Cashew Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
496 kcal
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Course
Main Course
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Cuisine
Asian
Cashew Chicken
Description
Cashew Chicken features cubed chicken breasts lightly coated in cornstarch and pan-fried until browned. The sauce combines savory and sweet elements using soy sauce, ketchup, sweet chili sauce, and brown sugar, balanced with rice vinegar and chicken broth. This sauce is thickened with cornstarch mixed in water, creating a glossy coating for the chicken and roasted cashews. Fresh garlic and ginger add aromatic depth to the dish.
The finished dish offers a balance of tender chicken with crispy edges, a mildly sweet and tangy sauce, and crunchy cashews that add texture contrast. Green onions sprinkled on top provide a fresh, mild onion note. This recipe suits a main course served over rice or alongside stir-fried vegetables.
The technique of cooking chicken in batches ensures even browning without overcrowding the pan. Removing excess oil before adding aromatics and sauce helps keep the dish from being greasy. The sauce thickens quickly once the cornstarch slurry is added, so careful attention prevents over-thickening.
Ingredients
- 1 1/4 pounds chicken breast cut into 1 inch cubes, boneless skinless
- 1/4 cup + 2 teaspoons cornstarch divided use
- salt to taste
- black pepper to taste
- 1/4 cup vegetable oil
- 1 teaspoon ginger minced
- 1 1/2 teaspoons garlic minced
- 1/2 cup chicken broth
- 1/4 cup soy sauce low sodium
- 2 tablespoons rice vinegar
- 1/4 cup ketchup
- 2 tablespoons sweet chili sauce
- 2 teaspoons brown sugar
- 1/2 cup cashew roasted
- 3 tablespoons green onion sliced
Instructions
- Place the chicken in a bowl with 1/4 cup cornstarch and salt and pepper. Toss to coat chicken evenly.
- Heat the vegetable oil in a large pan over medium high heat. Add half of the chicken in a single layer. Cook for 3-4 minutes per side or until browned.
- Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.
- Remove all the chicken from the pan. Drain any excess oil, leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.
- In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, ketchup, sweet chili sauce and brown sugar. Pour the sauce mixture into the pan.
- Bring the sauce to a simmer. Place the cornstarch in a bowl with 2 tablespoons cold water and whisk to combine.
- Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until sauce has just thickened.
- Place the chicken and cashews in the pan and toss to coat with the sauce. Sprinkle with green onions and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 90mg | 30% |
| Sodium | 429mg | 18% |
| Potassium | 720mg | 15% |
| Sugar | 10g | 20% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 17mg | 2% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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