Go Back
Delicious easy cashew chicken served with vegetables in a bowl

Easy Cashew Chicken

A quick and fulfilling meal featuring tender chicken thighs in a savory hoisin sauce, topped with crunchy roasted cashews.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Sauce
  • 3 tablespoons hoisin sauce Adds sweetness and depth; can substitute with soy sauce mixed with a touch of honey.
  • 1/2 teaspoon chili garlic sauce Gives a subtle heat; use sriracha for spiciness or omit for milder flavor.
  • 3 tablespoons chicken broth or water Provides moisture; vegetable broth works as a great alternative.
Chicken
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces Juicy and flavorful; chicken breast can replace, but may dry out if overcooked.
  • Salt and pepper to taste Salt and pepper Enhances flavor; use coarse sea salt for a nice crunch.
  • 1 tablespoon cornstarch Creates a lovely texture; arrowroot powder can be a great substitute.
Vegetables
  • 1 1/2 tablespoons vegetable oil Necessary for sautéing; sesame oil enhances the dish’s flavor.
  • 1 small onion, cut into 1-inch pieces Adds sweetness; shallots can replace for a milder taste.
  • 4 cloves garlic, minced Brings a pungent aroma; garlic powder can work in a pinch.
  • 2 tablespoons rice vinegar Adds acidity; apple cider vinegar can be used instead.
  • 6 pieces green onions, diced For freshness; substitute with chives if desired.
Cashews and Serving
  • 3/4 cup unsalted roasted cashews Provides crunch; peanuts can be a suitable alternative.
  • Cooked white rice Cooked white rice for serving The perfect base; brown rice or quinoa can also work well.

Method
 

Preparation
  1. Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.
  2. Transfer chicken to a medium bowl and season with salt and pepper. Sprinkle cornstarch on top of the chicken and toss to coat.
Cooking
  1. In a large non-stick pan or wok, heat the oil over medium-high heat.
  2. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.
  3. Add the onion and cook for another 3 to 5 minutes, stirring often, until the onion is soft and translucent.
  4. Add garlic and cook for another minute. Add rice vinegar and stir. Cook for another minute.
  5. Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through.
  6. Remove from heat. Stir in cashews and green onions. Season with more salt and pepper if needed.
Serving
  1. Serve over cooked white rice.

Notes

Common mistakes to avoid include overcooking the chicken and skipping cornstarch, which helps create a delightful texture. For best results, always taste as you go and allow the cashews to toast slightly in the pan for an added depth of flavor. Use a wok if possible for even cooking.