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–+ servings
Cashew Chicken

Savor the Flavor: Quick Cashew Chicken in 20 Minutes

This quick and easy Cashew Chicken features tender chicken coated in a sweet and sticky sauce with crunchy cashews, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American-Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken thighs (or breasts) prefer thighs for juiciness
For the Coating
  • 1/4 cup cornstarch essential for crispy coating
  • 2-3 cups oil use canola or light olive oil
For the Aromatics
  • 3 cloves garlic fresh minced
  • 1 tablespoon ginger fresh minced
  • 1/2 cup unsalted roasted cashews for crunch
For the Sauce
  • 1/2 cup chicken stock flavor foundation
  • 1/4 cup soy sauce low-sodium if desired
  • 2 tablespoons honey for sweetness
  • 2 tablespoons hoisin sauce sweet-savory flavor
  • 1 tablespoon rice vinegar adds acidity
For Garnish
  • 3 stalks green onions sliced for garnish

Equipment

  • Wok
  • Mixing Bowl
  • Thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together chicken stock, soy sauce, honey, hoisin sauce, and rice vinegar. Add cornstarch and stir well. Set aside.
  2. Cut chicken into bite-sized pieces and toss with cornstarch until evenly coated. Set aside.
  3. Heat oil in a pan to 350°F. Fry chicken for 2-3 minutes until golden brown. Remove and drain excess oil.
  4. In the same pan, sauté garlic and ginger until fragrant. Add cashews and stir-fry for 1 minute.
  5. Pour sauce into the pan and stir until it bubbles and thickens for 2-3 minutes.
  6. Add fried chicken to the sauce, tossing to coat well. Cook for an additional 1-2 minutes. Garnish with sliced green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 10gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently.

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