Description
Deliciously savory, saucy and spicy, this cashew chicken is about 100 times better than takeout! You should try it tonight—it’s super easy to make!
Ingredients
- ⅔ cups Soy Sauce
- 2 teaspoons Hoisin Sauce
- 3 Boneless Skinless Chicken Breasts Cut Into Bite Size Pieces
- 3 Tablespoons Cornstarch
- 8 teaspoons Sugar
- 4 teaspoons White Vinegar
- 4 Green Onions, Sliced
- 4 cloves Garlic, Minced
- 2 teaspoons Red Pepper Flakes, Optional And To Taste
- ¼ cups Vegetable Oil
- 1 cup Broccoli Florets
- ¾ cups Cashews (or As Many As You’d Like)
- Sesame Seeds, To Garnish
Preparation
Pour 1 tablespoon soy sauce and 2 teaspoons of Hoisin sauce into a medium sized bowl. Place chicken into the soy sauce. Let it sit.
In a small bowl, whisk together the remaining soy sauce, cornstarch, sugar and vinegar. If you haven’t already, slice the green onions, mince garlic, and measure out red pepper flakes (if using).
Pour chicken into a strainer to drain and remove as much marinade as possible.
Heat oil in a large deep skillet (or wok if you have one) over high heat. Add red pepper flakes into the oil and stir a few times. Add chicken and cook for 2 minutes until golden on the first side, then stir chicken. Add garlic and broccoli and cook until chicken is cooked through, then drain oil (if necessary).
Add cashews. Turn off heat and pour in sauce. Stir until chicken is covered in sauce. Sauce will thicken considerably. Add green onions and sesame seeds and serve over white rice.
Recipe adapted from omnomnomtreats.wordpress.com (recipe for Cheesecake Factory Spicy Cashew Chicken).
