Cashew Chicken

Sweet & savory Cashew Chicken is deliciously flavorful and so easy to make. A simple combination of chicken breast, cashews, and sliced green onions in a sweet and savory sauce... it's delicious all on its own or on a bed of white rice!

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Prep Time: 10

Cook Time: 15

Servings:

Calories: 359kcal

Author: Cathy Trochelman

Equipment

1 12-inch skillet

Ingredients

Chicken

1 1/2 pounds chicken breast boneless, skinless
1 Tablespoon cornstarch
2 Tablespoons olive oil

Sauce

1/3 cup water
1/4 cup soy sauce
1/4 cup hoisin sauce
2 Tablespoons rice vinegar
1 Tablespoon sriracha sauce
1 Tablespoon brown sugar
1 Tablespoon cornstarch
2 cloves garlic minced
1 teaspoon fresh ginger grated

Additional ingredients

1 cup whole roasted cashews unsalted
3 green onions thinly sliced
2 teaspoons toasted sesame seeds

Instructions

Cut the chicken into 1 1/2 inch pieces. Toss in cornstarch to coat.
Heat 2 Tablespoons olive oil over medium-high heat. Add the chicken and sauté, undisturbed, on the first side for 1-2 minutes until a light crust develops. Toss to continue cooking on all sides for 5-6 minutes or until evenly browned.
Add the sauce and cashews; reduce heat to medium-low. Simmer 2-3 minutes or until sauce has thickened.
Remove from heat; garnish with sliced green onions and toasted sesame seeds.

Notes

Recipe Variations

Use ground chicken or chicken thighs in place of chicken breast
Use arrowroot powder instead of cornstarch
Substitute another type of nuts for cashews
Make it sweeter with extra brown sugar
Substitute honey for the brown sugar
Add chili garlic sauce in place of sriracha
Add chopped, sautéed onion or peppers

Storing & Reheating

Leftover Cashew Chicken can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a small skillet and heat over medium heat, stirring regularly, until completely warmed through. Serve as is or over fresh or leftover rice.

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