Cashew Chicken

Want the flavors of takeout without even picking up your phone? Make this cashew chicken for a takeout fakeout at home.

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Chinese and Thai are two of my favorite genres of food. Unfortunately I can’t seem to convince Brent to eat out at those locations much. He claims that it’s not that he doesn’t like it, he’s just never in the mood apparently. I crave it constantly, so I cannot relate.

While he has been gone (BTW he’s now in Bocas del Toro Panama, about to take a scuba course/certification), I’ve have taken to eating things I don’t regularly get to have. First was Hawaiian pizza (fruit on pizza is beyond him), then it was time for Cashew Chicken!

I have been wanting to make this for a long time, but was somehow worried it wouldn’t live up to my expectations. Rest assured that the fact I am posting this, must mean something ;-).

I am in no way claiming this to be authentic, but it is quite delicious! Add more or less cashews and bell pepper to your preference.

Post updated 7/19/20, photo above is the original.

CASHEW CHICKEN

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Yield: 4 servings Prep Time: 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 (1 lb.) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 Tbsp dry sherry
• 2 tsp minced, peeled fresh ginger
• 3-1/2 tsp cornstarch, divided
• Salt
• 1/2 cup chicken broth
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp chili garlic sauce (optional)
• 2 tsp sugar
• 1 Tbsp + 2 tsp sesame oil
• 2/3 cup unsalted cashews
• 2 garlic cloves, minced
• 2 green onions, white and green parts divided and thinly sliced
• 1 red pepper, sliced

Directions

1. In a medium bowl, toss the chicken with the sherry, ginger, and 1-1/2 teaspoons cornstarch; season with salt. Refrigerate for 30 minutes.
2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, chili garlic sauce, sugar and 2 teaspoons cornstarch. Set aside.
3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the chicken and cool until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken. Transfer to the covered plate.
4. In the same skillet, add the remaining teaspoon of oil. Add the cashews, garlic, green onion whites, and red pepper. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with remaining green onions.

Source: Adapted slightly from Brown Eyed Baker

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