Craving something delicious for dinner but don’t want to break the bank or spend hours in the kitchen? Cashew Chicken is a popular Chinese-American dish that consists of stir-fried chicken, vegetables, and cashew nuts in a savory sauce. It is often served with rice or noodles.
With an irresistible combination of crispy-tender chicken, perfectly roasted cashews, and a creamy yet zesty sauce, this easy to make meal will leave your family wanting more. Read on to learn how to whip up an incredible bowl of homemade cashew chicken that’s sure to satisfy everyone at the table!
- What Vegetables Are Usedin Cashew Chicken?
- How Do You Make the Sauce for Cashew Chicken?
- Can I Use a Different Protein Instead of Chicken?
- Do I Need to Roast the Cashews Before Adding Them to The Dish?
- How Long Should I Stir-Fry the Chicken and Vegetables?
- What Can I Serve with Cashew Chicken?
- More Poultry Recipes
- Cashew Chicken
What Vegetables Are Usedin Cashew Chicken?
Typically, Cashew Chicken is made with vegetables like bell peppers, onions, and celery. Other vegetables like carrots, mushrooms, and broccoli can also be added.
How Do You Make the Sauce for Cashew Chicken?
The sauce for Cashew Chicken is typically made with soy sauce, hoisin sauce, rice vinegar, sugar, garlic, ginger, and chicken broth. Cornstarch is added to thicken the sauce.
Can I Use a Different Protein Instead of Chicken?
Yes, you can use other proteins like shrimp, beef, or tofu instead of chicken.
Do I Need to Roast the Cashews Before Adding Them to The Dish?
Roasting the cashews can enhance their flavor, but it is not necessary. You can use raw cashews if you prefer.
How Long Should I Stir-Fry the Chicken and Vegetables?
Stir-frying time can vary depending on the size of the chicken and vegetables and the heat of your stove. It usually takes about 5-8 minutes to stir-fry the chicken and vegetables until they are cooked through but still slightly crisp.
What Can I Serve with Cashew Chicken?
Cashew Chicken is often served with steamed rice or noodles, but it can also be served with quinoa or cauliflower rice for a low-carb option. A side of steamed vegetables like broccoli or bok choy can also be a good complement to the dish.
More Poultry Recipes
- 1¼ cup chicken broth
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tbsp brown sugar
- 3 tbsp canola oil divided
- 1½ lb boneless, skinless chicken breasts cut into 1-inch pieces
- ½ lb fresh mushrooms sliced
- 1(8-ounce) can sliced water chestnuts drained
- 1 small green bell pepper seeded and cut into strips
- 1½ tsp fresh ginger root grated
- 4 scallions sliced
- ¾ cup cashews
- In a bowl, add broth, soy sauce, cornstarch and brown sugar and beat until smooth.Set aside.
- In a large wok, heat 2 tablespoons of oil over medium-high heat and stir-fry thechicken pieces for about 4-5 minutes.
- With a slotted spoon, transfer the chicken pieces into a bowl.
- In the same wok, heat the remaining oil over medium-high heat and stir fry themushrooms, water chestnuts, bell pepper and ginger for about 5-6 minutes.
- Stir in the broth mixture and scallions and bring to a boil.
- Cook for about 1-2 minutes or until sauce is thickened, stirring frequently.
- Stir in chicken and cashews and cook for about 2-3 minutes.
- Serve hot.