Cashew Chicken Recipe

While the Chinese culinary experts sure do know how to fire up the wok just right, American chefs are not too far behind when it comes to adding just the right amount of extra delish to a dish! Case in point the cashew chicken, a Chinese-American classic. The preparation is made by cooking diced chicken in a blend of garlic sauce, chicken stock, oyster sauce, and soy sauce with an added richness brought about by the cashew.

The best way of serving this comforting chicken dish is with some steamed rice, your comfy PJs, and Netflix. So here’s your comfort food for the weekend, get ready to wow yourself!

Image: Cooking Classy

Feature Image: The Pioneer Woman

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Cashew Chicken Recipe

A mild chicken dish seasoned with cashews.

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Course

Main Dish

Cuisine

American, Chinese

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/2 cup low-sodium soy sauce
• 6 boneless, skinless chicken thighs, cut into small cubes
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 green bell pepper, cut into small cubes
• 1/4 cup dry sherry
• 2 tablespoons cornstarch
• 1 cup whole roasted, unsalted cashews
• 1/3 cup water chestnuts, chopped
• 2 scallions, thinly sliced
• Chopped fresh cilantro, for garnish
• Kosher salt and freshly ground black pepper

Course Main Dish Cuisine American, Chinese Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 tablespoon rice vinegar 1 tablespoon brown sugar 1 tablespoon oyster sauce 1/2 teaspoon sesame oil 1/2 cup low-sodium soy sauce 6 boneless, skinless chicken thighs, cut into small cubes 3 tablespoons vegetable oil 2 cloves garlic, minced 1 green bell pepper, cut into small cubes 1/4 cup dry sherry 2 tablespoons cornstarch 1 cup whole roasted, unsalted cashews 1/3 cup water chestnuts, chopped 2 scallions, thinly sliced Chopped fresh cilantro, for garnish Kosher salt and freshly ground black pepper

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Instructions

1. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
2. Season the chicken with salt and pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and sauté until cooked through, 5 to 7 minutes.
4. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits.
5. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet.
6. Add the cashews, water chestnuts, and 1/4 cup water to thin the sauce. Cook for another minute.
7. Serve garnished with the scallions and cilantro.