Better than Takeout Cashew Chicken
Chinese take out is one of our favourite meals. It’s so comforting, reminds me of my childhood and to be honest, the food is always packed with amazing flavours. Trying to stay a bit on the healthier side, I wanted to find a good dupe for classic cashew chicken that I could make at home.
Guys, THIS IS IT. This recipe includes tender chicken that is not deep fried, with crunchy cashews and a sauce that has the perfect combo of sweet with a little zing-a-ding.
I have to say, this is now my all-time favourite chinese inspired chicken recipe. It is so close to the one we used to get at a restaurant that is no longer open here in Toronto. Why do restaurants close and not leave behind their recipes? I hate that. What I wouldn’t give to have the egg rolls that Lichee Gardens used to make ……I was actually raised on them.
Honestly though? This chicken dish is better than take out and believe it or not is quite easy to make. All it takes is a bit of time and you’ve got cashew chicken that will taste out of this world. I’m drooling just looking at these photos again.
This recipe is perfect for any time of the year and one you need to put on your “must try” list. It’s a meal that my husband and I love and we always end up going back for seconds (and sometimes thirds). Plus leftovers are simply THE BEST.
When a craving for cashew chicken hits, skip the takeout and make this. With an easy recipe like this one in your back pocket, I promise you won’t be disappointed.
- 6 - 8 chicken thighs (boneless,skinless) diced into 1 inch cubes
- ¼ cup cornstarch
- ⅓ cup grapeseed or avocado oil
- Sauce:
- 2 tsp garlic minced
- 1 tsp minced ginger
- 4 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tablespoons sweet chili sauce or plum sauce
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 1 tbsp cornstarch
- ½ cup water
- ½ cup raw cashews
- In a small bowl, mix 1 tbsp cornstarch and ½ cup water until well combined. Set aside.
- In a large mixing bowl, add your diced chicken thighs followed by cornstarch. Toss and set aside.
- In a large pan or wok set over medium high heat, add the oil. Carefully add in your chicken and let this fry until crispy golden brown on all sides, about 6-8 minutes. Remove chicken from pan and transfer to a plate.
- In the same pan or wok set over medium heat, add ginger, garlic, and fry until fragrant (about 30 seconds)
- Next add in the hoisin sauce, soy sauce, sweet chili sauce brown sugar, sesame oil and cornstarch mixed with water. Whisk the cornstarch slurry before adding it to the hot pan. Mix sauce ingredients until combined. Add in the cashew nuts.
- Toss your fried chicken back into the pan and coat each piece with sauce. Remove from heat, garnish and serve hot over noodles or rice. Enjoy!
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