Spicy Cashew Chicken
If you’re searching for a dish that bursts with flavor, texture, and just the right amount of heat, look no further than this Spicy Cashew Chicken. This recipe is a delightful combination of tender, marinated chicken thighs, crunchy cashews, and vibrant vegetables all brought together with a zesty sauce. Perfect for a weeknight dinner, yet impressive enough for guests, this dish promises to become a favorite in your household. Serve it over a bed of fluffy rice for a complete meal that’s both satisfying and nutritious. Let’s get cooking!
Why You’ll Love This Recipe
This Spicy Cashew Chicken is not only delicious, but it also ticks all the boxes for a perfect meal. The use of boneless skinless chicken thighs ensures that every bite is juicy and flavorful. The combination of hoisin sauce, soy sauce, and Thai bird eye chilies creates a unique sauce that’s savory, sweet, and spicy—all at once! Toss in some crunchy cashews and lightly steamed broccoli, and you’ve got a dish that’s as visually appealing as it is tasty. Plus, it’s quick to prepare, making it an ideal choice for busy evenings.
Ingredients at a Glance
- 1-1/2 pounds boneless skinless chicken thighs, cubed
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 bunch scallions, white and green separated
- 1/4 cup hoisin sauce
- 1/4 cup chicken stock
- 2 tablespoons low sodium soy sauce
- 1/4 cup dried Thai bird eye chilies
- 2 cups lightly steamed broccoli
- 3/4 cup toasted cashews
- White or brown rice, prepared
Toolbox for This Recipe
- Chef’s Knife: For cubing the chicken and chopping vegetables.
- Cutting Board: A sturdy surface for prep work.
- Large Skillet or Wok: Ideal for stir-frying the ingredients.
- Measuring Cups and Spoons: Ensure accurate ingredient measurements.
- Cookware for Rice: A pot or rice cooker to prepare your rice of choice.
Spicy Cashew Chicken: From Prep to Plate
Step 1: Prepare the Chicken
Start by cubing the boneless skinless chicken thighs into bite-sized pieces. Season them lightly with kosher salt and pepper. This simple seasoning will enhance the flavor of the chicken as it cooks.
Step 2: Heat the Oil
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, it’s time to add the chicken.
Step 3: Cook the Chicken
Add the seasoned chicken to the skillet. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Make sure to stir occasionally for even cooking. Once done, remove the chicken from the skillet and set it aside.
Step 4: Sauté Garlic and Scallions
In the same skillet, add the minced garlic and the white parts of the scallions. Sauté for about 1-2 minutes until fragrant, stirring frequently to prevent burning.
Step 5: Create the Sauce
Add the hoisin sauce, chicken stock, and low sodium soy sauce to the skillet. Stir well to combine all the flavors and bring the mixture to a gentle simmer.
Step 6: Add Heat
Carefully add the dried Thai bird eye chilies to the sauce. Adjust the amount based on your heat preference—more for extra spice! Let it simmer for another 2-3 minutes.
Step 7: Combine Ingredients
Return the cooked chicken to the skillet, along with the lightly steamed broccoli. Toss everything together until well coated with the sauce. Cook for an additional 2-3 minutes to heat through.
Step 8: Finish with Cashews and Scallions
Finally, add the toasted cashews and the green parts of the scallions. Stir to combine all the ingredients, allowing the cashews to warm slightly before serving.
Step 9: Serve
Serve your Spicy Cashew Chicken over a bed of white or brown rice. Garnish with additional scallions or cashews if desired. Enjoy this flavorful dish hot!
Seasonal Serving Ideas
- Pair with a refreshing cucumber salad to balance the heat.
- Serve alongside a light, zesty coleslaw for a crunchy contrast.
- For a heartier meal, add a side of roasted sweet potatoes.
- Incorporate seasonal vegetables like bell peppers or snap peas for added color and nutrition.
Pro Tips & Notes
- For extra flavor, marinate the chicken in the hoisin sauce for 30 minutes before cooking.
- If you prefer a milder dish, reduce the number of bird eye chilies or omit them entirely.
- Feel free to substitute the broccoli with your favorite vegetables like bell peppers or snap peas for variety.
- Toast the cashews in a dry skillet for a few minutes to enhance their flavor before adding them to the dish.
Refrigerate, Freeze, Reheat
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the Spicy Cashew Chicken for up to 2 months. To reheat, simply thaw in the refrigerator overnight and warm in a skillet over medium heat until heated through.
Common Qs About Spicy Cashew Chicken
Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts, but keep in mind that they may dry out more easily. Adjust cooking time accordingly.
Is there a vegetarian version of this dish?
Absolutely! Substitute chicken with tofu or tempeh, and use vegetable stock in place of chicken stock for a delicious vegetarian option.
How can I adjust the spice level?
To control the spice level, simply adjust the amount of dried Thai bird eye chilies used in the recipe. You can also use milder chili flakes for a gentler heat.
What can I serve with Spicy Cashew Chicken?
This dish pairs wonderfully with white or brown rice, but you can also serve it with quinoa, cauliflower rice, or even noodles for a different take!
Serve with These
Wrap-Up
This Spicy Cashew Chicken is a delightful blend of flavors and textures that will spice up your dinner routine. It’s easy to make, packed with nutrition, and offers a satisfying crunch from the cashews. Whether you’re cooking for family or hosting friends, this dish is sure to impress. So gather your ingredients and get ready to indulge in a culinary experience that brings the heat and the flavor to your table. Enjoy every spicy bite!
Spicy Cashew Chicken
Ingredients
Equipment
Method
- Start by cubing the boneless skinless chicken thighs into bite-sized pieces. Season them lightly with kosher salt and pepper.
- In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the chicken.
- Add the seasoned chicken to the skillet. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Stir occasionally for even cooking, then remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and the white parts of the scallions. Sauté for about 1-2 minutes until fragrant.
- Add the hoisin sauce, chicken stock, and low sodium soy sauce to the skillet. Stir well and bring to a gentle simmer.
- Carefully add the dried Thai bird eye chilies to the sauce. Adjust the amount based on your heat preference. Let it simmer for another 2-3 minutes.
- Return the cooked chicken to the skillet, along with the lightly steamed broccoli. Toss everything together until well coated with the sauce.
- Add the toasted cashews and the green parts of the scallions. Stir to combine all the ingredients and allow the cashews to warm slightly before serving.
- Serve your Spicy Cashew Chicken over a bed of white or brown rice. Garnish with additional scallions or cashews if desired.
Notes
- For extra flavor, marinate the chicken in the hoisin sauce for 30 minutes before cooking.
- If you prefer a milder dish, reduce the number of bird eye chilies or omit them entirely.
- Feel free to substitute broccoli with your favorite vegetables for variety.
