Easy Cashew Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3 tablespoons hoisin sauce

½ teaspoon chili garlic sauce

3 tablespoons chicken broth or water

1 ½ pounds boneless skinless, chicken thighs (, cut into 1-inch pieces)

salt and pepper

1 tablespoon cornstarch

1 ½ tablespoon vegetable oil

1 small onion (cut into 1-inch pieces)

4 garlic cloves (minced)

2 tablespoons rice vinegar

6 green onions (diced)

¾ cup unsalted roasted cashews

cooked white rice (for serving)

Directions

Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.

Transfer chicken to a medium bowl and season with salt and pepper.

Sprinkle corn starch on top of chicken and toss to coat.

In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.

Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.

Add garlic and cook for another minute or so.

Add rice vinegar and stir. Cook for another minute.

Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.

Stir in cashews and green onions. Season with more salt and pepper if needed.

Serve over cooked white rice.

Nutrition

• Calories: 451 kcal
• Total Fat: 24 g
• Saturated Fat: 8 g
• Cholesterol: 162 mg
• Sodium: 426 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 38 g