Skip the takeout menu tonight! This homemade Cashew Chicken is far better than anything you can order. Ready in just 30 minutes, it features tender, crispy chicken pieces tossed in a luscious garlic sauce and finished with the perfect crunch of toasted cashews.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4 people
Ingredients
- 1 ½ lbs chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- ¼ cup cornstarch
- 2 tbsp olive oil
- ¼ cup soy sauce (low sodium preferred)
- ½ cup chicken broth
- 3 garlic cloves, minced
- 1 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 cup whole unsalted cashews
- Green onions (scallions), sliced (reserve some green tops for garnish)
- Cooked rice, for serving
Instructions
Prep the Chicken: Season the 1-inch chicken pieces with salt and pepper. Place them in a Ziploc bag with the cornstarch and shake well until evenly coated.
Sear the Chicken: Heat the olive oil in a wok or large skillet over medium-high heat. Once the oil is shimmering and near its smoking point, add the chicken in a single layer (work in batches if needed to avoid crowding the pan). Cook until all sides are golden brown and cooked through.
Make the Sauce: While the chicken cooks, whisk together the soy sauce, chicken broth, minced garlic, brown sugar, hoisin sauce, and sesame oil in a small bowl.
Combine: Toss the bulk of the green onions into the skillet with the chicken, then pour in the sauce mixture. Stir continuously over the heat until the sauce bubbles and thickens into a glossy glaze.
Serve: Remove from heat, stir in the whole cashews, and serve hot over a bed of fluffy rice. Garnish with the reserved green onions.
Inspired from: The Recipe Critic
