Main Courses Recipes

Cashew Chicken

Cashew Chicken-1-2

Back in California, there’s this awesome local Chinese restaurant that I regularly miss getting take out from on nights when I don’t feel like cooking. I miss eating straight from those little white boxes. So I did what living in North Dakota has taught me to do, I re-created it in my own home. Except without those little white boxes. Maybe I should invest in some, just so I can re-create the entire experience 😉 

I chose to re-create their Cashew Chicken and this recipe was right on the money in taste and texture. This recipe was super easy and totally perfect for a weeknight meal! Done and on the table within a half hour tops! 

I used chicken breasts for this recipe, but you could also use boneless skinless chicken thighs for it too! I served my Cashew Chicken with white rice and some Spaghetti Sauce Chow Mein…. which was totally husband approved, WIN! 

Cashew Chicken
Serves 4
traditional Cashew Chicken, just like Chinese takeout!
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 3/4 cup cashews
  2. 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
  3. 2 tablespoons corn starch
  4. 2 tablespoons low sodium soy sauce
  5. 1 teaspoon white pepper
  6. 4 tablespoons vegetable oil (divided)
  7. 6 garlic cloves, minced
  8. 8 scallions, chopped
  9. 1 zucchini, diced
  10. 2 tablespoons rice vinegar
  11. 5 tablespoons hoisin sauce
  12. 1 tablespoons low sodium soy sauce
  13. 1/3 cup water
  14. 1/4 teaspoon sesame oil
Instructions
  1. Preheat the oven to 350°F.
  2. Place the cashews on a baking sheet. Toast in the oven about 5 minutes. Remove from oven and set aside.
  3. Place the chicken pieces in a large bowl. Add cornstarch and soy sauce. Sprinkle with white pepper, toss to coat evenly.
  4. In a large skillet, heat 2 tablespoons of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir fry until browned but not cooked through. Transfer to a plate.
  5. Add the remaining vegetable oil to the skillet. Add remaining chicken and brown again. Add all the garlic, scallions, and zucchini. Return the first batch of chicken to the pan.
  6. Turn the heat down to medium heat. Add the rice vinegar and cook until almost evaporated.
  7. Add the hoisin sauce, soy sauce and water, stir well. Cook until the chicken is cooked through. Remove from the heat.
  8. Stir in the cashews and sesame oil. Serve immediately.
Adapted from Once Upon a Chef
Adapted from Once Upon a Chef
Prairie Californian http://prairiecalifornian.com/
Jenny Dewey Rohrich

 

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