by Kathleen's Cravings

30-Minute Cashew Chicken

Name: 30-Minute Cashew Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1lb boneless, skinless chicken thighs – cut into small chunks; 3/4 cup all-purpose flour; 3/4 cup cornstarch; 1 teaspoon kosher salt; 1 teaspoon paprika; 3/4 cup cold water; 1/2 cup canola or vegetable oil, for frying. Enough to form a thin layer in your pan.; 1 cup cashew halves; 1 cup white rice, cooked according to package directions; Sliced green onions, optional for garnish; 1/2 cup hoisin sauce; 1/4 cup soy sauce – I prefer low-sodium; 2 tablespoons white vinegar; 1 tablespoon sriracha – optional, for spice; 1/4 cup white granulated sugar; 3–4 cloves garlic, minced; 2 teaspoons minced or grated fresh ginger

4 Servings

30 min

Better than take-out, healthier than take-out, AND ready in under 30 minutes?! 30-Minute Cashew Chicken is a family friendly weeknight meal that everyone will be requesting again and again. The easy sticky sauce uses pantry staples and it all cooks in just one skillet!

What should I serve it with?

Cooked white rice is the classic option and my favorite! But it’s also great with quinoa or cauliflower rice for a healthier spin!

Can I eat this as leftovers?

The Cashew Chicken can be kept in the fridge in an airtight container for about 4 days. The chicken will lose some of its crispness and become slightly soggy. This is normal. If that doesn’t bother you, you can just reheat in the microwave. But, if you want to crisp it up again then I recommend tossing it into a skillet to heat it back up.

You can find more easy, weeknight dinner recipes like this one on my website and follow along on instagram for behind the scenes!

30-Minute Cashew Chicken

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Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min

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Ingredients

Chicken

1lb boneless, skinless chicken thighs – cut into small chunks
3/4 cup all-purpose flour
3/4 cup cornstarch
1 teaspoon kosher salt
1 teaspoon paprika
3/4 cup cold water
1/2 cup canola or vegetable oil, for frying. Enough to form a thin layer in your pan.
1 cup cashew halves
1 cup white rice, cooked according to package directions
Sliced green onions, optional for garnish

Sticky Sauce

1/2 cup hoisin sauce
1/4 cup soy sauce – I prefer low-sodium
2 tablespoons white vinegar
1 tablespoon sriracha – optional, for spice
1/4 cup white granulated sugar
3–4 cloves garlic, minced
2 teaspoons minced or grated fresh ginger

Instructions

Start by making the batter. Mix the flour, cornstarch, salt, and paprika together in a medium bowl. Place half of the flour mixture in a small bowl. To the remaining half in the medium bowl add the cold water and mix to form a batter.
Mix up the sauce. Whisk the hoisin sauce, soy sauce, vinegar, sriracha, sugar, garlic, and ginger together. Set aside.
Dredge and fry the chicken. Heat oil over medium heat in a medium-large skillet or pan. The oil is ready when a drop of water sizzles upon adding. Dredge the chicken pieces in the flour mixture, then dip and coat in the batter. Add the battered chicken to the hot oil. Fry for 2-3 minutes on each side. Use a thermometer or cut open a piece to ensure it is cooked through. Remove cooked chicken and drain on a paper towel lined plate. I cooked all the chicken in two batches using a medium-large skillet. Drain excess oil from skillet.
Combine the chicken and sauce. Add all the chicken back to the pan and add the sauce and cashews. Stir and cook for 2-4 minutes over medium heat until desired consistency is reached. The longer it cooks, the stickier and thicker the sauce will be.
Serve and enjoy. Serve over rice and with a sprinkle of sliced green onions. Enjoy!

Comments

Betsy on Aug 09, 2020

Followed recipe exactly, the hoisin sauce overpowered the dish, I used 1/2 of the recipe for the sauce while diluting it with chicken broth but it was still like sludge. Flavor was nice but would not make again.

3 Reply
Anita Clark on Jun 20, 2021

I always look at cashew chicken recipes just to see if they are truly 'cashew chicken'. 😊 It was invented in my hometown of Springfield, Mo and we use oyster sauce and our recipe is COMPLETELY DIFFERENT. Ours is very mild tasting and extremely yummy. If you want true cashew chicken look up Springfield Mo cashew chicken

5 Reply
- See 2 previous
- Beckie on Jul 13, 2021
  
  Sorry babe...Cashew Chicken was Not “invented” in Springfield, Mo. “Springfield Style” Cashew Chicken was created by a wonderful gentleman by the name of David Leong. He opened the first “Chinese” restaurant in Springfield. The first Fast Food Chinese Restaurant was Bamboo Inn, 948 South Glenstone. Run by Mr Bill and Andy, two of the most wonderful men I’ve ever had the pleasure of knowing and working for. Don’t get me wrong, I’m a true lover of the Springfield Style, but David only put a twist on the original Cashew Chicken. I miss all those places and the fine men that created the legacy that continues today! Peace Out ✌️
  
  1
- Anita Clark on Jul 17, 2021
  
  Know all about them babe! And Springfield style cashew chicken is the ONLY cashew chicken.
  
  1
- Anita Clark on Jul 17, 2021
  
  And there's this..
  
  5

30-Minute Cashew Chicken

30-Minute Cashew Chicken

Recipe details

Ingredients

Chicken

Sticky Sauce

Instructions

Comments

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