This Easy Cashew Chicken Recipe Is Table Ready in About 20 Minutes! by Donna John
Tame that Chinese food craving without leaving the house or ordering takeout. This easy cashew chicken recipe is ready in about 20 minutes. Awesome, huh?
- 1 1/2 pounds boneless, skinless chicken breast, cut into pieces
- 2 tablespoons cornstarch
- 2 tablespoons canola oil
- 6 cloves garlic, minced
- 1 bunch green onions, cut into 1-inch pieces (separate the green from the white)
- 2 tablespoons seasoned rice wine vinegar
- 3 tablespoons hoisin sauce
- 1/4 cup water
- 3/4 cup cashews
- white or brown rice, cooked (for serving)
Here's how to make it:
Season the chicken pieces with salt and pepper. Add the cornstarch and toss to coat. Heat 1 tablespoon of the oil in a large skillet or wok. Add half the chicken and cook until browned on all sides, about 3 minutes. Remove.
Heat the remaining 1 tablespoon oil and add the remaining chicken. Cook about 1 minute, then add the garlic and white parts of the onion. Cook until chicken is browned, about 2 minutes. Return the first batch of chicken to the skillet. Add the vinegar. Cook until vinegar evaporates, about 1 minute.
Add the hoisin sauce and water. Cook, stirring, until slightly thickened, about 2 minutes. Add the green parts of the onion and cashews. Cook about 30 seconds more. Serve over rice.
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