Ingredients
- Chicken breast, boneless, skinless: 1.5 lbs, cut into 1-inch cubes
- Cashews, roasted, unsalted: 1 cup
- Soy sauce: 1/4 cup
- Hoisin sauce: 2 tablespoons
- Cornstarch: 2 tablespoons
- Vegetable oil: 3 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, minced
Instructions
- Step 1: In a bowl, whisk together soy sauce, hoisin sauce, and cornstarch. Add the cubed chicken and toss to coat. Let it marinate for at least 15 minutes.
- Step 2: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Step 3: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and ginger and cook for about 30 seconds, until fragrant.
- Step 4: Return the cooked chicken to the skillet. Stir to combine with the garlic and ginger.
- Step 5: Add the roasted cashews to the skillet and stir everything together. Cook for another 1-2 minutes, until heated through.
Notes
- Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or chicken broth if it seems dry.
- Serve this delicious dish over fluffy white rice or noodles for a complete and satisfying meal.
- For extra flavor, toast the cashews in the skillet for a minute before adding them to the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American