Sweet Heat Cashew Chicken
2h 25m
“An easy weeknight meal that perfectly combines sweet and heat with glazed and breaded chicken”
— Turtle Creek Foodie


Serves 2


Step 1

Cut up your chicken thighs into bite size pieces and add them to a bowl

Step 2

Add them to a large bowl then season with kosher salt, onion powder, 1/4 cup low sodium soy sauce, and 2tbsp sesame oil. Mix that all together then cover and refrigerate for at least 2 hours

Step 3

Once the chicken has marinated for 2 hours, preheat your oven to 425 degrees Fahrenheit. Then your corn starch to the chicken and mix with your clean hands until the corn starch becomes a paste. Then, add in your panko breadcrumbs and ensure the chicken is thoroughly coated all over

Step 4

Place the chicken pieces onto a baking tray with a wire rack and spray with a light coating of olive oil. Place into the oven for 18 minutes. And place on your rice (depending on how long it requires on the packet)

Step 5

When the chicken is in the oven, roughly slice 6 green onions and add them to a mixing bowl. Also into that bowl add in your honey, sriracha, 1/3 cup soy sauce and 1tbsp of sesame oil and combine well

Step 6

Once the chicken is out of the oven, immediately add it into the glaze and coat well. Serve over rice with a garnish of honey roasted cashews and an extra drizzle of the glaze!
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