Honey Cashew Chicken
Equipment
- Frying Pan or wok
Ingredients
Chicken
- 16 oz boneless, skinless chicken thighs, cubed
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Stir Fry
- ½ small onion, cut into thick wedges
- 3 scallions, cut into ½ inch pieces with whites and greens separated
- ½ cup roasted cashews
Stir Fry Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- ½ tsp chicken bouillon
- 3 tbsp water
Optional Serving
- Steamed rice
Instructions
- Marinate the cubed chicken thighs with Shaoxing wine, salt, and cornstarch for 15 minutes.
- While the chicken marinates, cut the onion into thick wedges and slice the scallions into ½-inch pieces, separating the whites and greens.
- In a small bowl, combine dark soy sauce, light soy sauce, honey, vinegar, chicken bouillon, and water. Mix thoroughly and set aside.
- Heat a pan over medium-high heat with oil. Add the chicken and cook until browned and cooked through, about 5–6 minutes. Remove from the pan and set aside.
- In the same pan, add the onions and scallion whites. Cook until softened and slightly caramelized.
- Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce reduces and thickens, coating the chicken evenly.
- Add the scallion greens and roasted cashews, tossing just until the greens are wilted.
- Serve over a fresh bowl of rice, or enjoy it as is.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Why This Honey Cashew Chicken Is Always On My Weeknight Rotation
This Honey Cashew Chicken is one of my favorite dishes because it balances both texture and flavor so well. The chicken is velveted, which helps it stay juicy, the glaze reduces into a sticky sauce that clings to each piece of juicy chicken, and the roasted cashews add that extra layer of flavor and crunch that makes each bite stand out on its own. Additionally, the onions and scallions soften, but hold their shape, which adds yet another layer of texture in a dish already packed with flavor and texture. When spooned over rice, you’ll have a meal that’s a treat!
Why This Honey Cashew Chicken Always Satisfies My Palette
What I love about this Honey Cashew Chicken is how balanced the sweetness is. I find that cashew chicken dishes at a lot of takeout restaurants are overly sweet, and my version does have a little bit of that sweetness, but also gives the flavors from the soy sauce and chicken their own platform as well. The cashews also change the texture of the dish too, they’re not just there as a garnish. They add contrast to every bite and are perfect with the tender pieces of chicken and bites of onion. When everything comes together over a hot bowl of white rice, it feels like a full meal that’s not heavy, but still rich.
What You’ll Need To Make Honey Cashew Chicken
Chicken
- 16 oz boneless, skinless chicken thighs, cubed
- 1 tbsp Shaoxing wine
- ½ tsp salt
- 1 tbsp cornstarch
Stir Fry
- ½ small onion, cut into thick wedges
- 3 scallions, cut into ½ inch pieces with whites and greens separated
- ½ cup roasted cashews
Stir Fry Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- ½ tsp chicken bouillon
- 3 tbsp water
Optional Serving
- Steamed rice
How to Make Honey Cashew Chicken
Combine the cubed chicken with Shaoxing wine, salt, and cornstarch and let marinate for 15 minutes until evenly coated.
Stir together the dark soy sauce, light soy sauce, honey, rice vinegar, chicken bouillon, and water until fully blended.
Add the chicken to an oiled pan and cook 5 to 6 minutes until browned and cooked through.
Add the onion wedges and scallion whites to the same pan and cook until softened and lightly caramelized.
Return the chicken to the pan and pour in the sauce. Stir continuously until the sauce reduces and thickens into a glossy coating.
Add the scallion greens and roasted cashews and toss briefly until the greens are just wilted.
Serve immediately over a fresh bowl of rice.
Tips and Variations
To get the best browning for your chicken, cook the chicken in a single layer so it sears instead of steaming.
If you prefer a super thick sauce, let the sauce reduce for a minute longer or until it coats the back of a spoon when you lift it up.
In order to preserve the cashew’s texture, add the cashews at the very end.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but breast meat cooks faster and can dry out, so reduce the cook time slightly and remove it as soon as you get a good sear on both sides.
Why is cornstarch added to the marinade?
Cornstarch helps the chicken brown, keeps it tender, and also helps thicken the sauce!
Can I make this ahead of time?
You can refrigerate leftovers in an airtight container for up to 4 days in the fridge and reheat in the microwave for 2 minutes!
What to Make Next
If you love chicken dishes, try my Garlic Chicken Stir Fry!
Craving something crunchy instead? You’ll love my Crispy Chicken Tacos!
Want another stir fry? Make my Black Pepper Beef!
