Cashew Chicken
Cashew Chicken is full of tender, browned pieces of chicken, celery, and lots of cashews in a super flavorful sauce. Tastes just like take-out, only better.
Servings: 4
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 5 tablespoons soy sauce, divided
- 2 tablespoons cornstarch
- 1 tablespoon dry sherry
- 2 teaspoons toasted sesame oil
- 1/3 cup hoisin sauce
- 1/3 cup water
- 1 tablespoon balsamic vinegar
- 3 tablespoons vegetable oil
- 1 cup raw cashews
- 2 celery ribs, sliced into 1/4 inch slices on bias
- 6 green onions, white parts sliced thin and green parts sliced into 1-inch pieces
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- white rice for serving
Instructions
- In a medium bowl, stir together chicken, 2 tablespoons soy sauce, cornstarch, sherry, and sesame oil. Set aside.
- In a small bowl, stir together hoisin sauce, water, vinegar, and remaining 3 tablespoons soy sauce. Set aside.
- Heat oil in a large nonstick skillet until hot. Add cashews and cook stirring constantly until golden brown. Remove with a slotted spoon and set aside.
- Reheat oil in the skillet until very hot. Add chicken mixture. Cook, stirring frequently until about halfway cooked.
- Add the celery, white parts of green onions, garlic, ginger, and crushed red pepper flakes. Stir fry for 2 minutes.
- Add hoisin mixture and cook for 1 to 3 minutes or until chicken is cooked through. Remove from heat and stir in green parts of green onions and cashews.
- Serve over rice.
Notes
Have all your ingredients measured and ready to go before you start cooking the chicken.
Nutrition
Calories: 575kcal