Description
- Learn how to make Crispy Cashew Chicken Stir-Fry with a crispy coating, savory sauce, and crunchy cashews in this easy recipe.
Ingredients
Scale
- Quick Marinade:
- 1 egg
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon each of ginger powder, garlic powder, onion powder, paprika, and cayenne pepper
- 1 pound chicken thighs, cut into 1/2-inch strips
- Chicken Breading:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tablespoon chili powder
- Oil for frying (canola or vegetable oil works best)
- Sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 3 tablespoons honey
- 2 tablespoons oyster sauce
- 1 1/2 to 2 tablespoons Asian chili sauce
- 1 tablespoon black vinegar (or substitute 1/2 tablespoon balsamic vinegar and 1/2 tablespoon rice vinegar)
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons cornstarch
- Stir-Fry:
- 1 cup unsalted cashews
- 1 tablespoon vegetable or peanut oil
- 1/2 white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon freshly grated ginger
- 6 garlic cloves, minced
- Garnish:
- Toasted sesame seeds
- Sliced green onions
Instructions
- 1. Marinate the Chicken:
- In a large bowl, whisk together the egg, soy sauce, and marinade spices. Add the chicken strips, ensuring they’re fully coated. Allow to marinate while prepping the other ingredients, ideally for 30 minutes. Alternatively, marinate overnight in the refrigerator, then bring to room temperature for 30 minutes before breading.
- 2. Prepare the Sauce:
- In a medium bowl, whisk together all the sauce ingredients until the cornstarch is fully dissolved. Set aside.
- 3. Bread the Chicken:
- Combine flour, cornstarch, and chili powder in a large bag or bowl. Remove the chicken from the marinade and pat dry with paper towels to remove excess liquid. Add the chicken to the breading mixture and toss until evenly coated. Press the coating onto the chicken as needed.
- 4. Cook the Chicken:
- Heat oil in a large skillet over medium-high heat. Cook the chicken in batches, ensuring each piece is in a single layer. Fry for about 4 minutes, flipping halfway, until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil. Repeat with remaining chicken.
- 5. Toast the Cashews:
- In a dry skillet, toast the cashews over medium heat until lightly browned in spots. Remove and set aside.
- 6. Stir-Fry the Vegetables:
- Heat a drizzle of oil in the skillet over medium-high heat. Add the onion and bell pepper, stirring for about 2 minutes. Add the ginger and garlic and stir for an additional 30 seconds until fragrant.
- 7. Add the Sauce:
- Whisk the sauce once more, then pour it into the skillet. Bring to a simmer, stirring often, until thickened, about 1 minute.
- 8. Combine and Serve:
- Return the cooked chicken and toasted cashews to the skillet. Toss everything together until well coated in the sauce. Garnish with sesame seeds and green onions. Serve immediately for the crispiest chicken.
- Enjoy this flavorful dish fresh for the ultimate crunch!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 500 kcal per serving
Keywords: #CrispyCashewChicken #EasyDinnerRecipe #StirFryNight #HomemadeTakeout #FoodieFavorites #QuickDinnerIdeas #FlavorExplosion #ChickenLovers #AsianInspiredCooking #CookingAtHome