Cashew Chicken
A quick Chinese-American stir fry of tender chicken thigh pieces, crunchy cashews, and crisp vegetables in a savory, lightly sweet sauce that comes together in minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tsp cornstarch (for marinade)
- 2 tsp soy sauce (for marinade)
- 2/3 cup raw or roasted cashews
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into half-moons
- 4 cloves garlic cloves, minced
- 1 tsp fresh ginger, minced
- 2 tbsp oyster sauce
- 2 tbsp soy sauce (for sauce)
- 2 tsp hoisin sauce
- 2 tsp toasted sesame oil
- 2 tbsp vegetable oil
- 4 green onions, sliced
Instructions
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1
In a bowl, toss 1.5 lbs cut into 1-inch cubes boneless, skinless chicken thighs with 2 tsp cornstarch (for marinade) and 2 tsp soy sauce (for marinade). Set aside for 15 minutes.
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2
In a small bowl, whisk together 2 tbsp oyster sauce, 2 tbsp soy sauce (for sauce), and 2 tsp hoisin sauce to make the sauce.
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3
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. If using raw 2/3 cup raw or roasted cashews, add them first and toast for 1-2 minutes until golden; remove and set aside. If using roasted cashews, skip this step.
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4
Add the marinated chicken to the hot wok in a single layer. Sear for 2 minutes without stirring, then stir fry for another 2 minutes until cooked through to an internal temperature of 165°F (74°C). Transfer to a plate.
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5
In the same wok, add 4 cloves minced garlic cloves and 1 tsp minced fresh ginger. Stir fry for 30 seconds until fragrant.
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6
Add 1 cut into 1-inch pieces red bell pepper and 1 sliced into half-moons zucchini. Stir fry for 2-3 minutes until tender-crisp.
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7
Return the chicken to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute.
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8
Remove from heat. Add cashews, 2 tsp toasted sesame oil, and half the 4 sliced green onions. Toss to combine. Serve over steamed rice, garnished with remaining green onions.