Description
A flavorful and crunchy Cashew Chicken recipe featuring tender bite-sized chicken pieces coated in corn starch, roasted cashews, and a savory-sweet hoisin-soy sauce. Perfectly cooked in a pan for a quick and delicious meal served best with rice and steamed broccoli.
Ingredients
Scale
Chicken and Coating
- 1 lb. chicken breast (boneless and skinless, cut into bite-size pieces)
- 1 tsp salt
- 1 tsp black pepper powder
- ¼ cup corn-starch
Cashews and Sauce
- ¾ cup cashews (whole, unsalted)
- 2 tbsp cooking oil
- 4 garlic cloves (minced)
- 1 tbsp Hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- ¼ cup soy sauce
- ½ cup water
Garnish (optional)
- Spring onion
- Sesame seeds
- Chili flakes
Instructions
- Prepare the chicken: In a bowl, combine the chicken pieces with salt and black pepper. Add the corn starch and mix thoroughly to coat each piece evenly. This coating will help to create a crispy texture when cooked.
- Make the sauce: In a separate bowl, mix minced garlic, hoisin sauce, sesame oil, brown sugar, soy sauce, and water until well combined. Set this sauce mixture aside for later use.
- Roast the cashews: Heat a large heavy-bottom pan over medium-high heat. Add the cashews and roast them for about 5 minutes, stirring occasionally, until they become crispy and fragrant. Remove them from the pan and set aside to cool.
- Cook the chicken: Using the same pan, heat 2 tablespoons of cooking oil over medium-high heat until it starts to smoke lightly. Add the corn-starch-coated chicken pieces in a single layer, cooking in batches if necessary. Fry each side until golden brown and cooked through, ensuring a crispy crust forms.
- Combine chicken, cashews, and sauce: Return the roasted cashews to the pan along with the prepared sauce. Toss everything together so the chicken is well coated. Cover the pan and cook on medium heat for 5 minutes, allowing the sauce to thicken and infuse into the chicken.
- Garnish and serve: Remove from heat and garnish with chopped spring onions, sesame seeds, and chili flakes if desired. Serve hot alongside steamed rice and broccoli for a complete meal.
Notes
- For extra heat, add more chili flakes or fresh sliced chilies during cooking.
- Chicken thighs can be used instead of chicken breast for juicier results.
- Make sure not to overcrowd the pan when frying chicken to maintain crispiness.
- Roasting cashews separately gives them a crunchy texture; avoid burning by stirring often.
- This recipe is easily adaptable to gluten-free by using tamari or gluten-free soy sauce.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently to preserve texture.
