Cashew Chicken Recipe

Cashew Chicken

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out.

Total: 30min

Yield: 4

Serving Size: about 1 1/4 cups each

Nutrition Facts: servingSize about 1 1/4 cups each, calories 464, Fat 24 g, Carbohydrate 19 g, Protein 45 g, Saturated Fat 4 g, unSaturated Fat , Sugar 7 g, Fiber 2 g, Sodium 855 mg, Cholesterol 125 mg

Ingredients:

• ¾ cup roasted, unsalted cashews
• ¼ cup water
• 2 teaspoons cornstarch
• 4 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee
• 1 tablespoon soy sauce
• 1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½-inch pieces
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 6 medium garlic cloves, minced
• 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• ¼ teaspoon Asian sesame oil

Instruction:

1. Preheat the oven to 350°F.
2. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
3. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
4. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
5. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
6. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
7. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately.

Cashew Chicken

This homemade Cashew Chicken is way better than takeout! Tender chicken is stir-fried and tossed with a luscious garlic sauce and cashews.

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 329 kcal, Carbohydrate 14 g, Protein 38 g, Fat 13 g, Saturated Fat 2 g, Trans Fat 1 g, Cholesterol 109 mg, Sodium 1181 mg, Fiber 1 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 1/2 pounds chicken breasts
• salt and pepper
• 1/4 cup cornstarch
• 2 Tablespoons olive oil
• ¼ cup Soy Sauce (low sodium if preferred)
• 1/2 cup chicken broth
• 3 Garlic Cloves minced
• 1 Tablespoons Brown Sugar
• 1 Tablespoon Hoisen Sauce
• 1 teaspoon Sesame Oil
• 1 cup whole unsalted cashews

Instruction:

1. Cut your chicken breast into one inch pieces. Salt and pepper.
2. Toss the chicken with the cornstarch in a ziplock bag.
3. Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
4. In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.

The 15 Minute Cashew Chicken At Home

FAQ

What is cashew chicken sauce made of?

What’s the difference between kung pao chicken and cashew chicken?

Is cashew chicken authentic?

Does cashew chicken have a lot of carbs?