Honey Cashew Chicken Stir Fry
Honey Cashew Chicken Stir Fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon chicken bouillon powder
- 1/2 cup water
For the Stir Fry
- 1 yellow onion, cut into thick wedges
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
- 2 tablespoons vegetable oil
- 1/2 cup roasted cashews
For Serving
- 4 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the cubed chicken thighs with Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands until the chicken is well coated. Let it marinate at room temperature for 15 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the vegetables. Cut the yellow onion into thick wedges. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts.
⏱️ 5 min
- 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, honey, rice vinegar, chicken bouillon powder, and water until well combined. Set aside.
⏱️ 5 min
- 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 8 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the cut onion wedges and the white parts of the scallions. Sauté for 2-3 minutes, until the onions begin to soften.
⏱️ 3 min
- 6
Return the cooked chicken to the pan with the softened onions and scallion whites. Pour the prepared sauce over the chicken and vegetables. Stir continuously for 2-3 minutes, until the sauce thickens and coats the chicken.
⏱️ 3 min
- 7
Stir in the green parts of the scallions and the roasted cashews. Cook for another 1-2 minutes, stirring constantly, until the scallion greens are slightly wilted.
⏱️ 2 min
- 8
Serve the Honey Cashew Chicken Stir Fry immediately over fresh cooked white rice.
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cubed into 1-inch pieces
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon chicken bouillon powder
- 1/2 cup water
For the Stir Fry
- 1 yellow onion, cut into thick wedges
- 4 scallions, cut into 1/2-inch pieces, whites and greens separated
- 2 tablespoons vegetable oil
- 1/2 cup roasted cashews
For Serving
- 4 cups cooked white rice
Instructions
- 1
In a medium bowl, combine the cubed chicken thighs with Shaoxing wine, salt, and cornstarch. Mix thoroughly with your hands until the chicken is well coated. Let it marinate at room temperature for 15 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the vegetables. Cut the yellow onion into thick wedges. Cut the scallions into 1/2-inch pieces, separating the white parts from the green parts.
⏱️ 5 min - 3
In a small bowl, whisk together the dark soy sauce, light soy sauce, honey, rice vinegar, chicken bouillon powder, and water until well combined. Set aside.
⏱️ 5 min - 4
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.
⏱️ 8 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the cut onion wedges and the white parts of the scallions. Sauté for 2-3 minutes, until the onions begin to soften.
⏱️ 3 min - 6
Return the cooked chicken to the pan with the softened onions and scallion whites. Pour the prepared sauce over the chicken and vegetables. Stir continuously for 2-3 minutes, until the sauce thickens and coats the chicken.
⏱️ 3 min - 7
Stir in the green parts of the scallions and the roasted cashews. Cook for another 1-2 minutes, stirring constantly, until the scallion greens are slightly wilted.
⏱️ 2 min - 8
Serve the Honey Cashew Chicken Stir Fry immediately over fresh cooked white rice.