This is a nice, easy weeknight meal. Think Chinese takeout, only healthier, made with fresher ingredients, and better tasting!
The chicken is tender with a lovely ginger flavor from the marinade, and cooks up nice and golden brown. That combined with the sauce and sweet, crunchy cashews made this a huge hit in our house. I served this over white rice, but you could use brown rice and add some veggies to bulk up the nutritional value.
Cashew Chicken
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced, peeled, fresh ginger
3 1/2 teaspoons cornstarch
1 teaspoon sea salt
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoons rice vinegar
2 teaspoons sugar
1-2 teaspoons sriracha, to taste
1 tablespoons plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted raw cashews*
3 green onions, white and green parts separated and thinly slicedDirections
1. In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate for 30 minutes.
2. In another bowl, combine chicken broth, soy sauce, hoisin sauce, vinegar, sugar, sriracha, and 2 teaspoons cornstarch. Set sauce aside.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5-6 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken. Transfer to plate.
4. Using the same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites. Cook, stirring constantly, until garlic begins to soften, about 30 seconds.
5. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with green onion greens and serve with rice.
*Toasting the cashews is a must! Spread them out on a baking sheet, and cook in a 350 degree oven until golden and fragrant, about 10 minutes.
Source: Adapted from Everyday Food
I’m glad you stumbled upon my blog because it gave me a chance to check out yours. This dish looks fantastic. I especially love the lighting in the photo. It’s natural and beautiful.
Wow, this looks great! Toasting cashews DOES make a huge difference. I think you can do it stove-top too, right?
Definitely… just throw them in a medium-high skillet & stir around until golden brown.
I’ve been on the lookout for a good cashew chicken recipe! Thank you, Lauren!
Eva
Hi again, Lauren! I tried this recipe last night and it was delicious! I added 2 diced bell peppers and 1/2 diced white onion at the end (wanted some veg). It worked out perfectly!
Eva
I’m glad you liked it! I think I’ll add some extra veggies next time
[...] made me a Brandy Alexander while I did the prep for Lauren’s Cashew Chicken (it’s really, really good and as quick to prepare as Lauren says it is; I added 2 diced bell [...]