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Cashew Chicken

Updated: Sep 29, 2022


Makes 4 servings

· ¾ cup roasted cashews

· ¼ cup water

· 2 teaspoons cornstarch

· 1 tablespoon soy sauce

· 4 tablespoons hoisin sauce

· 1 pound boneless, skinless chicken breasts

· 2 tablespoons vegetable oil

· 2 Tablespoons minced garlic

· 1 bunch scallions

· 1 small can diced water chestnuts, drained

· 2 tablespoons rice vinegar

· 1 teaspoon sesame oil

· Salt and black pepper as needed


1. In a small bowl, whisk together the water, cornstarch, hoisin, and soy sauce. Set aside.

2. Cut the chicken into ½ inch dice

3. Place the diced chicken in a large bowl.

4. In a wok, heat 1 tablespoon of the vegetable oil over high heat. Add the chicken and stir-fry for about 5 minutes. Seasoning with salt and pepper.

5. Add the garlic, water chestnuts, and the whites of the scallions.

6. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

7. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked thoroughly, and the sauce has thickened, about 1 minute.

8. Remove from the heat. Stir in the scallion greens, cashews, and sesame oil.

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