Welcome to What's KP Cooking? Here you can find recipes and cooking tips for healthy, easy to make food.

Login here to comment or Subscribe below to receive new recipes by email.

Member Login

Lost your password?

Not a member yet? Sign Up!

Cashew Chicken

August 10, 2010

Throw away your Chinese take-out menus–you won’t need them after you try this recipe! I discovered this dish in the Everyday Food magazine while living in California, but it became a huge hit with my expat friends in Amsterdam. I like to serve it with white rice and steamed fresh broccoli for a balanced meal.

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 Tablespoon cornstarch
Salt and pepper to taste
2 Tablespoons vegetable oil
6 garlic cloves, minced (this may seem like a lot of garlic, but as my friend Wendi says, “it’s never too much garlic!”)
1/2 cup green onions, chopped (more for garnish, if desired)
2 Tablespoons rice vinegar (found in most grocery store’s Asian aisle)
3 Tablespoons Hoisen sauce (also found in most grocery store’s Asian aisle)
1/4 cup water
3/4 cup raw cashew pieces, roasted


  • Toast cashew pieces by spreading them on a baking sheet, and baking in a 350-degree F. oven about 10 minutes (until fragrant). Set aside.
  • In a medium bowl, toss chicken pieces with cornstarch until chicken is lightly coated. Season with salt and pepper to taste.
  • In a large nonstick skillet, heat 1 Tablespoon oil over high heat. Cook half the chicken, tossing often until browned, about 3 minutes. Transfer to plate.
  • Add remaining oil and chicken to skillet, and cook as directed above. (It’s important to cook chicken in batches, so the pan isn’t crowded. A crowded pan steams food rather than browns it.)
  • Return first batch of chicken to pan along with garlic and green onions. Cook for 1 minute, tossing continuously.
  • Add vinegar to pan and cook until evaporated, about 1 minute. (Heat should still be high for cooking. Be sure all the vinegar evaporates.)
  • Add Hoisen sauce and water. Cook for 2 minutes, tossing continuously. (Mixture should be bubbling.)
  • Remove from heat and stir in toasted cashews. Serve immediately and sprinkle with additional fresh green onions, if desired.
Print Friendly

Related Recipes

Tags: , , , ,

One Response to “ Cashew Chicken ”

  1. Lindsey Hinrichs on August 17, 2010 at 7:07 pm

    Love this recipe. We tried it with Quorn (fake chicken) because we’re vegetarians, and it turned out great! Delicious!

Leave a Comment

Spam Protection by WP-SpamFree

User Login