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Cashew Chicken

August 10, 2010
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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.

Ingredients:
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

Directions:

  • 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.
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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!

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