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Cashew Chicken Recipe

Name: Cashew Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 1 1/2 lbs. chicken breasts, (cut into 1-inch pieces); 2 tablespoons reduced sodium soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon cornstarch; 1 teaspoon Japanese rice wine or dry sherry ((see notes)); 1 teaspoon baking soda; 1/4 cup low sodium chicken broth; 3 tablespoons low sodium soy sauce; 3 tablespoons honey; 2 tablespoons oyster sauce; 1 tablespoon Japanese rice wine or dry sherry; 1 tablespoon toasted sesame oil; 1-3 teaspoons Asian chili sauce ((like sambal oelek or sriracha)); 2 teaspoons cornstarch; 1 cup UNSALTED cashews; 3 tablespoons vegetable or peanut oil, (divided); 1 bunch green onions, (white and green parts separated, chopped into ½ inch pieces); 1 green bell pepper, 1-inch chop; 1 red bell pepper, 1-inch chop; 1 tablespoon freshly grated ginger; 6 garlic cloves, (minced)

Carlsbad Cravings

Forget the take-out because this speedy Cashew Chicken recipe tastes 10X better! It’s loaded with juicy chunks of chicken, crisp-tender bell peppers and deliciously crunchy cashews bathed in deeply fragrant, nutty, garlic ginger stir fry sauce. This full-flavored, healthy recipe is easy to make with pantry friendly ingredients and amendable to whatever veggies you have on hand. Your family will love this Cashew Chicken Stir Fry with rice or low carb cauliflower rice and if you’re feeling even more gourmet, add a side of Ramen Noodle Salad and homemade egg rolls!

Ingredients

1 1/2 lbs. chicken breasts, (cut into 1-inch pieces)

2 tablespoons reduced sodium soy sauce

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1 teaspoon Japanese rice wine or dry sherry ((see notes))

1 teaspoon baking soda

1/4 cup low sodium chicken broth

3 tablespoons low sodium soy sauce

3 tablespoons honey

2 tablespoons oyster sauce

1 tablespoon Japanese rice wine or dry sherry

1 tablespoon toasted sesame oil

1-3 teaspoons Asian chili sauce ((like sambal oelek or sriracha))

2 teaspoons cornstarch

1 cup UNSALTED cashews

3 tablespoons vegetable or peanut oil, (divided)

1 bunch green onions, (white and green parts separated, chopped into ½ inch pieces)

1 green bell pepper, 1-inch chop

1 red bell pepper, 1-inch chop

1 tablespoon freshly grated ginger

6 garlic cloves, (minced)

Method

Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 20-30 minutes. Meanwhile:

Whisk the Stir Fry Sauce ingredients together in a medium bowl; set aside. Chop your veggies and aromatics.

Toast the cashews in a dry, large nonstick skillet over medium heat until toasted golden in spots, stirring a few times; remove cashews from the skillet.

Heat 2 tablespoons vegetable oil in the now empty skillet over medium heat. Once hot, add chicken in a single layer and sear for 1-2 minutes; then continue to stir until cooked on all sides (does not need to be cooked through). Remove chicken to a plate.

To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add the bell peppers and the white parts of the green onions only. Stir fry until vegetables are crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and sauté for 30 seconds.

Whisk the Stir Fry Sauce (to recombine) and add to the veggies along with the chicken, cashews and half of the remaining green onions. Simmer, while stirring, until the sauce has thickened and the chicken is cooked through; 1-2 minutes. Adjust to taste with additional, honey, soy sauce or chili sauce. Garnish with remaining green onions if desired, dig in.

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