Cashew Chicken
Tender chicken, crunchy cashews, and roasted veggies make for a delicious dinner.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Asian
- 2 lbs chicken thighs cut into 1-inch cubes
- ¼ cup cornstarch
- ½ tsp salt
- 1 tsp black pepper
- 2 bell peppers sliced into strips
- ½ cup cashews whole
- 1 onion halved and sliced
- 1 tsp sesame oil
- Sauce
- ¼ cup hoisin sauce
- 1 tbsp mirin
- 1 tbsp soy sauce
- 4 cloves garlic minced
- 1 tbsp honey
- 1 tsp red pepper flakes
Stir together ingredients for the sauce in a bowl and set aside.
Salt/pepper the chicken pieces and toss with corn starch. In a wok with vegetable oil and 1 tsp sesame oil, saute the chicken (preferably in batches) until browned and cooked throughout (no longer pink). Set aside.
Add some more oil and add the onions and bell peppers. Saute on medium heat for about 5 minutes, adding the garlic in the last 3 minutes.
Add the chicken, sauce, cashews and mix together. Saute everything together for a few more minutes or until the sauce has become sticky. Serve warm with rice.