Spicy Cashew Chicken
Easy Spicy Cashew Chicken recipe. Made with ingredients you probably have in your pantry, this makes a great weeknight dinner idea.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
- 3/4 cup unsalted cashews
- 2 lbs boneless, skinless chicken cut into cubes
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbsp avocado oil, divided
- 6 cloves garlic, minced
- 2 Tbsp rice vinegar
- 4 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- 1/4 cup water
- 2 tsp red pepper flakes
- 1/4 tsp sesame oil
Preheat the oven to 350˚F.
Place the cashews on a baking sheet in one layer. Toast for around 5 minutes, or until fragrant.
In a medium bowl, toss the chicken in the cornstarch, salt and pepper until coated.
Heat 1 Tbsp of avocado oil in a skillet over medium high heat. Cook 1/2 of the chicken for around 3 minutes, or until lightly browned. Transfer to a plate.
Heat the remaining oil and chicken, and cook for around 3 minutes until lightly brownied. Return the first batch of chicken to the pan. Reduce heat to medium and add in the rice vinegar.
Add in the hoisin sauce, soy sauce, water and red pepper flakes. Cook until chicken is cooked through. Remove from heat and mix in the cashews and sesame oil.