Easy 20-Minute Cashew Chicken Recipe Is an Asian Dinner Winner by 30Seconds Food


Easy 20-Minute Cashew Chicken Recipe Is an Asian Dinner Winner

De-li-cious. That's the best word to describe this fantastic skillet Asian chicken recipe! This easy cashew chicken recipe is so simple to make and will become a favorite savory dinner recipe after one bite. 

To make this 20-minute cashew chicken recipe you will need just a few ingredients. Here's your shopping list: hoisin sauce, chili garlic sauce, chicken broth, boneless chicken thighs, cornstarch, vegetable oil, onion, garlic, rice wine vinegar and cashews. Grab some green onions, too, for garnishing. 

Because this stovetop chicken recipe is so easy, you'll have time to make some crispy egg rolls or crab rangoon to serve as well. You've got this! Serve this 20-minute chicken recipe over rice. 

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Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4

Ingredients

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Recipe Notes

  • You could use boneless, skinless chicken breast for this stir-fry recipe, but we love chicken thighs because they're harder to overcook and are so juicy. 
  • You could throw in some fresh cut-up vegetables to stretch the recipe or add more nutrition. 
  • If cashews aren't your thing, use walnuts or almonds (or omit them completely).

Here's how to make it: 

  1. In a small bowl, combine the hoisin, chili garlic sauce and broth. Whisk to combine. Set aside.
  2. Season the chicken with salt and pepper and put into a bowl. Sprinkle the cornstarch over the chicken and toss to coat.
  3. Heat the oil in a large skillet. Add the chicken and cook until browned and cooked through, about 6 to 8 minutes.
  4. Add the onion and cook another 2 to 3 minutes. Add the garlic and cook for 30 seconds. 
  5. Sprinkle in the rice wine vinegar and cook 1 minute.
  6. Pour in the hoisin mixture and cashews. Stir to combine and heat through. Garnish with green onions. 

Nutrition Facts Per Serving

Calories: 794

Total Fat: 41.7g

Saturated Fat: 9.2g

Cholesterol: 90mg

Sodium: 202mg

Total Carbohydrate: 73.3g

Dietary Fiber: 4g

Total Sugars: 4.6g

Protein: 29.4g

Vitamin D: 0mcg

Calcium: 254mg

Iron: 3mg

Potassium: 886mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Tribe
Yes, please... making this right away...
Elisa Schmitz
I have most of these ingredients. So excited to try this recipe! #yum
LindsayM
I followed this recipe exactly as written, and it came out looking nothing like the photo, and the chicken was more boiled than fried/sautéed. I used fresh organic chicken patted dry, and it all looked like a watery mess at the end. Pretty disappointed.
Elisa Schmitz
Thank you for sharing your experience with this recipe, LindsayM . So sorry to hear it didn't turn out for you. Not sure why it was watery, as there is very little chicken broth (or water) in the recipe. We will run this recipe through our test kitchen again. We appreciate your feedback! Donna John
Donna John
Not sure what happened, LindsayM . I've made this recipe several times and did not experience that. We will run it through our test kitchens again, though. Thank you for letting us know about your experience.
Jonathan Carlson
I made this 3 weeks ago, came out PERFECT! My neighbors loved it too. I'm going to make it again tonight. This time I'll probably add celery ☺️
Donna John
So glad you enjoyed it! Love the idea of adding celery.
John Eckels
This was most excellent! I served it on top of Healthy Noodles with Asian veggies and extra baby corn, aka faux Lo Mein. I used raw cashews and put them in the pan of hot oil and roasted them until they were nice and brown. Thanks for sharing.
Elisa Schmitz
Thank you for letting us know you enjoyed this recipe, John Eckels ! Love your serving suggestions, too. We appreciate your feedback and all you share with us. Thank you for being part of our community!

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