Chicken with Candied Cashews
Chicken thighs in a fragrant blend of soy and ginger with crunchy candied cashews drizzled in olive oil—perfection on a plate!
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Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Whisk
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1/4 cup granulated sugar
- 3/4 cup unsalted roasted cashews
- 5 tablespoons extra virgin olive oil, divided use, plus extra for drizzling
- 2 garlic cloves, peeled and minced
- 1 scallion, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3/4 teaspoon cornstarch dissolved in 1 tablespoon of water
- 1 tablespoon plus 1/2 teaspoon fresh lemon juice
- Kosher salt
- 4 large, skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch pieces
- Freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon celery seeds
- 1/4 cup thinly sliced tender celery ribs
- 1/4 cup celery leaves
- Steamed white rice, for serving (optional)
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