Cashew Chicken

Cashew Chicken


  • 1.5 lb chicken breasts or chicken tenders
  • 2-3 Tablespoons cornstarch
  • salt and pepper
  • 3-4 cloves garlic, minced
  • 1 bunch green onions
  • 2-3 Tablespoons vegetable oil
  • 2 Tablespoons rice vinegar
  • 3 Tablespoons hoisin sauce
  • 1/4 cup water
  • 1 cup unsalted cashew halves
  • cooked white or brown rice for serving



Dice chicken into 1 inch cubes. Salt and pepper diced chicken on all sides.


Place chicken in a medium bowl and toss with 2 Tablespoons cornstarch until chicken is completely coated. If coating is really thin, add an extra 1 Tablespoon of cornstarch and toss to coat.


Mince garlic. (Use 3 cloves if cloves are larger in size. Use 4 cloves if they are smaller.)


Thinly slice the white ends of the green onions. Slice the green ends into 1 inch long pieces and set aside.


Heat oil in a large sauté pan over medium heat. Add the chicken, garlic, and sliced white parts of the green onions. Cook until the chicken is mostly cooked through and slightly golden-brown, stirring often so that the garlic doesn't burn.


Stir in the rice vinegar and cook for a few minutes until the vinegar evaporates.


Stir in the hoisin sauce and water and cook 1-2 minutes more.


Remove from heat and stir in the cashews and the sliced green parts of the green onions.


Serve over white or brown rice.

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