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.
Author: Jess
Recipe type: Entree
Cuisine: Chicken
Ingredients
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
Instructions
In a medium bowl, toss chicken with cornstarch until chicken is coated, and season with salt and pepper.
In a large nonstick skillet, heat 1 tbsp oil over medium-high heat.
Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions.
Cook, tossing often, until chicken is browned, about 3 minutes.
Return first batch of chicken to pan.
Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and ¼ cup water. Cook, tossing, until chicken is cooked through, about 1 minute.
Remove from heat. Stir in scallion greens and cashews.
Serve immediately over rice.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/cashew-chicken/