You can prep the chicken ahead of time. The chicken can marinate for up to 24 hours.
It’s loaded with flavor. The fresh garlic, ginger, coconut aminos, sesame oil, and hoisin makes for the best sweet, savory, tangy, and nutty combination.
Key Ingredients
Soy sauce and coconut aminos: I like to blend soy sauce and coconut aminos; however, you can use one or the other.
Hoisin sauce: It’s salty and tangy and adds a ton of depth to this dinner. You can sub it out for more soy sauce, but please note this will alter the taste just a bit.
Sesame oil: It has a nutty and earthy taste. Walnut oil is a great substitute for it, otherwise I’d recommend leaving it out if you don’t have it on hand.
Chicken thighs: I find they’re the best flavor and texture for this dish; however, you can easily swap it out for chicken breast. Tofu also works great for a vegan option.
Tapioca flour: It helps thicken the sauce for a lovely texture. You can also use corn starch, or arrowroot powder.
Coconut sugar: Just a couple teaspoons add a touch of sweetness without being too overpowering. You may use cane sugar, maple syrup, or even honey in place.
Fresh garlic and fresh ginger: Both are highly recommended for the best results.
How to Make My Cashew Chicken Stir-Fry
Make the marinade and prep the chicken. Combine the soy sauce, coconut aminos, hoisin, red wine vinegar, sesame oil, and red pepper flakes in a bowl. Cut your chicken thighs into bite-sized pieces and add to a separate bowl or zip-top bag. Pour 1/4 cup of the sauce over the chicken, then cover and refrigerate to let marinate for at least 1 hour. Reserve the remaining sauce for later.
Finish the sauce. Add the water, tapioca flour, coconut sugar, minced garlic, and grated ginger to to the reserved sauce.
Cook chicken and veggies. Sauté veggies until tender. Cook chicken until no longer pink, then cook in the sauce for a couple minutes before adding the veggies and cashews in. Mix, and enjoy over rice.
Ingredients
1/4 cup soy sauce, gluten-free if necessary
2 tablespoons coconut aminos
2 tablespoons hoisin sauce
2 tablespoons red wine vinegar
1 tablespoon sesame oil
1/4 teaspoon red pepper flakes
1 1/2 pounds boneless chicken thighs
1/3 cup water
2 teaspoons tapioca flour
2 teaspoons coconut sugar
4 cloves garlic, minced
2 teaspoons freshly grated ginger
2 tablespoons coconut oil, divided
1 bell pepper
1 stalk of celery, diced
1/2 cup white onion, diced
3/4 cup raw unsalted cashews
1 cup white rice, cooked accordingly
Green onions, for topping
Sesame seeds, for topping
Instructions
Cut chicken thighs into bite-sized pieces and place in a bowl or a large zip-top baggie. Set aside.
Make the sauce by combining soy sauce, coconut aminos, hoisin, red wine vinegar, sesame oil, and red pepper flakes together in a small bowl. Whisk well.
Remove 1/4 cup of the sauce and pour over chicken, tossing until each piece is well-coated. Cover and refrigerate to marinate for at least 20 minutes (although I recommended 1 hour).
When ready to cook, add water, tapioca flour, coconut sugar, minced garlic, and grated ginger to the remaining sauce. Whisk well and set aside.
Heat coconut oil in a wok or skillet and add in the veggies. Sauté for 5 to 7 minutes or until tender. Remove veggies from the skillet.
Add in more oil and cook chicken until no longer pink, about 6 minutes.
Add in the remaining sauce and cook for 1 to 2 minutes before adding the cooked veggies and cashews. Toss well and enjoy over rice.
