Delicious Cashew Chicken Recipe for a Quick Dinner

If you’re looking for a dish that’s packed with flavor, comes together in a snap, and will make everyone at the dinner table smile, you’ve landed in the right spot! This Cashew Chicken recipe is not only easy to prepare but also brings a delightful crunch from the cashews and a savory sauce that makes the chicken sing. Whether it’s a busy weeknight or a cozy weekend gathering, this dish is bound to impress your family and friends.

One of the highlights of this recipe is the combination of tender chicken and roasted cashews, which creates a wonderful texture and flavor profile. The sauce, made with soy sauce, honey, and hoisin sauce, adds a sweet and savory punch that pairs beautifully with the chicken. Plus, you can whip this up in just 20 minutes, making it a perfect choice for those hectic evenings when you want something delicious but don’t have a lot of time to spare!

Ingredients

Instructions

1. In a bowl, combine all the sauce ingredients: chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar. Mix well and set aside.
2. Add the chicken and cornstarch to a separate bowl and toss to evenly coat each piece.
3. Heat oil in a deep fryer or large pan to 350°F. Deep-fry the chicken for 2-3 minutes until crispy and cooked through, or pan-fry over medium-high heat for 2-3 minutes on each side. Remove chicken to a paper towel-lined plate.
4. In the same pan, heat 1 tablespoon of oil. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
5. Add the sauce mixture to the pan and cook, stirring frequently, until it bubbles and thickens.
6. Add the crispy chicken back into the pan, tossing to coat in the sauce.
7. Remove from heat and toss with sliced green onions. Serve warm and enjoy!

Tips & Variations

• Protein Swap: Feel free to use shrimp or tofu instead of chicken for a different twist!
• Vegetable Add-ins: You can add bell peppers, broccoli, or snap peas for a nutrient boost.
• Spicy Kick: If you like it spicy, add some red pepper flakes or sriracha to the sauce.
• Gluten-Free Option: Substitute the soy sauce with tamari or coconut aminos for a gluten-free version.

Serving Suggestions

This Cashew Chicken pairs wonderfully with steamed rice or quinoa. You can also serve it alongside a fresh cucumber salad or stir-fried vegetables for a complete meal. If you’re feeling adventurous, try it in lettuce wraps for a fun and interactive dining experience!

Conclusion

In just 20 minutes, you can create a delicious Cashew Chicken that is sure to become a family favorite. The combination of crispy chicken, crunchy cashews, and a flavorful sauce will keep everyone coming back for seconds. Plus, it’s easy enough to whip up on a busy weeknight or serve at a weekend gathering. So, roll up your sleeves and enjoy this delightful dish!

FAQ

Can I make Cashew Chicken ahead of time?

For the best taste and texture, it’s recommended to make Cashew Chicken fresh. However, you can prepare the sauce and chop the chicken and veggies ahead of time to save on prep work.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Can I freeze this dish?

While the texture may change, you can freeze Cashew Chicken. Just make sure to let it cool completely before transferring it to a freezer-safe container. It should last for about 2 months.

What can I serve with Cashew Chicken?

Steamed jasmine rice, fried rice, or even a simple salad make great accompaniments to this dish!

Delicious Cashew Chicken Recipe for a Quick Dinner

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: Main CourseCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

400

kcal

This easy Cashew Chicken recipe is packed with flavor and ready in just 20 minutes. Perfect for busy weeknights!

Ingredients

• 1 pound chicken thighs (or breasts; cut into bite-sized pieces)1 pound chicken thighs (or breasts; cut into bite-sized pieces)

• 1/4 cup cornstarch1/4 cup cornstarch

• 3 tablespoons oil3 tablespoons oil

• 1 teaspoon ginger (minced)1 teaspoon ginger (minced)

• 2 cloves garlic (minced)2 cloves garlic (minced)

• 1 cup unsalted roasted cashews1 cup unsalted roasted cashews

• 1/2 cup green onions (sliced)1/2 cup green onions (sliced)

• 1/4 cup chicken stock1/4 cup chicken stock

• 2 tablespoons soy sauce2 tablespoons soy sauce

• 2 tablespoons honey2 tablespoons honey

• 2 teaspoons hoisin sauce2 teaspoons hoisin sauce

• 1 teaspoon cornstarch1 teaspoon cornstarch

• 1/2 teaspoon rice wine vinegar1/2 teaspoon rice wine vinegar

Directions

• In a bowl, combine all the sauce ingredients: chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar. Mix well and set aside.
• Add the chicken and cornstarch to a separate bowl and toss to evenly coat each piece.
• Heat oil in a deep fryer or large pan to 350°F. Deep-fry the chicken for 2-3 minutes until crispy and cooked through, or pan-fry over medium-high heat for 2-3 minutes on each side. Remove chicken to a paper towel-lined plate.
• In the same pan, heat 1 tablespoon of oil. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
• Add the sauce mixture to the pan and cook, stirring frequently, until it bubbles and thickens.
• Add the crispy chicken back into the pan, tossing to coat in the sauce.
• Remove from heat and toss with sliced green onions. Serve warm and enjoy!