minutes or Less

This delicious Cashew Chicken is made with tender chicken and crunchy cashews, delivering a comforting takeout flavor in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tender and juicy protein; substitute with chicken breasts if preferred.
For the Sauce
  • 2 tablespoons Cornstarch Creates a crispy exterior for the chicken; do not skip—essential for texture.
  • 1 cup Chicken Stock Forms the base of the sauce; low-sodium is ideal for better control of saltiness.
  • 1 tablespoon Soy Sauce Provides umami flavor; choose low-sodium for a healthier option.
  • 2 tablespoons Honey Sweetens the sauce while balancing flavors; substitute with maple syrup for a vegan version.
  • 1 tablespoon Hoisin Sauce Adds depth and complexity to the sauce; optional but enhances flavor.
  • 1 tablespoon Rice Wine Vinegar Gives acidity and brightness; substitute with apple cider vinegar if needed.
For the Stir-Fry
  • 2 tablespoons Oil Used for frying the chicken; opt for canola or plain olive oil due to higher smoke point.
  • 1 cup Cashews Provide crunch and nutty flavor; unsalted roasted cashews are ideal.
  • 3 cloves Garlic Adds savory depth and aroma; use freshly minced for best flavor.
  • 1 tablespoon Ginger Offers warmth and spice; freshly minced is preferred.
  • 2 stalks Green Onions Adds freshness and a pop of color; sliced for garnish.

Equipment

  • Deep frying pan or large skillet
  • medium bowl
  • Whisk

Method
 

Step-by-Step Instructions for Cashew Chicken
  1. In a medium bowl, combine the sauce ingredients: chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar. Whisk until smooth and set this mixture aside.
  2. Take your chicken pieces and toss them in cornstarch until each piece is evenly coated. Let the coated chicken rest for a few minutes.
  3. Heat oil in a deep frying pan or a large skillet to 350°F (175°C). Fry the coated chicken pieces in small batches for about 2-3 minutes until golden brown and crispy.
  4. In the same pan, heat 1 tablespoon of oil over medium-high heat. Add minced garlic, ginger, and cashews, stirring frequently for about 1 minute until fragrant.
  5. Pour the prepared sauce mixture into the pan with the sautéed aromatics. Stir continuously for 1-2 minutes until the sauce thickens and becomes glossy.
  6. Return the crispy chicken to the pan, tossing gently to ensure every piece is well coated in the thick sauce. Cook for an additional 1-2 minutes.
  7. Remove the pan from heat and stir in sliced green onions. Serve hot over fluffy cooked rice or alongside steamed vegetables.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

To retain the chicken's crispiness, reheat in a skillet over medium heat, adding a splash of water if needed to create steam.

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