How to Make Cashew Chicken!

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

Cut off the root of the scallions and separate the white parts from the green parts, cutting them into about an inch pieces.

Cut the boneless skinless chicken breast into bite-sized pieces, trimming off any unwanted fat.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.

Spread unsalted cashews on the baking sheet and bake in the oven for 5 minutes.

In a bowl, mix together water, cornstarch, soy sauce, and hoisin sauce, whisking well.

Season the chicken pieces with salt and black pepper, massaging the seasonings into the chicken.

Heat half of the vegetable oil in a pan over medium-high heat.

Add the first batch of seasoned chicken to the pan and brown it, then remove it from the pan.

Add the remaining vegetable oil to the pan, followed by the rest of the chicken, garlic, and the white parts of the scallions, cooking until the chicken is browned.

Add rice vinegar to the pan and stir, cooking for about a minute.

Pour the sauce mixture into the pan, reduce the heat to medium-low, and stir until the sauce thickens, which should take a couple of minutes.

Add sesame seed oil, the baked cashews, and the green tops of the scallions, stirring everything together until well mixed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens