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Cashew Chicken

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traditional Cashew Chicken, just like Chinese takeout!

Ingredients

Scale
  • 3/4 cup cashews
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons corn starch
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon white pepper
  • 4 tablespoons vegetable oil (divided)
  • 6 garlic cloves, minced
  • 8 scallions, chopped
  • 1 zucchini, diced
  • 2 tablespoons rice vinegar
  • 5 tablespoons hoisin sauce
  • 1 tablespoons low sodium soy sauce
  • 1/3 cup water
  • 1/4 teaspoon sesame oil

Instructions

  1. Preheat the oven to 350°F.
  2. Place the cashews on a baking sheet. Toast in the oven about 5 minutes. Remove from oven and set aside.
  3. Place the chicken pieces in a large bowl. Add cornstarch and soy sauce. Sprinkle with white pepper, toss to coat evenly.
  4. In a large skillet, heat 2 tablespoons of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir fry until browned but not cooked through. Transfer to a plate.
  5. Add the remaining vegetable oil to the skillet. Add remaining chicken and brown again. Add all the garlic, scallions, and zucchini. Return the first batch of chicken to the pan.
  6. Turn the heat down to medium heat. Add the rice vinegar and cook until almost evaporated.
  7. Add the hoisin sauce, soy sauce and water, stir well. Cook until the chicken is cooked through. Remove from the heat.
  8. Stir in the cashews and sesame oil. Serve immediately.

Nutrition

Find it online: https://prairiecalifornian.com/cashew-chicken/