This super easy recipe is a standard in our house and one of my favorite one-pot dishes. A while back I made it so often that everyone got tired of it. So I stopped.
Then, my friend Melissa (thankfully) reminded me of it last week. So I made it for the family. And everyone said, “Oh, I love this dish. How come you never make it anymore?”
So, it will go back into the rotation until they beg me to stop again.
I highly recommend you make it until your family gets tired of it, too. It’s simple, flavorful, and also great the next day if you have any left over.
Easy Cashew Chicken
Prep time: 15 minutes
Cook time: 15 minutes
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
• 1 tablespoon cornstarch
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 8 scallions, chopped, white and green parts separated
• 2 tablespoons rice vinegar
• 3 tablespoons Hoisin sauce
• 3/4 cup unsalted, roasted cashews
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a little salt and pepper.
In a large nonstick pan, heat the oil over medium-high heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Add the garlic and white parts of the scallions and cook for 3 minutes. Add the vinegar to the pan, toss for 1 minute. Add the hoisin sauce and a few tablespoons of water; cook, tossing, until the chicken is cooked through, about 1 minute.
Remove from heat and stir in the scallion greens and cashews. Season with a little more salt and pepper. Serve over rice.