Spicy Garlic Cashew Chicken
Elevate your weeknight dinner game with this irresistible Spicy Garlic Cashew Chicken recipe, bursting with bold flavors and a delightful crunch! Tender, bite-sized chicken thighs are coated in cornstarch and pan-fried to golden perfection, then paired with toasted cashews and a medley of aromatic garlic and red bell peppers. The dish comes alive with a perfectly balanced, spicy garlic sauce made from soy sauce, hoisin, sriracha, and a hint of brown sugar and rice vinegar. Finished with a sprinkle of fresh green onions, this quick 30-minute stir-fry offers rich, savory heat with every bite. Perfectly suited for serving over steamed rice or noodles, this restaurant-quality cashew chicken is a crowd-pleasing dinner option that's easy to recreate at home.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 150 grams unsalted cashews
- 4 pieces garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 stalks green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sriracha sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon ground ginger
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and toss them with 2 tablespoons of cornstarch in a medium bowl. Ensure the chicken is evenly coated and set aside.
In a large non-stick skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until they are golden and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet and reduce the heat to medium. Toss in the cashews and toast them for about 1–2 minutes, stirring frequently, until they are lightly golden and fragrant. Remove the toasted cashews and set them aside with the cooked chicken.
In the same skillet, add the minced garlic, diced red bell pepper, and half of the chopped green onions. Sauté for 2–3 minutes, stirring often, until the garlic is aromatic and the bell peppers are slightly softened.
In a small bowl, whisk together the soy sauce, hoisin sauce, sriracha sauce, rice vinegar, brown sugar, ground ginger, red chili flakes, salt, and black pepper to create the spicy garlic sauce.
Return the chicken and cashews to the skillet, along with the prepared sauce. Stir everything together until the chicken and cashews are thoroughly coated with the sauce. Cook for another 2–3 minutes to allow the flavors to meld.
Remove the skillet from heat and garnish the dish with the remaining chopped green onions. Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
2475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 3508 mg | 153% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 28.6 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 204 mg | 16% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2810 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
