Description
Easy Cashew Chicken is a fast, flavorful stir-fry featuring tender chicken, crunchy cashews, and a rich, savory sauce. This 30-minute homemade version of the takeout favorite is perfect for weeknight dinners and packed with sweet, salty, and tangy flavor in every bite.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/4 cup hoisin sauce
- 1 tbsp chili garlic sauce (adjust to taste)
- 1/3 cup chicken broth or water
- 1 tbsp rice vinegar
- 1/2 cup roasted unsalted cashews
- 2–3 green onions, sliced
- Cooked white rice, for serving
Instructions
- Season chicken with salt and pepper, then toss with cornstarch to coat.
- Heat oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Remove from pan.
- In the same skillet, sauté onion until soft. Add garlic and cook for 30 seconds.
- In a small bowl, whisk hoisin sauce, chili garlic sauce, chicken broth, and rice vinegar.
- Pour sauce into the skillet and simmer for 1–2 minutes until slightly thickened.
- Return chicken to the skillet and toss to coat in the sauce.
- Stir in cashews and green onions.
- Serve over rice, garnished with extra green onions if desired.
Notes
- Chicken thighs offer the best flavor and stay juicy, but breasts can be used.
- Add veggies like bell peppers or snap peas for extra texture.
- For a milder version, reduce or omit the chili garlic sauce.
- If using raw cashews, toast them in a dry pan for 3–5 minutes before adding.
