Cashew Chicken

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil
• 1/2 cup cashews
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Steps

1. 1 Season chicken pieces with salt and pepper. Dredge in flour, dip in beaten eggs, then coat again with flour.
2. 2 Heat oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through, about 5 minutes per batch. Drain on paper towels.
3. 3 In the same skillet, add cashews and toast for 2 minutes.
4. 4 Push cashews to one side and pour in chicken broth, soy sauce, water, sugar, rice vinegar, garlic, and ginger. Stir to combine.
5. 5 Bring sauce to a simmer and stir in the cornstarch slurry. Cook until thickened.
6. 6 Return chicken to the skillet and toss to coat in the sauce.
7. 7 Ensure chicken reaches an internal temperature of 165°F.

Nutrition

Tips

• For extra crispiness, freeze the chicken pieces for 20 minutes before coating and frying.
• Substitute cashews with peanuts if preferred.
• Double-check that your skillet is hot enough before frying to ensure a crispy exterior.
• Use gluten-free soy sauce for a gluten-free option.
• Serve immediately for the best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with your favorite stir-fried veggies.
• Add a side of egg drop soup for a classic combo.
• Enjoy with a sprinkle of sesame seeds.

FAQ