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Quick and Easy Cashew Chicken

Enjoy a delightful, effortless meal with this Quick and Easy Cashew Chicken, featuring pre-cooked chicken pieces and roasted cashews in a mouth-watering sweet and savory sauce. Perfect served over rice for a fast and scrumptious dinner!
3
25 min
TOTAL TIME
370
CALORIES
$2.80
PER SERVING
Quick and Easy Cashew Chicken
Ingredients
14 INGREDIENTS
4 SERVINGS
Garlic Paste
1 tsp garlic paste
Roasted Cashews
1/2 cup roasted cashews
Cornstarch
1/4 cup cornstarch
Chicken Broth
1/2 cup chicken broth
Low Sodium Soy Sauce
1/4 cup low sodium soy sauce
Rice Vinegar
2 tbsp rice vinegar
Ketchup
1/4 cup ketchup
Sweet Chili Sauce
2 tbsp sweet chili sauce
Brown Sugar
2 tsp brown sugar
Green Onion
3 tbsp green onion
sliced
Cooked Chicken Breasts
1 1/4 lbs cooked chicken breasts
cubed
Salt
1/2 tsp salt
Black Pepper
1/4 tsp black pepper
Ginger Paste
1 tsp ginger paste
Directions
8 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
Preheat the oven to 375°F.
2
In a bowl, combine chicken with cornstarch, salt, and pepper. Toss to coat chicken evenly.
3
Place the coated chicken on a baking sheet lined with parchment paper and bake for 20 minutes or until golden brown and crispy. Set aside.
4
In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add garlic paste and ginger paste, and cook for 30 seconds.
5
In a separate bowl, whisk together chicken broth, soy sauce, rice vinegar, ketchup, sweet chili sauce, and brown sugar.
6
Pour the sauce mixture into the saucepan and bring to a simmer.
7
Add oven-roasted chicken and cashews to the sauce and stir until well-coated.
8
Once heated through, sprinkle with sliced green onions and serve over rice.
Health Info
Macros
28g
CARBS
14g
FAT
33g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
TREE NUTS
WHEAT
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Frequently Asked Questions
Do I need to marinate the chicken before cooking?
What is Cashew Chicken?
What ingredients do I need to make Cashew Chicken?
What is the best way to cook the chicken?
Can I use different vegetables in the recipe?
How can I make the dish less sweet or salty?
What can I do if the sauce is too thin or thick?
How can I store leftover Cashew Chicken?