Cashew chicken is sweet, sticky, and all things delicious. It's easy to make and better than your favorite takeout. Serve with a side of rice and broccoli for a quick and easy dinner!
6boneless chicken thighs, cut into bite-sized pieces
½cuptapioca starch, can sub cornstarch
2tablespoonsoil, we like avocado oil
¾cupcashews, toasted (see notes)
Cashew Chicken Sauce
½cuplow-sodium chicken stock or water
⅓cuphoisin sauce, gluten-free, if needed. homemade for refined sugar-free
1tablespoonlow-sodium soy sauce, gluten-free or coco aminos, as needed
1tablespoonrice vinegar, can sub white vinegar
1teaspoonfinely minced ginger
Place the chicken and tapioca starch in a medium-sized bowl and mix well. In a small bowl, mix together the cashew chicken sauce ingredients.
6 boneless chicken thighs, ½ cup tapioca starch, ½ cup low-sodium chicken stock or water, ⅓ cup hoisin sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon finely minced ginger
Heat the oil in a large, non-stick frying pan over medium-high heat. Add half of the chicken and cook for 3-4 minutes on each side, until almost cooked through. Remove the chicken from the pan and add the remaining chicken, adding more oil if needed. Cook the second batch of chicken then drain any oil from the pan. Do not wipe the pan clean. Pour the sauce into the pan and let it cook for 2 minutes. Stir in the cashews.
2 tablespoons oil, ¾ cup cashews
To toast raw cashews, place them on a baking sheet in the oven at 375 degrees for 6 minutes.