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–+ servings
Cashew Chicken

Crispy Cashew Chicken That's Better Than Takeout Night

This Easy Cashew Chicken recipe is a quick, flavorful meal that combines tender chicken and crunchy cashews in a sticky sauce, making it better than takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb chicken thighs or breasts for a healthier option
  • 1/2 cup cornstarch for crispy coating
  • 1 cup oil canola or high smoke point olive oil
For the Sauce
  • 1 cup chicken stock base for the sauce
  • 1/4 cup soy sauce provides savory notes
  • 2 tbsp honey adds sweetness
  • 2 tbsp hoisin sauce enhances flavor
  • 1 tbsp rice wine vinegar adds tangy acidity
For the Aromatics
  • 2 cloves garlic minced
  • 1 inch ginger minced
  • 1 cup unsalted roasted cashews
  • 2 stalks green onions sliced for garnish

Equipment

  • mixing bowl
  • skillet or wok
  • meat cleaver or knife
  • Tongs
  • paper towels

Method
 

Step‑by‑Step Instructions for Cashew Chicken
  1. In a mixing bowl, combine chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar. Whisk until smooth and set aside.
  2. Cut chicken thighs (or breasts) into bite-sized pieces and toss with cornstarch in a separate bowl.
  3. Heat oil in a skillet or wok to 350°F and fry chicken pieces for 2-3 minutes until golden brown.
  4. In the same skillet, add oil and sauté minced garlic and ginger for 1 minute.
  5. Add unsalted roasted cashews and toast slightly, then pour in the prepared sauce, cooking until thickened.
  6. Fold in crispy chicken and stir to coat, then remove from heat and add sliced green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Perfectly serve over steamed rice for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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