Cashew Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
339 kcal
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Course
Dinner
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Cuisine
North American
Cashew Chicken Recipe
Description
This Cashew Chicken Recipe begins by tossing bite-sized chicken thigh pieces in tapioca starch, which helps develop a light crust during pan-frying. The chicken is cooked in batches to ensure thorough searing without crowding the pan. Meanwhile, the sauce combines chicken stock, hoisin sauce, soy sauce, rice vinegar, garlic, and minced ginger, offering a fragrant and layered taste with a balance of savory, sweet, and tangy elements.
After cooking all the chicken, the sauce is poured into the pan to simmer briefly, coating the meat and allowing flavors to meld. Toasted cashews are stirred in at the end to provide a crunchy contrast to the tender chicken and glossy sauce.
The slightly thickened sauce clings to the chicken pieces, making it suitable to serve over steamed rice or noodles for a satisfying meal. The use of tapioca starch provides a tender coating, and the garlic and ginger add aromatic depth.
A practical tip is to toast raw cashews in the oven at 375 degrees Fahrenheit for about 6 minutes to enhance their flavor before adding to the dish.
Ingredients
Cashew Chicken
- 6 chicken thigh cut into bite-sized pieces, boneless
- ½ cup tapioca starch can sub cornstarch
- 2 tablespoons neutral cooking oil we like avocado oil, generic cooking oil
- ¾ cup cashews toasted (see notes)
Cashew Chicken Sauce
- ½ cup chicken stock low-sodium or water
- ⅓ cup hoisin sauce gluten-free, if needed. homemade for refined sugar-free
- 1 tablespoon soy sauce gluten-free or coco aminos, as needed, low-sodium
- 1 tablespoon rice vinegar can sub white vinegar
- 2 cloves garlic minced
- 1 teaspoon ginger finely minced
Instructions
- Place the chicken and tapioca starch in a medium-sized bowl and mix well. In a small bowl, mix together the cashew chicken sauce ingredients.
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add half of the chicken and cook for 3-4 minutes on each side, until almost cooked through. Remove the chicken from the pan and add the remaining chicken, adding more oil if needed. Cook the second batch of chicken then drain any oil from the pan. Do not wipe the pan clean. Pour the sauce into the pan and let it cook for 2 minutes. Stir in the cashews.
Notes
- Toast raw cashews at 375°F for 6 minutes to release their nutty flavor before adding to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1 chicken thigh with ⅙ of the cashews and sauce | |
| Calories | 339kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 444mg | 19% |
| Potassium | 431mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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