Sweet and Sticky Cashew Chicken
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!
Ingredients
Cashew Chicken
- 6 boneless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- 2 tablespoons cooking oil, I like avocado oil
- ¾ cup cashews, toasted - see notes
Cashew Chicken Sauce
- ½ cup low-sodium chicken stock
- ⅓ cup hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar, can sub white vinegar
- 2 cloves garlic, minced
- 1 teaspoon finely minced ginger
Instructions
- Place the chicken and cornstarch in a medium-sized bowl and mix well.6 boneless chicken thighs, ½ cup cornstarch
- In a small bowl, mix together the cashew chicken sauce ingredients.½ cup low-sodium chicken stock, 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.2 tablespoons cooking oil, ¾ cup cashews
- Pour the sauce into the pan and let it cook for 2 minutes. Stir in the cashews.
Notes
To toast raw cashews, place them on a baking sheet in the oven at 375 degrees Fahrenheit for 6 minutes.
Serving: 1 chicken thigh with ⅙ of the cashews and sauce, Calories: 339kcal, Carbohydrates: 21g, Protein: 26g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 444mg, Potassium: 431mg, Fiber: 1g, Sugar: 5g, Vitamin A: 28IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 2mg