Easy Skillet Cashew Chicken with Celery & Water Chestnuts
Better than takeout, easy 20 minute cashew chicken.
Ingredients
- 1 lb boneless skinless chicken thighs
For the sauce:
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1 Tbsp vinegar
- 1 Tbsp Chinese cooking wine or regular wine
- 1/4 cup brown sugar
- 2 minced garlic cloves
- 2 tsp grated fresh ginger
- 1 Tbsp cornstarch
For the dish:
- 1 can sliced water chestnuts
- 1 cup chopped celery
- 1 cup roasted cashews
Instructions
- Chop about a pound of boneless skinless chicken thighs into bite sized pieces.
- To make the sauce whisk together the hoisin, soy, vinegar, wine, sugar, garlic, ginger and cornstarch.
- Pour the sauce over the chicken and mix well.
- Heat a cast iron skillet and when it’s hot remove the chicken from the sauce, letting the excess drip off, and add it to the pan in a single layer. Let cook for a few minutes, until it gets nice and caramelized. Then flip and do the same to the other side.
- Add the rest of the sauce to the pan along with the water chestnuts, celery and cashews.
- Cook until the sauce thickens, about 3 minutes.
- Top with sliced green onions.
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