Dragon Chicken with Cashews
This recipe delivers a restaurant-style Asian chicken dish with a satisfying crunch from roasted cashews. The sauce balances sweet, salty, and spicy notes.
Equipment
- Wok
- Spatula
Ingredients
Chicken
- 1 lb chicken breast, sliced thin 450 g
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 cup roasted cashews
- 2 cloves garlic, minced
- 1 tsp grated ginger
Sauce
- 3 tbsp soy sauce (low sodium)
- 2 tbsp sweet chili sauce
- 1 tbsp honey
- 1 tsp sesame oil
Instructions
- Toss the chicken with cornstarch until it is lightly coated.
- Heat the vegetable oil in a wok over medium-high heat.
- Stir-fry the chicken until it is golden brown and cooked through. Remove the chicken and set it aside.
- In the same pan, sauté the minced garlic and ginger for 30 seconds.
- Add the sauce ingredients to the pan and simmer briefly until slightly thickened.
- Return the cooked chicken to the pan, add the cashews, and toss everything together until the chicken is glazed.
- Serve the Dragon Chicken with Cashews hot with steamed rice.
Notes
The crunch from the cashews adds a layer that makes this dish feel extra special.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.