Honey Cashew Chicken
This Honey Cashew Chicken is full of tender bites of chicken coated in a honey soy glaze with toasted cashews that add extra crunch.
Servings: 2 servings
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
Serving: 1 serving | Calories: 700kcal | Carbohydrates: 29g | Protein: 43g | Fat: 46g