Description
Cashew chicken is the stir-fry that balances tender chicken, toasted cashews, and a glossy brown sauce with just enough sweetness to make it craveable without being cloying. The cashews add crunch and richness, and the sauce — soy, hoisin, and rice vinegar — coats everything in a savory glaze. Twenty minutes from wok to plate.
Ingredients
Units
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup roasted cashews
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Steamed rice for serving
Instructions
- Toss chicken with 2 tablespoons cornstarch. Heat oil in a wok over high heat. Stir-fry chicken in batches until golden, about 3 minutes. Remove.
- Stir-fry bell pepper and snap peas 2 minutes. Add garlic and ginger, cook 30 seconds.
- Mix soy sauce, hoisin, rice vinegar, and sesame oil. Pour into the wok. Add the cornstarch slurry and cook until thickened, about 1 minute.
- Return chicken and add cashews. Toss until everything is coated and glossy. Serve over rice.
Notes
- Use roasted, unsalted cashews — raw cashews lack the toasty depth that makes this dish work.
- The cornstarch coating on the chicken creates a velvety texture and helps the sauce cling.
- This stir-fry does not reheat well — the cashews lose their crunch. Eat it fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8
- Sodium: 780
- Fat: 24
- Carbohydrates: 26
- Fiber: 3
- Protein: 38
- Cholesterol: 130