Ingredients
150 g roasted, unsalted cashews
60 ml water
2 tsp cornstarch
4 tbsp hoisin sauce
1 tbsp light soy sauce
700 g chicken breast or tenderloins, boneless and skinless, cut into pieces
½ tsp salt
¼ tsp black pepper
2 tbsp vegetable oil
6 garlic cloves, minced
8 green onions, white and green parts separated, cut into 1 cm pieces
2 tbsp rice vinegar
¼ tsp sesame oil
Instructions
- Preheat oven to 180°C (350°F). Spread cashews on a baking sheet and roast for 5 minutes. Set aside.
- Whisk together water, cornstarch, hoisin sauce, and soy sauce in a bowl. Set aside.
- Season chicken pieces with salt and pepper.
- Heat 1 tbsp oil in skillet over high heat. Add half the chicken, sauté 3 minutes until lightly browned but not fully cooked. Remove to a plate.
- Add remaining oil, then cook rest of chicken with garlic and white parts of green onions for 3 minutes until lightly golden.
- Return first batch of chicken to skillet. Lower heat, add rice vinegar, and let evaporate 30 seconds.
- Pour in sauce mixture, stirring until chicken is cooked through and sauce thickens, about 1 minute.
- Remove from heat. Stir in green onion tops, roasted cashews, and sesame oil.
- Serve immediately with rice or noodles.
Notes
- Swap cashews for peanuts or almonds.
- Add bell peppers, broccoli, or snap peas for extra veggies.
- Use shrimp or tofu instead of chicken.
- Spice it up with chili flakes or sriracha.
- Best eaten fresh; leftovers can be refrigerated for 2 days and reheated with a splash of water and cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
