Cashew Chicken
User Reviews
5
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Prep Time
2 mins
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Cook Time
18 mins
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marinating time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
505 kcal
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Course
Main Course, Dinner
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Cuisine
Chinese-American Fussion
Cashew Chicken
Description
Cashew Chicken combines chicken thigh pieces marinated briefly in a mixture of rice wine vinegar, soy sauce, garlic, water, and cornstarch for improved texture and flavor absorption. The sauce combines hoisin, soy sauce, rice wine vinegar, white pepper, garlic, and water, thickened with cornstarch, giving it a glossy finish that coats the chicken well. Cooking the chicken in two batches helps sear the meat without steaming it, developing a tender and slightly crisp exterior. Once simmered together, cashews and garnishes of green onions and sesame seeds contribute crunch and a nutty finish, making it a well-rounded dish ideal for serving as a main course with rice or vegetables.
The dish’s balanced taste relies on the use of unsalted roasted cashews for proper seasoning. Overcrowding the pan while cooking is avoided to maintain the textured sear on the chicken. The instructions recommend stirring the sauce and chicken until the sauce thickens enough to coat the meat fully, giving the finished dish a pleasing consistency.
As a practical tip, the cashews are added at the end to preserve their crunch, and the recipe offers make-ahead and freezing guidance that excludes cashews until reheating, preventing them from becoming soggy. This approach allows comfortable preparation and storing while maintaining the dish’s texture.
Ingredients
sauce
- 3 tablespoons water
- 3 tablespoons hoisin sauce
- 2 teaspoons soy sauce
- 1 1/2 teaspoons rice wine vinegar
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon white pepper
- 2 garlic minced, cloves
chicken
- 1 tablespoons rice wine vinegar
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 garlic minced, clove
- 1 1/2 pounds chicken thigh cut into 1/2" pieces, boneless, skinless
rest of dish
- 2 tablespoons neutral oil
- 1 cup cashew nuts roasted, unsalted
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds toasted
Instructions
sauce
- Combine all sauce ingredients into a mixing bowl and whisk together. Set aside.
chicken
- Combine all ingredients, except chicken into a mixing bowl and whisk together.
- Pour mixture over chicken and stir until evenly coated. Allow chicken to sit for 10 minutes.
assemble
- Place a large pan or wok over high heat and add 1 tablespoon oil. Add half chicken and partially cook, about 4 to 5 minutes, stirring frequently.
- Transfer chicken to a plate and return pan to stove.
- Add remaining oil and chicken to pan and partially cook, another 4 to 5 minutes. Stir plated chicken back to pan and cook for an additional minute.
- Stir sauce into pan and lower heat to medium. Simmer sauce and chicken together until sauce thickens enough to coat chicken, 2 to 3 minutes.
- Stir cashews into chicken mixture until evenly combined.
- Remove from heat and top with green onions and sesame seeds. Serve.
Notes
- Cook chicken in batches to avoid overcrowding and achieve a slight sear instead of steaming.
- Use unsalted roasted cashews to prevent oversalting; if using salted cashews, rinse and re-crisp in a skillet before adding.
- For make-ahead or freezing, omit cashews during storage; add them when reheating to keep their crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 772mg | 32% |
| Potassium | 669mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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