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This Cashew Chicken recipe tastes just like take-out, but way better! Silky, light flavored sauce and creamy, soft crunch of cashews pair amazingly with the tender chicken pieces.
This Cashew Chicken recipe tastes just like take-out, but way better! Silky, light flavored sauce and creamy, soft crunch of cashews pair amazingly with the tender chicken pieces.
Weather is getting cold now and the days seem to be shorter, dark and  dreary. Today is another cold and rainy day here in NY and it makes me  crave some good comfort food.  What’s more comforting than a big bowl of chicken and rice? Cashew chicken to the rescue!
I am trying to be a little more adventurous lately and have been wanting to learn how to make great Chinese and Asian food at home.  This recipe is a great place to start if you are also a beginner!  I am a huge fan of cashew chicken.  I love all of the different flavors and textures in the dish.  This recipe is pretty simple and tastes amazing.  It also won’t take you too long to prepare.  Why go out for greasy Chinese food when you can do it well at home?
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Cashew Chicken
Author: 
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Cashew Chicken recipe tastes just like take-out, but way better! Silky, light flavored sauce and creamy, soft crunch of cashews pair amazingly with the tender chicken pieces.
Ingredients
You may want to double this recipe if you are feeding a family. I didn't double the meat because I only cook for 2 people, but I did double the sauce and was glad I did. I had a lot of extra sauce for the rice in the end.
  • 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons dry sherry (or cooking wine, or omit)
  • 2 teaspoons minced, peeled fresh ginger
  • 3½ teaspoons cornstarch, divided
  • Coarse sea salt
  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1 tablespoon + 2 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1 cup unsalted cashews
  • 2 green onions, white and green parts divided and thinly sliced
Instructions
  1. In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt.
  2. Refrigerate for 30 minutes.
  3. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.
  4. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil.
  5. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes.
  6. Transfer the chicken to a plate and cover with foil.
  7. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.
  8. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites.
  9. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds.
  10. Whisk the sauce again to combine and add to the skillet along with the chicken.
  11. Cook until the sauce thickens, about 30 seconds.
  12. Serve over rice or noodles and top with the green onion "greens".
   

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