Cashew Chicken

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

Ingredients

3/4 cup flour

3/4 cup cornstarch

1 teaspoon salt

1/2 teaspoon paprika

3/4 cup cold water

about 1/2 cup vegetable oil for frying

1 lb. boneless skinless chicken breasts, cut into small bite-sized pieces

1 cup cashew halves

1/2 cup hoisin sauce

1/4 cup soy sauce

2 tablespoons white vinegar

1 tablespoon sriracha (optional)

1/4 cup granulated sugar

2 cloves fresh garlic, grated

a small piece of fresh ginger, grated

Directions

Make Batter

Mix the flour, cornstarch, salt, and paprika. Set aside half of the flour mixture in a small bowl. Mix the other half of the flour mixture with 3/4 cup cold water to form a loose batter.

Make Sauce:

Whisk all sauce ingredients together. Set aside.

Fry Chicken

Heat oil over medium heat until a drop of water sizzles across the top. Dredge the chicken pieces in the dry flour mixture, then dip into the batter. Let excess batter drip off. Add battered chicken pieces to the oil. Fry for 2-3 minutes on each side. Remove from the pan and drain on paper towel lined plate. Drain out any excess oil from the pan. (SEE NOTES FOR AN EASY SHORTCUT ON THIS STEP.)

Finish:

Put chicken back in the pan. Add sauce and cashews. Stir for about 1 minute, until coated and you can start to smell the garlic. Done! Serve with rice and maybe some roasted or steamed broccoli. SO GOOD!

Nutrition

• Calories: 467
• Total Fat: 20.1 g
• Saturated Fat: 9.4 g
• Trans Fat: 0 g
• Cholesterol: 55.6 mg
• Sodium: 936.4 mg
• Total Carbohydrate: 48.7 g
• Dietary Fiber: 1.7 g
• Total Sugars: 13.9 g
• Protein: 23.5 g