Easy Cashew Chicken – Forget the takeout and cook in with this super easy Chinese-American dish. It’s simple, flavorful, and also great the next day if you have any left over.
This super easy recipe is a standard in our house and one of my favorite one-pot dishes. A while back I made it so often that everyone got tired of it. So I stopped.
Then, my friend Melissa (thankfully) reminded me of it last week. So I made it for the family. And everyone said, “Oh, I love this dish. How come you never make it anymore?” HA.
So, it will go back into the rotation until they beg me to stop again.
I highly recommend you make it until your family gets tired of it, too!
- • 3 tablespoons Hoisin sauce
- • 1/2 teaspoon chili garlic sauce
- • 3 tablespoons water
- • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- • 1 tablespoon cornstarch
- • salt and pepper
- • 1 1/2 tablespoons vegetable oil
- • 1 small sweet onion, cut into 1-inch pieces
- • 4 garlic cloves, minced
- • 2 tablespoons rice vinegar
- • 6 scallions, diced
- • 3/4 cup unsalted, roasted cashews
- • cooked white rice
- In a small bowl, whisk together the hoisin, chili garlic sauce, and water. Set aside.
- In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a few grinds of salt and pepper.
- In a large nonstick pan, heat the oil over medium-high heat. Saute the chicken, tossing often, until browned and cooked, about 10 minutes. Add the onion, cook for 3 minutes until soft and translucent, stirring frequently. Add garlic and cook for 15 seconds until fragrant. Add the rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute.
- Reduce heat to medium-low. Add the hoisin mixture; cook, tossing to combine and warm through, about 1 more minute.
- Remove from heat and stir in the scallions and cashews. Taste, season with a little more salt and pepper, if necessary. Serve over cooked, hot white rice.