Easy Sticky Cashew Chicken

Sweet, sticky and juicy cashew chicken served with noodles is an utterly delicious and simple dinner recipe the entire family will love.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Chicken breasts. 
• Cornstarch. 
• Oil, for frying. Use a neutral oil like sunflower, canola or vegetable oil.
• Garlic. 
• Soy sauce.
• Hoisin sauce. 
• Chicken stock.
• Brown sugar. 
• Rice vinegar. Lemon juice can be substituted.
• Cashew nuts. 
• Noodles, to serve.
• Spring onion/scallion, to serve.
• Sesame seeds.

How to make cashew chicken

1. Coat and fry the chicken: Cube the chicken breasts then place in a bowl. Add the cornstarch and salt and mix, ensuring every piece of chicken is coated. Heat enough oil to deep fry the chicken over medium-high heat. The oil is ready when a wooden skewer or chopstick pressed to the bottom of the pan sizzles and forms bubbles. Fry the chicken, in batches, until golden brown and cooked through (approximately 5-7 minutes). Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan.
2. Make the sauce: Fry the garlic in a splash of oil until fragrant then add the soy, hoisin, stock, brown sugar and vinegar. Bring to a simmer and cook for 5-7 minutes until thick and glossy.
3. Assemble: Add the chicken and cashews to the sauce and toss to coat.
4. Serve: Scatter the spring onion and sesame seeds over the chicken then serve with noodles.

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Easy Sticky Cashew Chicken

Sweet, sticky and juicy cashew chicken served with noodles is an utterly delicious and simple dinner recipe the entire family will love.

4.41 from 5 votes

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Course: Dinner

Cuisine: American, Chinese

Keyword: Cashew chicken, Cashew chicken recipe, Chicken with cashew nuts

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 656kcal

Author: Alida Ryder

Ingredients

• 500 g (1lb) chicken breasts
• ¼ cup cornstarch
• 1 tsp salt

For the sauce

• 4 garlic cloves crushed
• ¼ cup soy sauce
• ¼ cup hoisin sauce
• ½ cup chicken stock
• 3 tbsp brown sugar
• 2 tsp rice vinegar
• 1½ cups cashew nuts

To serve

• noodles
• spring onion/scallions
• sesame seeds

Instructions

• Cube the chicken breasts then place in a bowl.
• Add the cornstarch and salt and mix, ensuring every piece of chicken is coated.
• Heat enough oil to deep fry the chicken over medium-high heat. The oil is ready when a wooden skewer or chopstick pressed to the bottom of the pan sizzles and forms bubbles.
• Fry the chicken, in batches, until golden brown and cooked through (approximately 5-7 minutes). Remove with a slotted spoon and allow to drain on a wire rack set over a sheet pan. 
• Fry the garlic in a splash of oil until fragrant then add the soy, hoisin, stock, brown sugar and vinegar. Bring to a simmer and cook for 5-7 minutes until thick and glossy. 
• Add the chicken and cashews to the sauce and toss to coat. 
• Scatter the spring onion and sesame seeds over the chicken then serve with noodles.

Nutrition

Calories: 656kcal | Carbohydrates: 94g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1244mg | Potassium: 593mg | Fiber: 2g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg