Cashew Chicken

Cashew Chicken 2 (1 of 1)-2.jpg

It took me a minute to get this recipe developed and posted. I kept threatening to make it for Fridge Foraging but it was never chosen. Since there was a lot of feedback that people still wanted it, I decided to finally develop it. 

We had it on a Friday night and watched a movie and I swear it tasted just like takeout, only a little healthier. 

One note on the recipe - I call for the chicken to be tossed in cornstarch. This helps the sauce thicken without having to add a slury. One caution - Cornstarch makes the chicken stick to the pan and can be annoying to cook but I promise it will help create a delicious sauce.

Enjoy! 

Cashew Chicken 2 (1 of 1).jpg

Cashew Chicken 

  • 1 head broccoli, cut into small florets and stems thinly sliced

  • 1 lb boneless, skinless chicken breast, cut into bite sized pieces

  • 1 Tbs. cornstarch

  • salt and pepper  

  • 4 Tbs. vegetable or coconut oil 

  • 4 cloves garlic, minced 

  • I shallot, thinly sliced

  • 2 Tbs. rice vinegar

  • 1/4 cup hoisin sauce

  • 1/4 cup soy sauce, plus more as needed 

  • 2 tsp. sesame oil 

  • 1 cup toasted, unsalted cashews 

  • Serve with white rice 

In a large wok or non-stick sauté pan add about 1/2 cup water and the broccoli.  Steam the broccoli over medium heat with a lid on until fork tender, about 7 to 9 minutes. Remove the broccoli from the water but keep warm.

In a medium bow, toss the chicken, cornstarch, and a pinch of salt and pepper. In the same pan that was used for the broccoli, cook the chicken with 2 tablespoons of oil over medium high heat. Cook for about 8 to 10 minutes or until the chicken is cooked through or meet thermometer reads 165F. Remove the chicken but set aside and keep warm. 

In the same pan add the remaining oil, garlic, and shallot.  Sauté for about 30 seconds. Deglaze the pan with the rice vinegar.   Add hoisin sauce, soy sauce, sesame oil, and 1/4 cup of water.  Stir well and cook until reduced slightly.  Return the chicken and the broccoli to the pan along with the cashews and cook for 1 to 2 minutes or until everything is warmed through. 

Serve over rice with more soy sauce as needed. 

Makes about 4 servings. 

 

 

DinnerAmanda Frederickson1 Comment