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–+ servings

Sticky Cashew Chicken

Golden, lightly crisp chicken tossed in a glossy soy–hoisin glaze with crunchy cashews and scallions. A fast, better-than-takeout weeknight dinner.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.25 lb boneless, skinless chicken thighs, diced cut into 1-inch pieces
  • 3.5 tbsp cornstarch for coating
  • 0.75 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 2 tbsp neutral cooking oil such as canola or avocado
  • 3 tsp minced garlic
  • 2 tsp minced fresh ginger
  • 0.35 cup low-sodium soy sauce
  • 0.25 cup hoisin sauce
  • 3 tbsp honey
  • 1.5 tbsp rice vinegar
  • 0.33 cup water
  • 0.25 tsp crushed red pepper flakes add more for heat
  • 1 tsp toasted sesame oil
  • 0.75 cup roasted unsalted cashews roughly chopped
  • 0.5 cup thinly sliced green onions plus more for garnish
  • 1 tsp toasted sesame seeds optional

Instructions

Preparation Steps

  • Whisk soy sauce, hoisin, honey, rice vinegar, water, sesame oil, and red pepper flakes in a bowl; set aside.
  • Pat chicken dry. Toss with cornstarch, salt, and pepper until every piece is lightly coated.
  • Heat oil in a large skillet over medium-high heat until shimmering.
  • Sear chicken in a single layer, working in two batches. Cook, turning, until browned and cooked through, 5–6 minutes per batch. Transfer to a plate.
  • Reduce heat to medium. Add garlic and ginger to the skillet and stir until fragrant, about 30 seconds.
  • Return chicken to the pan. Pour in the sauce and simmer, stirring, until thick, glossy, and sticky, 2–3 minutes.
  • Fold in cashews and half the green onions. Garnish with remaining green onions and sesame seeds. Serve hot.

Notes

Variation: Swap chicken thighs for chicken breast, or add bite-size broccoli or snap peas in the last 3 minutes. For extra heat, double the red pepper flakes or finish with chili crisp. Serve over steamed rice or cauliflower rice. Leftovers keep in the fridge up to 4 days; rewarm gently to maintain the glaze.
This recipe is an original creation inspired by classic Sticky Cashew Chicken flavors. All ingredient ratios and instructions are independently developed.