Chinese-American Free recipe

Cashew Chicken

If you have never made Cashew Chicken at home, this is the version to start with: stir-fried chicken and vegetables with buttery cashews. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 5 min Cook: 10 min Additional: 15 min Total: 30 min

30Minutes

4Servings

4.7Rating

MediumLevel

Why you'll love this recipe

Ready in about 30 minutes from start to finish.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1.5 lbs chicken thighs, cubed
3 tbsp soy sauce
1 tbsp cornstarch
3 tbsp oil
1 bell pepper diced
1 cup cashews
3 cloves garlic minced
1 tbsp ginger minced
For sauce: 3 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp cornstarch, 3 tbsp water

Estimated Nutrition (per serving)

455Calories

32gFat

18gCarbs

24gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Toss the chicken with the 3 tbsp soy sauce and 1 tbsp cornstarch; rest 15 minutes. Whisk the sauce in a bowl.
Step 2
Toast the cashews in a dry wok 2 minutes until golden, then remove.
Step 3
Heat 2 tbsp oil over high and cook the chicken 5 minutes until browned and done. Remove.
Step 4
Add the last tbsp oil, garlic, ginger, and bell pepper. Stir-fry 2 minutes.
Step 5
Return the chicken, pour in the sauce, and toss 1 minute until thick.
Step 6
Stir in the cashews and serve over rice.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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