How To Make Cashew Chicken
Serve this hearty cashew chicken made with chunks of crispy chicken and roasted cashews tossed in a flavorful sauce over rice for a filling meal.
Serves:
Ingredients
- 1¼lbchicken breasts,boneless and skinless, cut into cubes
- ¼cupcornstarch
- salt and pepper,to taste
- ¼cupvegetable oil
- 1tspginger,minced
- 1½tspgarlic,minced
- ½cupchicken broth
- ¼cupsoy sauce,low sodium
- 2tbsprice vinegar
- ¼cupketchup
- 2tbspsweet chili sauce
- 2tspbrown sugar
- ½cupcashews,roasted
- 3tbspgreen onions,sliced
Instructions
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Place the chicken in a bowl with ¼ cup of cornstarch and salt and pepper. Toss to coat chicken evenly.
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Heat the vegetable oil in a large pan over medium-high heat. Add half of the chicken in a single layer. Cook for 3 to 4 minutes per side or until browned.
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Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.
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Remove all the chicken from the pan. Drain any excess oil, leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.
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In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, ketchup, sweet chili sauce, and brown sugar. Pour the sauce mixture into the pan.
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Bring the sauce to a simmer. Place the cornstarch in a bowl with 2 tablespoons of cold water and whisk to combine.
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Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until the sauce has just thickened.
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Place the chicken and cashews in the pan and toss to coat with the sauce. Sprinkle with green onions and serve.
Nutrition
- Calories: 550.54kcal
- Protein: 35.43g
- Cholesterol: 91.62mg
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