Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup raw cashews
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
Instructions
- Step 1: In a food processor, pulse the cashews until they are finely ground but not completely powdery. Set aside.
- Step 2: In a medium bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, sesame oil, and minced garlic and ginger.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Pour the sauce over the chicken and bring to a simmer. Reduce heat to medium-low and cook until the sauce has thickened, about 2-3 minutes.
- Step 5: Stir in the ground cashews and cook for another minute, until heated through.
- Step 6: Serve hot over rice or noodles.
Notes
- Store leftover Cashew Chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to prevent drying.
- Serve this flavorful dish alongside a vibrant side salad for a balanced and satisfying meal.
- To achieve extra crispy chicken, briefly pat the chicken pieces dry with a paper towel before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American