Cashew Chicken

• Cashews: Roasted, unsalted cashews add crunch and a toasty, nutty bite that pairs perfectly with the savory sauce. If you’re toasting them yourself, keep a close eye—they can go from golden to burnt in seconds. You’ll know they’re ready when they smell fragrant and turn just a shade darker.
• Chicken: Boneless, skinless chicken breasts or tenderloins both work well here. Tenderloins are especially easy and stay tender in a quick stir-fry.
• Garlic & Scallions: Garlic brings bold, savory flavor, while scallions add both sharpness and fresh, bright color. Use the white and light green parts for stir-frying; save the dark green tops for garnish.
• Soy Sauce, Hoisin, Rice Vinegar & Water: This combo gives you that classic takeout-style sweet-salty-tangy balance. Hoisin brings sweetness and depth—go with a good brand like Lee Kum Kee or Kikkoman. Soy sauce adds umami, rice vinegar adds a little acidity, and water loosens the sauce just enough to coat everything evenly.
• Cornstarch: Helps the sauce cling to every bite and gives it that glossy, restaurant-style finish.
• Vegetable Oil & Toasted Sesame Oil: Use neutral vegetable oil for stir-frying, and finish with a drizzle of toasted sesame oil for its rich, nutty aroma. Be sure to use toasted sesame oil—the dark, fragrant kind—not the light, untoasted variety.
• Jump to the printable recipe for precise measurements

Step 1: Toast the cashews. Preheat the oven to 350°F and toast the cashews on a baking sheet until fragrant, about 5 minutes—they’ll crisp up as they cool.

Step 2: Make the sauce. While the cashews toast, whisk together the water, cornstarch, hoisin sauce, and soy sauce in a small bowl and set aside.

Step 3: Brown the first batch of chicken. Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large skillet over high heat and stir-fry half the chicken until lightly browned, about 3 minutes. (Browning the chicken in batches helps it sear instead of steam.) Transfer it to a plate.

Step 4: Cook the remaining chicken with aromatics. Add the remaining oil, chicken, garlic, and the white parts of the scallions to the pan. Cook until lightly browned, then return the first batch of chicken to the skillet. Lower the heat, add the rice vinegar, and cook for about 30 seconds, until it evaporates.

Step 5: Add the sauce and finish cooking. Pour in the sauce mixture and stir everything together. Let it cook for about a minute, or until the chicken is cooked through and the sauce thickens up.

Step 6: Finish with cashews and scallions. Off the heat, stir in the scallion greens, toasted cashews, and sesame oil. Adding the sesame oil at the end preserves its nutty aroma—and since a little goes a long way, you don’t need much. Serve with rice and enjoy!