Cashew Chicken
This Cashew Chicken is an easy Asian dish that you can make at home faster than you can order takeout. It's delicious served over rice and perfect for leftovers. 
Recipe type: Entree
Cuisine: Chicken
  • 1½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
  • 1 tbsp cornstarch
  • Salt & pepper
  • 2 tbsp avocado oil (or canola or vegetable oil)
  • 6 cloves garlic, minced
  • 1 bunch scallions, white and green parts separated, each cut into 1-inch pieces
  • 2 tbsp rice vinegar
  • 3 tbsp hoisin sauce
  • ¾ cup toasted cashews
  • Cooked rice, for serving
  1. In a medium bowl, toss chicken with cornstarch until chicken is coated, and season with salt and pepper.
  2. In a large nonstick skillet, heat 1 tbsp oil over medium-high heat.
  3. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
  4. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions.
  5. Cook, tossing often, until chicken is browned, about 3 minutes.
  6. Return first batch of chicken to pan.
  7. Add vinegar; cook until evaporated, about 30 seconds.
  8. Add hoisin sauce and ¼ cup water. Cook, tossing, until chicken is cooked through, about 1 minute.
  9. Remove from heat. Stir in scallion greens and cashews.
  10. Serve immediately over rice.
Recipe by Flying on Jess Fuel at