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Ingredients

Adjust Servings:
Cashews – ¾ cup
Water – ¼ cup
Cornstarch – 2 tsp
Hoisin Sauce – 4 tbsp
Soy Sauce – 2 tbsp
Rice Vinegar – 2 tbsp
Chicken Breast – 1 ½ lb (680 g)
Salt – ½ tsp
Ground Black Pepper – ¼ tsp
Vegetable Oil – 2 tbsp
Garlic – 6 cloves
Scallions – 8 stalks
Sesame Seed Oil – ¼ tsp

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Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

Cuisine:
  • 20 min
  • Serves 4
  • Easy

Ingredients

  • Cashews – ¾ cup
  • Water – ¼ cup
  • Cornstarch – 2 tsp
  • Hoisin Sauce – 4 tbsp
  • Soy Sauce – 2 tbsp
  • Rice Vinegar – 2 tbsp
  • Chicken Breast – 1 ½ lb (680 g)
  • Salt – ½ tsp
  • Ground Black Pepper – ¼ tsp
  • Vegetable Oil – 2 tbsp
  • Garlic – 6 cloves
  • Scallions – 8 stalks
  • Sesame Seed Oil – ¼ tsp

Recipe

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Delicious, hearty, and easy to prepare, this cashew chicken stir-fry will become your go-to meal for the family or bring-a-dish gathering. This recipe is a quick weeknight fix that requires just some staple ingredients and 20 minutes of your time.

This Asian-inspired dish tastes like take-out, only better because you made it from scratch! Not only is the tenderness of the chicken in a creamy garlic sauce praiseworthy, but toasted cashews add a nice crunch. Thus, you obtain the perfect balance of taste and texture. Serve cashew chicken stir-fry over a bed of steamed rice or vegetables for the ultimate dining experience. We can’t wait for you to try it!

Steps

1
Done

If using raw cashews, begin by toasting them. To do this, preheat the oven to 350 °F. Place your cashews in a single layer on a baking sheet lined with parchment. Bake in the oven until lightly golden, about 5 minutes. Remove from the oven and set aside.
2
Done

Combine water, hoisin sauce, soy sauce, and cornstarch in a bowl and mix; set aside.
3
Done

Cut chicken into pieces and transfer them into a separate bowl; season with salt and pepper.
4
Done

Mince garlic. Separate the white and green parts of scallions and cut them into 1-inch pieces.
5
Done

Heat a large skillet and 1 tablespoon of vegetable oil to it. Add half of the chicken and stir-fry until slightly browned, about 3 minutes. Transfer onto a plate. Repeat the process with the other half of the chicken, but this time add garlic and the white parts of scallions to the pan. Stir-fry for about 3 minutes before returning the first batch of the chicken to the skillet. Add rice vinegar and cook until evaporated, about 30 seconds.
6
Done

Add the sauce and toss to coat. Fry until the chicken is cooked through and the sauce has thickened.
7
Done

Stir in the remaining scallions, toasted cashews, and sesame seed oil. Garnish with sesame seeds before serving.

Dinner is ready! We recommend cooking extra — it disappears from the plate instantaneously.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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