Try this Cashew Chicken recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 2 tablespoons corn starch
- 3/4 cup chicken stock
- 1 tablespoon salted butter
- 3 tablespoons hoisin sauce
- 1/4 cup low sodium soy sauce
- 2 pounds chicken breast cut into 1-inch pieces
- 1 1/2 tablespoon rice vinegar
- 3/4 cup unsalted cashews
- lettuce cups or butter lettuce
- green onions for serving, optional
- Carbohydrate 13.9917671289889 g
- Cholesterol 103.890226437035 mg
- Fat 25.0348088654537 g
- Fiber 0.850454654936285 g
- Protein 36.9885569910705 g
- Saturated Fat 7.07059393407859 g
- Serving Size 1 1 serving (255g)
- Sodium 860.789117458471 mg
- Sugar 13.1413124740526 g
- Trans Fat 1.78067829688855 g
- Calories 432 calories
Step-by-step
- Heat the butter and oil in a large skillet over medium heat.
- Once the butter has melted, add in a single layer of chicken.
- Add a salt and pepper to chicken.
- Allow to cook for 3 minutes, or until brown and then flip onto the other side.
- Let cook an additional 3 minutes, or until golden brown.
- Turn the the heat to low and then stir in the garlic and cook.
- While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl.
- Stir into the skillet and cook with chicken over low heat, until the sauce has thickened.
- Stir in cashews.
- Serve in lettuce cups or over rice if preferred.
- Top with chopped green onions if desired.
Crowding the skillet
Overfilling the pan remains the absolute fastest route to rubbery, steamed poultry instead of properly browned meat. Two pounds of chicken cut into one-inch pieces will release significant moisture upon hitting the heat. Working in batches prevents the surface temperature of the pan from dropping too drastically. Maintaining medium heat allows the fat from the salted butter and olive oil to render properly. Searing requires three minutes per side without unnecessary movement to build a golden crust.
Stirring cornstarch incorrectly
Adding dry cornstarch directly into a hot pan creates instant, stubborn lumps that ruin the texture of the sauce. Whisking the starch thoroughly into cold liquids such as chicken stock, soy sauce, hoisin sauce, and rice vinegar ensures complete hydration before heat activates the gelling properties. Lowering the heat before pouring this liquid mixture into the skillet prevents the starch from seizing too quickly. Constant stirring during the final reduction phase guarantees an even, glossy coating over every piece of meat.
Balancing texture and sides
Raw unsalted cashews lose their crunch if added too early in the cooking process. Stirring them in right at the end preserves their structural integrity against the simmering sauce. Butter lettuce cups offer a crisp, fresh contrast that balances the rich umami flavors of the hoisin and soy base. Rice works equally well as an alternative vessel for absorbing extra sauce.
