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cashew chicken stir fry with celery and onion in a wide horizontal shot, golden toasted cashews throughout, glossy brown sauce, served in a dark bowl over rice, on a rustic wooden table, natural light, shallow depth of field, landscape orientation

Cashew Chicken Stir Fry

Chicken, crunchy toasted cashews, and onion and celery in a glossy brown sauce, make for a comforting and quick dish!
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 3/4 cup unsalted cashews
  • 1/4 cup soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 2 stalks celery sliced
  • 1/2 yellow onion chopped

Method
 

  1. Whisk the soy sauce, hoisin, rice vinegar, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Toast the cashews in a dry skillet over medium heat for 2 to 3 minutes until golden, then set aside.
  3. Heat 1 tablespoon oil in the same skillet over medium-high and cook the chicken until browned, about 6 minutes. Remove.
  4. Add the remaining oil, celery, and onion and stir-fry 3 minutes.
  5. Add the garlic and cook 30 seconds, then return the chicken and pour in the sauce, tossing until thick.
  6. Stir in the toasted cashews and serve over rice.

Notes

Toasting the cashews is a 3-minute step that makes a huge difference — don't skip it.