Ingredients
- 3 tablespoons hoisin sauce
- ½ teaspoon chili garlic sauce
- 3 tablespoons chicken broth or water
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 tablespoon cornstarch
- 1½ tablespoons vegetable oil
- 1 small onion, cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 tablespoons rice vinegar
- 6 green onions, diced
- ¾ cup unsalted roasted cashews
- Cooked white rice, for serving
Instructions
- In a small bowl, whisk together the hoisin sauce, chili garlic sauce, and chicken broth or water. Set aside.
- Place the chicken pieces in a medium bowl, season with salt and pepper, then sprinkle with cornstarch and toss to coat evenly.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chicken and sauté, stirring often, until golden and cooked through, about 8–10 minutes.
- Add the onion and cook for another 3–5 minutes, until softened and translucent.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Pour in the rice vinegar and cook for another minute.
- Reduce heat to medium-low and add the hoisin sauce mixture. Stir to coat the chicken and vegetables and cook for a few more minutes until warmed through.
- Remove from heat and stir in cashews and green onions. Adjust seasoning with additional salt and pepper, if needed.
- Serve hot over cooked white rice.
Notes
- Swap chicken thighs with chicken breast if preferred, but thighs stay juicier.
- Use low-sodium hoisin sauce or broth if watching sodium levels.
- Add bell peppers or broccoli for extra veggies and color.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 451
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
