Better than Takeout Cashew Chicken
Serves: 4
  • 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
  1. In a small bowl, mix 1 tbsp cornstarch and ½ cup water until well combined. Set aside.
  2. In a large mixing bowl, add your diced chicken thighs followed by cornstarch. Toss and set aside.
  3. 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.
  4. In the same pan or wok set over medium heat, add ginger, garlic, and fry until fragrant (about 30 seconds)
  5. 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.
  6. 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!