Crispy Stir-Fry Chicken with Cashews
A quick and easy stir-fry recipe featuring crispy chicken thighs and crunchy cashews tossed in a tangy, flavorful sauce. Perfect for busy weeknights and family dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons cornstarch
- 1/2 cup roasted unsalted cashews
- 1 cup sliced bell peppers (mixed colors)
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons vegetable or peanut oil
Instructions
- Pat the chicken pieces dry with paper towels. Toss the chicken in a bowl with the cornstarch until evenly coated. Set aside for 5 minutes to let the coating adhere.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, and red pepper flakes (if using). Set aside.
- Add vegetable oil to a large non-stick or cast-iron skillet and heat over medium-high until shimmering but not smoking (about 2-3 minutes).
- Add the coated chicken pieces in a single layer (cook in batches if needed to avoid overcrowding). Let cook undisturbed for 3-4 minutes until the bottom is golden and crispy, then flip and cook the other side for another 3 minutes. Remove and set aside.
- In the same skillet, add minced garlic, bell peppers, and green onions. Stir-fry for 2-3 minutes until just tender but still vibrant.
- Return the chicken to the skillet, pour in the sauce, and toss to coat all pieces evenly. Stir in the cashews last, cooking for another minute to warm them through.
- Taste and adjust seasoning if needed, adding more soy sauce or a pinch of sugar to balance flavors.
- Serve immediately over steamed jasmine rice or noodles.
Notes
Pat chicken dry before coating with cornstarch for best crispiness. Cook chicken in batches to avoid overcrowding and sogginess. Add cashews at the end to keep their crunch. Adjust sauce seasoning to taste. Use tamari for gluten-free version. Leftovers reheat best in skillet to maintain crispiness.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 350
- Fat: 15
- Carbohydrates: 15
- Protein: 30
Keywords: stir-fry chicken, cashews, quick dinner, easy recipe, crispy chicken, weeknight meal, Asian stir-fry