Description
A flavorful and easy Cashew Chicken stir-fry featuring tender chicken pieces cooked with garlic, water chestnuts, and a savory hoisin sauce, topped with crunchy roasted cashews and served over white rice.
Ingredients
Scale
Chicken Mixture
- 1 to 1 1/2 pounds boneless skinless chicken thighs (or breasts), cut into 1 inch pieces
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cooking Ingredients
- 1 Tablespoon sesame oil
- 4 cloves garlic, grated
- 1/2 cup onion, finely chopped
- 1 8 oz can sliced water chestnuts, chopped
- 2 Tablespoons rice wine vinegar
- 5 Tablespoons hoisin sauce
- 1/3 cup water
- 3/4 cup roasted cashews
To Serve
- Green onions (optional garnish)
- 2 cups cooked white rice
Instructions
- Prepare the chicken: In a bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss well to coat the chicken evenly. This helps thicken the sauce later and seasons the chicken.
- Brown the chicken and onions: Heat sesame oil in a skillet over medium-high heat. Add the chicken and chopped onions. Cook for about 5-7 minutes, stirring occasionally, until the chicken is nicely browned and partially cooked through.
- Add garlic and water chestnuts: Stir in the grated garlic and chopped water chestnuts. Sauté for 1-2 minutes more until the garlic becomes fragrant, imparting its aroma and flavor.
- Add vinegar: Pour in the rice wine vinegar and mix it into the chicken mixture. Cook for 1 minute to let the acidity balance the flavors.
- Add hoisin sauce and water: Stir in the hoisin sauce and water, then cook for a few additional minutes until the chicken is fully cooked and the sauce has thickened slightly.
- Finish with cashews: Remove the skillet from heat and stir in the roasted cashews. Garnish with chopped green onions if desired.
- Serve: Spoon the cashew chicken over cooked white rice and enjoy immediately.
Notes
- Chicken thighs add more flavor and remain tender, but chicken breasts can be used as a leaner option.
- Adjust hoisin sauce amount to taste for more or less sweetness and depth.
- Use low-sodium soy sauce in place of hoisin to reduce sugar and sodium.
- You can substitute cashews with peanuts for a different nutty texture.
- For a gluten-free version, ensure hoisin sauce is gluten-free or substitute with tamari sauce and a touch of honey.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian American
Keywords: Cashew Chicken, stir-fry, easy dinner, chicken recipe, hoisin sauce, quick meal
