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Pioneer Woman Cashew Chicken

Pioneer Woman Cashew Chicken - recipe card
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This stir-fry combines tender, golden-browned chicken thighs with crisp-tender broccoli and roasted cashews, all enveloped in a glossy, savory-sweet soy-ginger sauce. The chicken is coated in cornstarch for a light, crackly crust that soaks up the sauce without getting soggy. Serve it over steaming rice for a satisfying weeknight dinner that feels like takeout, but better.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil, divided
  • 1 cup raw cashews
  • 1 pound broccoli, cut into small florets (about 4 cups)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1/4 cup water, for steaming broccoli
  • Cooked white rice, for serving
  • 2 green onions, thinly sliced, for garnish

Instructions

  1. In a large bowl, combine the chicken pieces, 1/2 cup cornstarch, kosher salt, and black pepper. Toss well until each piece is evenly coated. The cornstarch will create a crispy crust when fried and also help thicken the sauce later.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside. This is your stir-fry sauce—the honey provides sweetness, the vinegar adds tang, and sesame oil brings a nutty aroma.
  3. Heat a large wok or 12-inch skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the surface. When the oil shimmers, add the cashews and toast, stirring constantly, for 1–2 minutes until fragrant and lightly golden. Remove cashews with a slotted spoon and set aside—toasting brings out their oils and crunch.
  4. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Working in batches if needed to avoid crowding, add the chicken pieces in a single layer. Let them cook undisturbed for 3–4 minutes until the underside is golden brown and crispy. Stir and cook for another 3–4 minutes until the chicken is opaque and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken to a plate.
  5. Add the broccoli florets to the skillet along with 1/4 cup water. Cover and steam for 2–3 minutes, until the broccoli turns bright green and is crisp-tender. The water will help cook the broccoli quickly without burning the pan.
  6. Return the chicken to the skillet. Pour the sauce over everything and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring constantly, for 1–2 minutes until the sauce thickens and coats the chicken and broccoli nicely—it should cling to the back of a spoon.
  7. Fold in the toasted cashews. Taste and adjust seasoning, adding a pinch more salt if needed, or a splash of water if the sauce is too thick.
  8. Serve immediately over steamed white rice, garnished with sliced green onions. The cashews will stay crunchy if added just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a skillet over medium heat with a splash of water, stirring until heated through (about 3–4 minutes). The cashews will soften; consider adding fresh toasted cashews after reheating. Freeze the cooked chicken and broccoli mixture (without rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in a skillet over medium heat until hot.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cashew-chicken-recipe/