Recipe Background
It's insane how delicious Crazy Cashew Chicken tastes! With crunchy cashews on top and a bed of white rice underneath, this stir-fry brings all the flavors! The chicken is golden and savory, the sauce is tangy and sweet, and when everything comes together... well, it's pretty bonkers! Crazy Cashew Chicken will have you going nuts!
It's insane how delicious Crazy Cashew Chicken tastes! With crunchy cashews on top and a bed of white rice underneath, this stir-fry brings all the flavors! The chicken is golden and savory, the sauce is tangy and sweet, and when everything comes together... well, it's pretty bonkers! Crazy Cashew Chicken will have you going nuts!
Ingredients
- 3/4 cup unsalted cashews
- 1/4 cup water
- 2 teaspoons cornstarch
- 4 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 1/2 pounds chicken breasts boneless and skinless, cubed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 6 cloves garlic minced
- 8 scallions cut into 1-inch pieces, green and white parts separated
- 2 tablespoons rice vinegar
- 1/4 teaspoon sesame oil
- white rice optional, to taste, cooked and hot, for serving
Directions
- Preheat the oven to 350 degrees F.
- On a baking sheet, add the cashews in a single layer.
- Toast the cashews in the oven until fragrant, about 5 minutes. Set the cashews aside to cool.
- In a small bowl, add the water, the cornstarch, the hoisin sauce, and the soy sauce and whisk to combine. Set the sauce mixture aside.
- In a large bowl, add the chicken, the salt, and the black pepper and toss to coat evenly.
- In a large nonstick skillet over high heat, add 1 tablespoon of the vegetable oil.
- Add the 1/2 of the seasoned chicken to the hot oil and cook, while stirring, until lightly browned, about 3 minutes.
- Transfer the browned chicken to a plate.
- Add the remaining vegetable oil to the skillet and heat until it is shimmering.
- Add the remaining seasoned chicken, the garlic, and the white parts of the scallions to the hot oil and cook, while stirring, until the chicken is lightly browned, about 3 minutes.
- Add the previously-browned chicken back to the stir-fry mixture and reduce the heat to medium.
- Add the rice vinegar to the stir-fry mixture and cook, while stirring, until it evaporates, about 30 seconds.
- Add the sauce mixture to the stir-fry mixture and cook, while tossing, until the chicken reaches an internal temperature of 165 degrees F, about 2-3 minutes.
- Top the stir-fry mixture with the green parts of the scallions, the toasted cashews, and the sesame oil.
- Serve with the white rice.
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