Cashew Chicken

2
Christine Cuneo

By
@frilled2b

A simple Chinese-American dish that eliminates all the need for oyster sauce, hoisin sauce and other specialty ingredients I never seem to be able to find at the grocery store. Roasting the nuts brings out the sweet, buttery flavor of the cashews. This is simple but delicious recipe that has flavor combinations of sweet, spicy, salty and sour.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min
Method:
Stir-Fry

Ingredients

  • 1 1/2 lb
    boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 3 Tbsp
    cornstarch
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    chili powder
  • 1 pinch
    salt and pepper
  • 2 Tbsp
    vegtable oil
  • 1 stalk(s)
    celery, cut into bite-size pieces
  • 8
    scallions (green onions), cut into 1-inch pieces, white and green parts separated
  • 4 tsp
    minced garlic
  • 3/4 c
    roasted unsalted cashews
  • SAUCE MIX

  • 2 tsp
    peanut butter
  • 1 Tbsp
    honey
  • 1 tsp
    olive oil
  • 1 Tbsp
    sriracha
  • 4 Tbsp
    soy sauce
  • 2 Tbsp
    white vinegar
  • 1/4 c
    chicken stock
  • 1 dash(es)
    black pepper

How to Make Cashew Chicken

Step-by-Step

  1. Heat oven to 350 º spread cashews on a baking sheet, and cook until golden and fragrant, about 10 minutes. Giving them a shake about half way through. Set aside with scallion greens.
  2. While cashews are roasting, in a large bowl combine chicken, cornstarch, ginger, chili powder, and salt and pepper, to taste. Stir to coat chicken evenly using all of the powdery mix (this will be what thickens the sauce in the end).
  3. In a small mixing bowl add the first four ingredients of the sauce mix and beat well with a fork, until well blended. Slowly stir in the next four sauce ingredients until well blended. Set aside.
  4. Heat the oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned but not quite cooked through, about 6 to 8 minutes. Add the celery stalks, stir-fry 4 to 6 minutes. Add the garlic and the white parts of the scallions stir-fry for another 2 to 3 minutes until chicken is cooked through.
  5. Add the sauce mixture and cook, stirring frequently, until the sauce thickens and the chicken is cooked through, about 1 to 2 minutes.
  6. Remove the wok from the heat and stir in the cashews and the green parts of the scallions. Serve over a bed of steamed rice or Chinese noodles.

Printable Recipe Card

About Cashew Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat Dairy Free



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