Sticky Cashew Chicken
Better than takeout and faster too! A sweet, savory sauce coating tender chicken and crunchy cashews make this stir-fry a weeknight winner. Be sure to add the sauce in two increments - the first will thicken and coat the chicken and the second will stay saucy so you have plenty to spoon over rice.
Servings: 4
Cost: $10.00
Equipment
- Mixing Bowls
- Wok or Saute Pan
Ingredients
Sauce:
- 1/4 cup Honey
- 1/4 cup Low-Sodium Soy Sauce (sub Tamari for gluten-free)
- 1/4 cup Hoisin Sauce
- 2 Tbsp Ketchup
- 2 Tbsp Rice Vinegar (sub red or white wine vinegar)
Stir Fry:
- 3 Tbsp Cooking Oil
- 1 cup Cashews
- 1 1/2 lbs Boneless, Skinless Chicken Breast, chopped into bite-sized pieces
- 2 Tbsp Cornstarch
- Cooked rice, for serving
Instructions
- Whisk together all ingredients for sauce. Set side.
- Toss chicken with cornstarch until evenly coated. Set aside.
- Heat a saute pan or wok over medium heat. Add oil and when oil is shimmering, add cashews. Saute cashews until just starting to turn golden, about 2 minutes (watch carefully to prevent burning). Use a slotted spoon to remove cashews from oil and set aside.
- To remaining oil in the pan, add chicken and saute until chicken is just barely starting to cook on the outside, about 2 minutes. Add half the sauce and continue cooking together until sauce thickens and really coats the chicken, 3 to 4 minutes more.
- Pour remaining sauce over chicken and bring to a simmer. Cook for a minute or two more, until chicken is cooked through.
- Remove pan from heat and stir in cashews.
- Serve chicken over rice. Enjoy!
Nutrition
Calories: 508kcal | Carbohydrates: 42g | Protein: 44g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1079mg | Potassium: 926mg | Fiber: 2g | Sugar: 26g | Vitamin A: 91IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg