Chinese Cashew Chicken with Jaca
This is the saucy, takeout-style cashew chicken you order on a Friday night — golden, cornstarch-crisped chicken tossed in a glossy garlic-soy-hoisin sauce with whole roasted cashews for that signature buttery crunch. It comes together in one pan in about half an hour, faster than delivery shows up, and tastes every bit as good without the grease. The sauce is the magic: savory soy, a little hoisin for body, sesame oil for that toasty aroma, and just enough sweetness to round it all out and help the glaze cling to every piece. Our version swaps the brown sugar for Jaca (100% pure allulose) at double the amount — 2 tablespoons of Jaca in place of the original 1 tablespoon of brown sugar — so you keep the sweet-savory balance and that lacquered, sticky glaze without the sugar load. Allulose caramelizes and clings like real sugar, so the sauce still thickens into that glossy coat. Adapted from The Recipe Critic. This is a Jaca-adjusted healthier version.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts (cut into 1-inch pieces — thighs work too if you prefer dark meat)
- salt and pepper (to taste, for seasoning the chicken)
- 1/4 cup cornstarch (coats the chicken for that crisp, takeout-style exterior and helps thicken the sauce)
- 2 tablespoons vegetable oil (for browning the chicken over high heat)
- 1/4 cup soy sauce (low-sodium recommended so the sauce is not too salty)
- 1/2 cup chicken broth (the base of the sauce)
- 3 cloves garlic (minced fresh)
- 2 tablespoons Jaca (allulose) (replaces 1 tablespoon brown sugar at 2x ratio — rounds out the sauce and helps it glaze. Allulose caramelizes and clings just like sugar)
- 1 tablespoon hoisin sauce (adds body and a touch of depth to the sauce)
- 1 teaspoon sesame oil (toasted, for that signature nutty aroma — stir in, do not cook over high heat)
- 1 cup whole unsalted cashews (roasted; the star of the dish for buttery crunch)
Sweetener Used
2 tablespoons Jaca Allulose
Replaces: 1 tablespoon brown sugar
Instructions
- 1
Cut the 1 1/2 pounds chicken breasts into 1-inch pieces and season all over with salt and pepper.
- 2
Place the chicken in a large ziplock bag with the 1/4 cup cornstarch, seal, and shake until every piece is evenly coated. This is what gives you the crisp, takeout-style exterior.
- 3
Heat the 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown on all sides, about 5 to 7 minutes. Do not cook it all the way through yet — it will finish in the sauce.
- 4
While the chicken browns, whisk together the 1/4 cup soy sauce, 1/2 cup chicken broth, 3 cloves minced garlic, 2 tablespoons Jaca, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil in a small bowl until smooth.
- 5
Pour the sauce into the pan with the chicken and add the 1 cup cashews. Toss and simmer, stirring constantly, for 2 to 3 minutes until the sauce thickens into a glossy glaze that coats every piece. Allulose browns a little faster than sugar, so keep it moving so the sauce does not scorch.
- 6
Remove from the heat and serve immediately over steamed rice, with extra vegetables on the side if you like.
Pro Tips
- Coat the chicken in cornstarch right before cooking, not ahead of time. If it sits, the cornstarch turns gummy. A dry, even coat gives you the crispiest edges.
- Do not crowd the pan. Brown the chicken in a single layer over high heat so it sears instead of steams. Work in two batches if your pan is small.
- Allulose thickens and browns faster than sugar, so stir the sauce constantly once it goes in and pull the pan the moment it turns glossy — a minute or two is all it needs.
- Toast the cashews in a dry pan for 2 to 3 minutes first if you want maximum crunch and flavor. Add them at the end so they stay crisp rather than going soft in the sauce.
- Use low-sodium soy sauce. Between the soy and the hoisin there is plenty of salt already, and it lets the sweet-savory balance from the Jaca come through.
- Round it out with vegetables. Bell pepper, broccoli, or snap peas tossed in with the chicken make it a complete one-pan meal — add them with the chicken so they soften in the sauce.