Air Fryer Cashew Chicken

Equipment

• Air Fryer (Basket or oven style, 4-quart capacity or larger)
• Large Mixing Bowl (for marinading chicken)
• Small Mixing Bowl or Measuring Cup (for whisking sauce)
• Tongs
• Measuring Spoons & Cups

Ingredients

For the Chicken & Stir-Fry:

• 1.5 lbs (680g) Boneless, Skinless Chicken Thighs (or chicken breasts), cut into 1-inch bite-sized cubes
• 1 tablespoon Soy Sauce (low-sodium preferred)
• 1 tablespoon Cornstarch (creates a crispy outer crust in the air fryer)
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Black Pepper
• 1 medium Red Bell Pepper , diced into 1-inch chunks
• 1 medium Green Bell Pepper , diced into 1-inch chunks
• 3/4 cup Raw Cashews (un-salted)
• 3 Green Onions (Scallions) , sliced (white and green parts separated)
• Cooking Oil Spray (Avocado oil or olive oil spray)

For the Glaze Sauce:

• 3 tablespoons Low-Sodium Soy Sauce
• 2 tablespoons Hoisin Sauce
• 1 tablespoon Honey (or maple syrup)
• 1 tablespoon Rice Vinegar (or apple cider vinegar)
• 2 cloves Garlic , finely minced
• 1 teaspoon Fresh Ginger , grated
• 1 teaspoon Cornstarch mixed with 2 tablespoons Cold Water (slurry)
• 1/2 teaspoon Red Pepper Flakes (optional, for added heat)

Instructions

Step 1: Marinate the Chicken

1. In a large mixing bowl, combine the cubed chicken pieces, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, black pepper, and 1 tablespoon of cornstarch.
2. Toss thoroughly until every piece of chicken is evenly coated in a thin, velvet-like layer of cornstarch and seasonings.
3. Let the chicken rest at room temperature for 10 minutes while preparing the remaining ingredients.

Step 2: Mix the Savory Glaze

1. In a small bowl or liquid measuring cup, whisk together the low-sodium soy sauce, hoisin sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
2. In a separate tiny cup, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water until smooth. Whisk this cornstarch slurry into the sauce mixture and set aside.

Step 3: Toast the Cashews

1. Preheat your air fryer to 350°F (175°C) .
2. Add the raw cashews to the dry air fryer basket in a single layer.
3. Air fry for 3 to 4 minutes , shaking the basket halfway through, until the cashews are golden brown and fragrant. Transfer toasted cashews to a bowl immediately so they do not burn.

Step 4: Air Fry the Crispy Chicken

1. Increase the air fryer temperature to 390°F (200°C) .
2. Lightly spray the bottom of the air fryer basket with cooking oil spray.
3. Place the marinated chicken cubes into the basket in a single, un-crowded layer (cook in two separate batches if your air fryer basket is smaller).
4. Spray the top of the chicken lightly with cooking spray.
5. Air fry for 10 to 12 minutes , shaking the basket vigorously at the 6-minute mark. The chicken should reach an internal temperature of 165°F (74°C) and display golden, crispy edges.

Step 5: Toss with Peppers, Sauce & Cashews

1. During the final 3 minutes of air frying the chicken, add the diced red bell peppers, green bell peppers, and the white parts of the sliced green onions into the air fryer basket with the chicken. Toss to mix.
2. Pour the prepared glaze sauce evenly over the chicken and peppers in the basket (or transfer chicken and veggies to a heat-safe air fryer dish/baking pan if your basket has large bottom vents).
3. Air fry for an additional 2 to 3 minutes at 380°F (190°C) until the sauce bubbles, thickens, and clings generously to the chicken and vegetables.
4. Fold in the toasted cashews during the last 30 seconds of cooking.

Step 6: Garnish & Serve

1. Remove the Air Fryer Cashew Chicken from the basket and transfer to a serving platter.
2. Garnish generously with the reserved green onion tops and optional toasted sesame seeds.
3. Serve piping hot alongside warm jasmine rice, brown rice, or low-carb cauliflower rice.

Nutrition

Calories: 385 kcal · Protein: 35g · Fat: 18g · Carbohydrates: 22g Dietary · Saturated Fat: 3.5g · Fiber: 3g · Sugar: 9g · Sodium: 620mg