Name: Cashew Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 5 servings
Ingredients: ¾ cup flour; ¾ cup cornstarch; 1 tsp salt; ½ tsp paprika; ¾ cup cold water; ½ cup hoisin sauce; ¼ cup soy sauce; 2 tbsp white vinegar; 1 tbsp sriracha; ¼ cup granulated sugar; 2 cloves garlic; 1 tsp fresh ginger; ½ cup vegetable oil; 1 lb boneless skinless chicken breasts; 1 cup cashew halves; 2 cup steamed rice; 2 cup steamed broccoli

Instructions

Mix flour, cornstarch, salt, and paprika together. Set half aside in a shallow dish for dry dredging. Add cold water to the remaining half and whisk to form a loose batter.

¾ cup flour

¾ cup cornstarch

1 tsp salt

½ tsp paprika

¾ cup cold water

Whisk together hoisin sauce, soy sauce, white vinegar, sriracha, sugar, grated garlic, and grated ginger. Set aside.

½ cup hoisin sauce

¼ cup soy sauce

2 tbsp white vinegar

1 tbsp sriracha (optional)

¼ cup granulated sugar

2 cloves garlic (grated)

1 tsp fresh ginger (grated)

Heat vegetable oil in a large skillet until a drop of water sizzles on contact. Dredge chicken pieces in the dry flour mixture, then dip in the wet batter. Fry in batches, turning once, until golden and crispy on both sides. Drain on paper towels.

Fry chicken

½ cup vegetable oil (for frying)

1 lb boneless skinless chicken breasts (cut into bite-sized pieces)

Return the fried chicken to the pan. Add the sauce and cashews. Stir for about one minute until the chicken is evenly coated and the sauce clings to each piece. Serve immediately over steamed rice with steamed broccoli on the side.

Coat with sauce

1 cup cashew halves

2 cup steamed rice (for serving)

2 cup steamed broccoli (for serving)

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Instructions

Instructions

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