This Easy Cashew Chicken is a perfect weeknight stir-fry dish that combines tender chicken, crunchy cashews, and a flavorful hoisin-chili garlic sauce. It’s quick to make and full of rich, bold flavors with just the right amount of heat. Serve it over a bed of white rice for a satisfying and delicious meal!

Ingredients:
- ¼ cup hoisin sauce
- ¼ cup water
- 1 teaspoon chili garlic sauce
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon cornstarch
- Salt and pepper, to taste
- 1½ tablespoons vegetable oil
- 1 small sweet onion, cut into 1-inch pieces
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar
- 4 scallions, diced
- ¾ cup unsalted, roasted cashews
- Cooked white rice, for serving
Instructions:
1. Prepare the Sauce:
- In a small bowl, whisk together hoisin sauce, chili garlic sauce, and water until smooth. Set aside.
2. Prep the Chicken:
- In a medium bowl, toss the chicken pieces with cornstarch until evenly coated. Season with salt and pepper to taste.
3. Cook the Chicken:
- Heat the vegetable oil in a large nonstick pan over medium-high heat. Once the oil is shimmering, add the chicken in a single layer and let it sit undisturbed for about 1 minute to create a crust. Then sauté, tossing frequently, until browned and cooked through, about 8 minutes.
4. Add Vegetables and Deglaze:
- Add the diced onion to the pan and cook for 2-3 minutes, stirring frequently, until softened and translucent. Stir in the minced garlic and cook for 15 seconds, just until fragrant. Add rice vinegar to deglaze the pan, scraping up any browned bits, about 1 minute.
5. Add Sauce and Cashews:
- Reduce the heat to medium-low. Pour in the hoisin sauce mixture, stirring to combine and heat through for another minute. Remove from heat and stir in the diced scallions and roasted cashews.
6. Serve:
- Taste and adjust seasoning with more salt and pepper, if needed. Serve over hot, cooked white rice and enjoy!
Tips & Variations:
- Substitute Chicken Breasts: If you prefer, boneless skinless chicken breasts can be used in place of thighs, though thighs provide a juicier texture.
- Control the Heat: Adjust the spiciness by adding more or less chili garlic sauce depending on your heat preference.
- Add Veggies: For a more colorful dish, you can toss in some bell peppers, snow peas, or broccoli along with the onions.
- Make it Gluten-Free: Ensure your hoisin sauce and chili garlic sauce are gluten-free for a celiac-friendly version.
This easy Cashew Chicken is a restaurant-quality dish made right in your own kitchen, perfect for when you crave a quick and flavorful meal!
Easy Cashew Chicken
Course: CHICKEN5
servings15
minutes13
minutesIngredients
¼ cup hoisin sauce
¼ cup water
1 teaspoon chili garlic sauce
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon cornstarch
Salt and pepper, to taste
1½ tablespoons vegetable oil
1 small sweet onion, cut into 1-inch pieces
4 cloves garlic, minced
2 tablespoons rice vinegar
4 scallions, diced
¾ cup unsalted, roasted cashews
Cooked white rice, for serving
Directions
- This Easy Cashew Chicken is a perfect weeknight stir-fry dish that combines tender chicken, crunchy cashews, and a flavorful hoisin-chili garlic sauce. It’s quick to make and full of rich, bold flavors with just the right amount of heat. Serve it over a bed of white rice for a satisfying and delicious meal!
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