Ingredients
Scale
- 1 pound chicken thighs (or breasts; cut into bite-sized pieces)
- ¼ cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger (minced)
- 2 cloves garlic (minced)
- 1 cup unsalted roasted cashews
- ½ cup green onions (sliced)
Instructions
- In a bowl, combine all the sauce ingredients and set aside.
- Add the chicken and cornstarch to a bowl and toss to evenly coat each piece.
- Deep-fry the chicken in 350°F oil for 2-3 minutes, or pan-fry over medium-high heat for 2-3 minutes on each side until crispy and cooked through. Remove chicken to a paper towel-lined plate.
- Heat 1 tablespoon of oil in a large pan. Add the garlic, ginger, and cashews, and cook for 1 minute.
- Add the sauce mixture and cook until it bubbles and thickens. Add back the chicken and toss to coat. Remove from the heat and toss with green onions. Enjoy!