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Cashew Chicken

First, gather all of your ingredients so everything is handy as you prepare the dish.
Place 1 Tbsp Cornstarch in a small bowl. Add in a few pieces of chicken at a time and coat evenly.
In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through.
*Depending on size of skillet, it may not all fit at once. It’s ok to cook in smaller batches. I just put a paper towel on a plate to drain the 1st batch while the next batch(es) are cooking. Add another 1/2 tbsp of oil to the remaining oil in the skillet to each new batch.
In a mixing bowl or measuring cup, whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended.
Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add garlic, ginger and Emerald cashews and saute until cashews are golden brown, about 1 minute.
Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens.
Remove the 2 Ginger slices
Add chicken to sauce and toss to evenly coat. Let it cook a couple of minutes so the flavors mingle.
Serve warm with rice and vegetable of your choice, we typically choose broccoli.

Continue to Content

Yield: 6

Cashew Chicken

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 lbs boneless skinless chicken breasts diced into 1-inch pieces
• 1 1/2 Tbsp cornstarch divided
• 1 1/2 Tbsp + 1 tsp vegetable oil
• Salt
• Black pepper
• 1/3 cup low-sodium chicken broth
• 3 Tbsp hoisin sauce
• 1 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey
• 4 cloves garlic minced
• 2 slices peeled fresh ginger
• 1 small canister of Cashews
• Rice
• Broccoli

Instructions

First, gather all of your ingredients so everything is handy as you prepare the dish.

Place 1 Tbsp Cornstarch in a small bowl.

Add in a few pieces of chicken at a time and coat evenly.

In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat.

Once oil is hot, add the chicken, and cook stirring frequently, until chicken is is golden brown and has cooked through.

*Depending on size of skillet, it may not all fit at once. It's ok to cook in smaller batches. I just put a paper towel on a plate to drain the 1st batch while the next batch(eare cooking. Add another 1/2 tbsp of oil to the remaining oil in the skillet to each new batch.

In a mixing bowl or measuring cup, whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended.

Heat remaining 1 tsp vegetable oil in skillet over medium heat.

Add garlic, ginger and Emerald cashews and saute until cashews are golden brown, about 1 minute.

Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens.

Remove the 2 Ginger slices

Add chicken to sauce and toss to evenly coat.

Let it cook a couple of minutes so the flavors mingle.

Serve warm with rice and vegetable of your choice, we typically choose broccoli.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 129mgSodium: 434mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 49g

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