Ingredients
Scale
- 1 pound chicken thighs (or breasts), cut into bite-sized pieces
- ¼ cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger, minced
- 2 cloves garlic, minced
- 1 cup unsalted roasted cashews
- ½ cup green onions, sliced
- ¼ cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch (for sauce)
- ½ teaspoon rice wine vinegar
Instructions
- Combine all sauce ingredients in a bowl and set aside.
- Toss chicken with cornstarch until evenly coated.
- Deep-fry chicken in 350°F oil for 2-3 minutes or pan-fry over medium-high heat 2-3 minutes per side until crispy and cooked through. Remove to a paper towel-lined plate.
- Heat 1 tablespoon oil in a large pan. Add garlic, ginger, and cashews; cook 1 minute.
- Add the sauce mixture and cook until bubbling and thickened.
- Return chicken to pan and toss to coat. Remove from heat and mix with green onions. Serve immediately.
Notes
- For extra flavor, use fresh ginger and freshly roasted cashews.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: American, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg