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 cashew chicken 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!
Other easy stir fry recipes we love
Watch the video for each cashew chicken
- 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 cloves garlic , minced
- 2 tablespoons rice vinegar
- 6 scallions , diced
- 3/4 cup unsalted, roasted cashews
- cooked white rice , for serving
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.