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There’s something magical about the combination of crispy chicken and crunchy cashews. This dish brings together tender chicken pieces coated in a savory sauce, balanced perfectly with the nutty crunch of cashews. Whether you’re cooking for a quick weeknight dinner or impressing guests, this recipe delivers restaurant-quality flavor right from your kitchen.
Key Ingredients
The beauty of this dish lies in its simple yet flavorful ingredients. The cornstarch coating creates that irresistible crispy exterior on the chicken, while the soy sauce, garlic, and hoisin sauce form a rich, umami-packed sauce. The cashews add not just crunch but also a buttery richness that elevates the entire dish.
Ingredients List
| Ingredient | Quantity |
|---|---|
| Boneless skinless chicken breasts | 1 ½ pounds |
| Salt and pepper | To taste |
| Cornstarch | ¼ cup |
| Vegetable oil | 2 tablespoons |
| Low-sodium soy sauce | ¼ cup |
| Chicken broth | ½ cup |
| Minced garlic | 3 cloves |
| Brown sugar | 1 tablespoon |
| Hoisin sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Whole unsalted cashews | 1 cup |
Helpful Tools
To make this recipe a success, you’ll need:
- A sharp knife for cutting chicken into even pieces
- A large ziplock bag for coating chicken with cornstarch
- A wok or large skillet for even cooking
Pro-Tips for Perfect crispy tender chicken and Cashew
- Cut chicken pieces evenly to ensure they cook at the same rate. Uneven pieces will result in some being overcooked while others remain underdone.
- Don’t overcrowd the pan when cooking the chicken. Work in batches if necessary to maintain that crispy texture.
- Sheet Pan Chicken Fajitas are another quick dinner option if you’re looking for more easy chicken recipes.
- Toasting the cashews in a dry skillet for 2-3 minutes before adding them to the dish enhances their nutty flavor.
- Let the sauce simmer until it coats the back of a spoon for the perfect consistency.
How to Make crispy tender chicken and Cashew
- Cut 1 ½ pounds boneless skinless chicken breasts into 1-inch pieces. Season the chicken pieces with salt and pepper to taste.
- Add the chicken to a ziplock bag along with ¼ cup cornstarch. Seal and shake the bag to coat the chicken pieces in the cornstarch.
- Add 2 tablespoons vegetable oil to a wok or large skillet over medium-high heat. Once the oil is hot, add the chicken and cook until golden brown, about 5-7 minutes.
- In a small bowl, whisk ¼ cup soy sauce, ½ cup chicken broth, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon Hoisin sauce, and 1 teaspoon sesame oil.
- Add the sauce to the pan, along with 1 cup whole unsalted cashews. Toss until the sauce has thickened.
- Serve over rice and with veggies if desired.
Variations
This versatile dish can be customized in several ways:
- Add vegetables like bell peppers, broccoli, or snap peas for extra nutrition and color.
- Swap chicken for shrimp or tofu for a different protein option.
- Make it spicy by adding red pepper flakes or sriracha to the sauce.
Crispy Tender Chicken and Cashew
There’s something magical about the combination of crispy chicken and crunchy cashews. This dish brings together tender chicken pieces coated in a savory sauce, balanced perfectly with the nutty crunch of cashews. Whether you’re cooking for a quick weeknight dinner or impressing guests, this recipe delivers restaurant-quality flavor right from your kitchen.
- Total Time: 30
- Yield: 4 servings
Ingredients
- 1 ½ pounds Boneless skinless chicken breasts
- Salt and pepper, to taste
- ¼ cup Cornstarch
- 2 tablespoons Vegetable oil
- ¼ cup Low-sodium soy sauce
- ½ cup Chicken broth
- 3 cloves Minced garlic
- 1 tablespoon Brown sugar
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 1 cup Whole unsalted cashews
Instructions
1. Cut 1 ½ pounds boneless skinless chicken breasts into 1-inch pieces. Season the chicken pieces with salt and pepper to taste.
2. Add the chicken to a ziplock bag along with ¼ cup cornstarch. Seal and shake the bag to coat the chicken pieces in the cornstarch.
3. Add 2 tablespoons vegetable oil to a wok or large skillet over medium-high heat. Once the oil is hot, add the chicken and cook until golden brown, about 5-7 minutes.
4. In a small bowl, whisk ¼ cup soy sauce, ½ cup chicken broth, 3 cloves minced garlic, 1 tablespoon brown sugar, 1 tablespoon Hoisin sauce, and 1 teaspoon sesame oil.
5. Add the sauce to the pan, along with 1 cup whole unsalted cashews. Toss until the sauce has thickened.
6. Serve over rice and with veggies if desired.
Notes
- Uniformity: Cut chicken pieces evenly so they cook at the same rate.
- Crispiness: Don’t overcrowd the pan; work in batches if needed.
- Flavor Enhancement: Toasting the cashews in a dry skillet for 2-3 minutes before adding them enhances their nutty flavor.
- Consistency: Let the sauce simmer until it coats the back of a spoon.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-inspired
FAQ
Can I make this dish ahead of time?
Yes, you can prepare the components separately and combine them just before serving to maintain the crispy texture.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The chicken will lose some crispiness but still taste delicious.
Can I use frozen chicken?
Fresh chicken works best for this recipe, but if using frozen, ensure it’s completely thawed and patted dry before coating with cornstarch.
Conclusion
This crispy tender chicken and Cashew recipe brings together the perfect balance of textures and flavors. The crispy chicken, savory sauce, and crunchy cashews create a dish that’s both satisfying and impressive. Whether you’re new to cooking or a seasoned pro, this recipe is sure to become a favorite in your rotation.
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