Description
Cashew Chicken is a delicious and quick stir-fry dish that combines tender chicken with crunchy cashews in a savory and slightly sweet sauce. Perfect for a weeknight dinner, this dish is best served over rice and paired with your favorite steamed vegetables for a complete and satisfying meal.
Ingredients
- ¼ cup soy sauce
- ½ cup chicken broth
- 2 tbsp garlic, minced
- 2 tbsp brown sugar (add 1 tbsp more if you prefer a sweeter sauce)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 ½ pounds chicken breast
- Salt and pepper, to taste
- ¼ cup corn starch
- 2 tbsp olive oil
- 1 cup cashews, whole
Instructions
- Make the Sauce:
- In a medium bowl, whisk together soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce, and sesame oil until the sugar is dissolved. Set this aside to allow the flavors to combine while you cook the chicken.
- Prepare the Chicken:
- Cut the chicken breasts into one-inch cubes and season with salt and pepper to taste. Add the seasoned chicken to a gallon-size freezer bag. Add the cornstarch to the bag, zip the top, and shake until all pieces are evenly coated.
- Cook the Chicken:
- Place a large skillet on the stovetop, pour in the olive oil, and heat to medium-high. Once the olive oil is hot, add the coated chicken (you may need to work in batches to avoid crowding the pan) and cook until all sides are cooked through and the pieces are a bit seared.
- Add Cashews:
- After the chicken is cooked, add the cashews to the pan and toast them for about a minute.
- Combine with Sauce:
- Pour the prepared sauce into the pan with the chicken and cashews, and toss to coat. The sauce will heat and thicken as it mixes in.
- Serve:
- Serve the Cashew Chicken over rice and/or with your favorite steamed veggies.
Notes
Serving Tips:
- Over Rice:
- Serve the Cashew Chicken over a bed of steamed rice for a classic and satisfying meal. Jasmine rice, brown rice, or even cauliflower rice are great options.
- With Noodles:
- Pair the Cashew Chicken with cooked noodles such as lo mein, rice noodles, or udon noodles for a delicious alternative to rice.
- Steamed Vegetables:
- Add a side of steamed vegetables like broccoli, bell peppers, snap peas, or carrots to create a balanced and nutritious meal.
- Garnishes:
- Sprinkle chopped green onions, sesame seeds, or cilantro over the Cashew Chicken just before serving for added freshness and flavor.
- Appetizer Option:
- Serve the Cashew Chicken as a filling for lettuce wraps or as a topping for crispy wonton chips for a fun and appetizing starter.
Storage Tips:
- Refrigeration:
- Store any leftover Cashew Chicken in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing.
- Freezing:
- Cashew Chicken can be frozen for longer-term storage. Place cooled leftovers in a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to 3 months.
- Reheating:
- To reheat, thaw frozen Cashew Chicken overnight in the refrigerator. Reheat gently in a skillet over medium heat or in the microwave until heated through. You may need to add a splash of water or chicken broth to prevent the chicken from drying out.
- Refreshing Leftovers:
- If the Cashew Chicken sauce thickens upon refrigeration, add a splash of chicken broth or water when reheating to restore its original consistency.
- Batch Cooking:
- Consider doubling the recipe and batch cooking Cashew Chicken to have convenient, ready-to-eat meals throughout the week. Portion out leftovers into individual containers for easy grab-and-go lunches or dinners.
- Meal Prep:
- Prep components of the Cashew Chicken in advance, such as chopping vegetables, marinating the chicken, and mixing the sauce. Store each component separately in the refrigerator until ready to cook and assemble.
- Avoid Overcooking Cashews:
- If planning to store leftovers, slightly undercook the cashews during the initial cooking process to prevent them from becoming too soft when reheated.