Cashew Chicken
Cashew chicken made better than takeout: cornstarch-crisped chicken in a glossy hoisin glaze with garlic, green onion, and crunchy cashews over jasmine rice. A 30-minute stir fry.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minPut down the takeout menu. This chicken and cashew stir fry comes together faster than delivery and tastes sharper for it. The move that makes it is the cornstarch: tossing the cubed chicken in it before frying builds a light, golden crust that crisps in the pan and later gives the sauce something to cling to.
After the chicken browns, garlic and the white parts of the scallions go into the same pan, then a splash of rice vinegar is cooked down to lift the browned bits and concentrate its tang. Hoisin loosened with a little water creates a fast, glossy, savory-sweet glaze.
In go the cashews and the green scallion tops right at the end, so the nuts stay crunchy and the onions keep their fresh bite. A few minutes to coat everything, then pile it over jasmine rice. Weeknight dinner, sorted.
Chef Tips
- Don’t crowd the pan when frying the chicken; give it room so it browns and crisps instead of steaming.
- Add the cashews near the end so they stay crunchy rather than going soft in the sauce.
- Cook off the rice vinegar before adding the hoisin; that step concentrates its flavor and deglazes the pan.
Variations
- Toss in broccoli, snap peas, or bell pepper with the aromatics to make it a one-pan stir fry meal.
- Add a pinch of red pepper flakes or a squirt of sriracha for heat.
Ingredients
Directions
Put the cubed chicken and corn starch in a large plastic bag. Seal and shake until all the chicken is coated.
Heat oil to medium high in a large fry pan and cook chicken until no pink remains, and the outside is golden.
Sprinkle with salt and pepper.
Remove from the pan and set aside.
In remaining oil, cook garlic and the white part of the onions until tender.
Return chicken to the pan and mix together.
Add the rice vinegar and cook until it evaporates (about 3 min).
Mix in a separate bowl the hoisin sauce with ¼ cup water.
Add to pan, along with remaining green onions and cashews.
Stir to coat all the ingredients.
Simmer about 5 minutes.
Serve over jasmine rice.
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