Cashew Chicken

  • Servings : 4
  • Ready In : 30m


  • 3/4 cup roasted, unsalted cashews
  • 1 1/2 pounds boneless, skinless chicken (I use thighs), cut into 1.5 inch pieces
  • 1/2 teaspoon salt
  • 1/1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 garlic cloves, minced (or garlic paste)
  • 1 bunch scallions, white and green parts separated, cut into 1" pieces (optional)
  • 2 tablespoons rice vinegar
  • 4 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1/4 cup water
  • 1/4 teaspoon sesame oil


Step 1

Preheat oven to 350 degrees. Place the cashews on a baking sheet in one layer, and toast the cashews until fragrant, about 5 minutes.

Step 2

Place the chicken pieces in a large bowl, and sprinkle with salt and pepper. Toss to coat evenly.

Step 3

In a large nonstick skillet or wok, heat vegetable oil over high heat until very hot. Add the chicken and stirfry until lightly browned and mostly cooked through, about 6-10 minutes. Add garlic to the skillet and white parts of scallions (if using) in the last 3 minutes of cooking.

Step 4

Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

Step 5

Add the hoisin sauce, soy sauce and water. Stirfry about 1 minute to finish.

Step 6

Remove from heat and stir in scallion greens (if using), cashews, and sesame oil. Serve immediately with rice.

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