Spicy Cashew Chicken
Easy Spicy Cashew Chicken recipe. Made with ingredients you probably have in your pantry, this makes a great weeknight dinner idea.
Servings: 6 people
Ingredients
- ¾ cup unsalted cashews
- 2 lbs boneless, skinless chicken cut into cubes
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon avocado oil, divided
- 6 cloves garlic, minced
- 2 tablespoon rice vinegar
- 4 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- ¼ cup water
- 2 teaspoon red pepper flakes
- ¼ teaspoon sesame oil
Instructions
- 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 tablespoon of avocado oil in a skillet over medium high heat. Cook ½ 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.
