Cashew Chicken
In this day and age, everyone is busy. With the latest technology, you would think that we’d have more time on our hands and less stress. In fact, it’s totally the opposite! David and I don’t have any kids – does my husband can count as one? Lol! We’re childless but I can’t imagine how the young couples can cope with their little ones with their school, homework, sports and activities on top of their own hectic schedules which is work, clean, shop, cook, etc.
Unfortunately when people have to cut something because of a lack of time (or exhaustion), they choose cooking. They order from restaurants, do take-out, or grab processed foods at the grocery stores. What if I told you that they are many recipes that take less than 30 minutes to make and are healthy as well?
There are sandwiches that can be quite delicious like Croque-madame, Egg Salad, Grilled Brie Ham & Pear, Monte Cristo, etc. Salads are quick as well and there’s a vast selection to choose from: Pear Pomegranate Blue Cheese, Bacon Wedge, Lyonnaise, Caesar, and others. There are also dishes that fit in that half an hour slot like Cauliflower Fried Rice, Veal Marsala, Penne alla Vodka, Sole Meunière, Hamburger Helper Copycat, Spicy Pumpkin Pork Chops, Maple Ginger Scallops, and many more including this one… Cashew Chicken!
This amazing stir-fry is so easy to make! With chicken, vegetables and of course cashews combined in a delicious ginger-garlic sauce, this is a great recipe to enjoy often. The time it would take you to pick up the phone, order it and get it delivered or pick it up yourself would probably be longer than making it in the comfort of your kitchen… it’s that quick!
This recipe is easy to make and has awesome flavor! Like any stir-fry, the “mise en place” has to be done prior to cooking so nothing is overcooked. For those of you who are not familiar with this French term, it means having everything cut and measured. As soon as the oil in the skillet (or wok) is hot, the dish is cooked within 10 minutes so be ready and gather all your ingredients.
Here’s a fun fact…
Many dishes referred to as “Chinese food” were in fact created in North America. Besides Cashew Chicken, there are many other chicken menu items that are not from Chinese cuisine like Chop Suey, Chinese Chicken Salad, General Tso’ Chicken, Sesame Chicken, and Orange Chicken.
This Cashew Chicken is so tasty! I like to serve it over white rice and garnish it with the green parts of green onions and some sesame seeds. It’s a complete meal that takes less than 30 minutes… bonus! Don’t compromise on cooking when you can make this homemade stir-fry better than the restaurants…
Bon Appétit!
Here are several more Chinese American recipes for you to enjoy…
– Wonton Soup
– Crab Rangoon
– Quick & Easy Chicken Chop Suey
– Egg Rolls
– Hot & Sour Soup
– Mongolian Beef
and for even more poultry recipes, click on this link… Recipe Category • Poultry
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Cashew Chicken
Hover to scale
Ingredients
STIR FRY
- 1 cup unsalted cashews, whole
- 1 tbsp. canola oil tips & tricks
- 1 1/2 lbs. (2 large) chicken breasts, cut into i-inch pieces
- 1/2 tsp. ground Himalayan sea salt
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 1 1/2 tbsp. ginger, minced
- 4 large cloves garlic, pressed
- 1 cup red peppers, diced
- 5 large green onions, white and green parts separated, sliced into 1-inch pieces
- 2 cups broccoli florets
- 1/2 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. sesame seeds, for garnish
SAUCE
- 1/2 cup low-sodium chicken broth
- 1/4 cup hoisin sauce
- 1 1/2 tbsp. low-sodium soy sauce
- 1 tbsp. rice wine vinegar
- 1 tbsp. honey tips & tricks
Directions
- Preheat oven to 350ºF/180ºC.
- Place the cashews in a single layer on a baking sheet.
- Transfer to the preheated oven and toast for 5 to 6 minutes.
- Remove from the heat and set aside.
- In a small bowl, add the sauce ingredients and whisk well; set aside.
- In a large skillet over medium-high heat, add oil and when it gets hot, add the chicken pieces; season with salt and pepper. Sauté the meat for about 1 ½ to 2 minutes.
- Add ginger and garlic; sauté for 1 minute.
- Add red peppers and the white parts of the green onions; toss them around for 1 minute.
- Add broccoli florets, combine into the mixture, place the lid on and let them steam for 1 minute.
- Pour in the sauce, stir to coat and bring the mixture to a boil
- Add cornstarch mixture and stir until the sauce thickens, about 45 seconds. Add cashews and stir one more time.
- Serve over white rice, garnish with the green parts of the green onions and the sesame seeds.
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