Description
This Cashew Chicken recipe features tender, bite-sized chicken pieces coated in a crispy corn-starch crust, tossed with crunchy roasted cashews and a rich, flavorful sauce made from soy sauce, hoisin, and sesame oil. It’s a perfect balance of savory, slightly sweet, and nutty flavors, ideal for a comforting weeknight dinner served alongside steamed broccoli and rice.
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 Oil
- ¾ cup cashews (whole unsalted)
- 2 tbsp cooking oil
Sauce
- 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 toss well until each piece is evenly coated for a crispy texture.
- Make the Sauce: In a small bowl, whisk together minced garlic, hoisin sauce, sesame oil, brown sugar, soy sauce, and water to create a flavorful sauce mixture.
- Roast the Cashews: Heat a large heavy-bottom pan over medium-high heat, add the cashews, and roast them for about 5 minutes until they turn golden and crispy. Remove from the pan and set aside to cool.
- Cook the Chicken: Using the same pan, heat 2 tablespoons of cooking oil on medium-high until nearly smoking. Add the coated chicken in a single layer in batches to avoid overcrowding. Cook each side until golden brown and cooked through.
- Add Cashews and Sauce: Return roasted cashews to the pan with chicken, pour in the prepared sauce, and toss everything to coat well. Cover and cook on medium heat for 5 minutes to allow the sauce to thicken and meld with the ingredients.
- Garnish: Sprinkle chopped spring onions, sesame seeds, and chili flakes over the dish for added flavor and color, if desired.
- Serve: Serve the cashew chicken hot alongside steamed broccoli and rice for a complete, satisfying meal.
Notes
- For extra heat, add more chili flakes or a dash of chili sauce to the sauce mix.
- Use low-sodium soy sauce to reduce the salt content without compromising flavor.
- Ensure not to overcrowd the pan when frying chicken to get a perfect crispy crust.
- Leftovers can be refrigerated up to 3 days and reheated over medium heat.
- You can substitute cashews with almonds or peanuts if preferred.
