The Best Cashew Chicken Recipe Is What's for Dinner Tonight (20 Minutes) Chicken Recipes Dinner Asian Recipes Budget Recipes High Protein Recipes Gluten-free

Craving Chinese food? Aren't we all! Tame that Chinese food craving without leaving the house or ordering takeout with this quick cashew chicken recipe. This easy cashew chicken recipe is ready in about 20 minutes. Awesome, right? 

The ingredient list is pretty simple for this Asian chicken recipe: boneless, skinless chicken breast (you could use thighs), cornstarch, oil, fresh garlic, green onions, rice wine vinegar, hoisin sauce and cashews. The chicken is cooked in two batches to achieve the best sear, then the garlic and green onions are stir fried. Add the rice wine vinegar, hoisin sauce, water and cashews and dinner is done.

Serve this 20-minute, high-protein (find out why you need more protein in your life) chicken dinner with white rice, fried rice or rice noodles. Pack the leftovers for lunch the next day.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 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

Here's how to make it:

1. 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. (You could use boneless chicken thighs instead of chicken breasts.)
2. 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.
3. Add the hoisin sauce and water. Cook, stirring, until slightly thickened, about 2 minutes. Add the green parts of the onion and cashews. (Instead of cashews, try walnuts, peanuts or almonds.) Cook about 30 seconds more. Serve over rice. Store any leftovers in an airtight container in the fridge for up to three days.

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