Cashew Chicken demonstrates how a few simple ingredients mixed together can bring out the best in each other. The sweetness and umami of the glaze bring out the savory flavors of the chicken. The nuttiness of the cashews brings out the sweetness of the glaze, and the tenderness of the chicken emphasizes the crunch of the nuts. It's a positive loop of flavors you'll be positively delighted to eat!
Ingredients• 1 1/4 pounds chicken breasts, boneless, skinless, and cut into 1-inch cubes • 1/4 cup plus 2 teaspoons cornstarch, divided • salt, to taste • pepper to taste • 1/4 cup vegetable oil • 1 teaspoon ginger, minced • 1 1/2 teaspoons garlic, minced • 1/2 cup chicken broth • 1/4 cup low-sodium soy sauce • 2 tablespoons rice vinegar • 1/4 cup ketchup • 2 tablespoons sweet chili sauce • 2 teaspoons brown sugar • 2 tablespoons cold water • 1/2 cup roasted cashews • 3 tablespoons green onions, sliced, optional, for serving
Place the chicken in a medium bowl with 1/4 cup cornstarch, salt, pepper, and toss to combine.
Heat the vegetable oil in a large pan over medium-high heat.
Add the coated chicken to the pan in a single layer, working in batches if necessary.
Cook until the chicken is browned, about 3-4 minutes per side.
Transfer the cooked chicken to a plate and keep warm.
Drain the excess oil from the pan, leaving about 1 teaspoon of oil.
Add the garlic and ginger, cooking until fragrant, about 30 seconds.
In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, ketchup, sweet chili sauce, and brown sugar.
Pour the sauce mixture into the pan and bring the sauce to a simmer.
In a small bowl, whisk together 2 teaspoons of cornstarch with 2 tablespoons of cold water to make a slurry.
Pour the slurry into the sauce in the pan and bring the sauce to a boil.
Cook the sauce until thickened, about 1 minute.
Place the chicken and cashews in the sauce and toss to combine.
Top with the green onions and serve.