Cashew Chicken

01.21.2014

Cashew Chicken | Cooking Classy

I just couldn’t give it up. Last week I mentioned I didn’t like this cashew chicken I had made, so I decided give it another go again today. This one was so much better.

It has the perfect blend and depth of flavors. It didn’t have a weird, chewy texture like my last batch. It was lightly sweet, lightly sour and had just the right hint of soy. I only had green onions but next time I want to try it topped with fresh cilantro or toss in some steamed broccoli.

This dish only takes about 25 minutes to make and it’s much healthier than a fried Asian chicken. Between it’s amazing taste and quick preparation, it’s likely to find it’s way into your weeknight menu rotation. Enjoy!

Cashew Chicken | Cooking Classy

Cashew Chicken | Cooking Classy

Cashew Chicken

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: About 3 - 4 servings

Cashew Chicken

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1-inch pieces
  • 1 1/2 Tbsp cornstarch, divided
  • 1 1/2 Tbsp + 1 tsp vegetable oil
  • Salt and white or black pepper
  • 1/3 cup low-sodium chicken broth
  • 3 Tbsp hoisin sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 3 green onions, chopped, whites and greens divided
  • 4 cloves garlic, minced
  • 2 tsp finely grated, peeled fresh ginger
  • 2/3 cup lightly salted cashews
  • Red pepper flakes, to taste (optional)

Directions

  • In a mixing bowl, toss chicken with 1 Tbsp cornstarch to evenly coat. In a large skillet, heat 1 Tbsp vegetable oil over medium-high heat. Once oil is hot, add half of the chicken, and cook stirring frequiently, until chicken is is golden brown and has cooked through, about 4 minutes. Transfer chicken to a plate (leaving the remaining oil in skillet - it should be about 1 tsp) and add another 1/2 Tbsp vegetable oil to skillet. Cook remaining chicken until golden brown and cooked through, then transfer to plate with first batch of chicken.
  • In a mixing bowl (or liquid measuring cup used to measure chicken broth), whisk together chicken broth, hoisin sauce, soy sauce, rice vinegar, honey and remaining 1/2 Tbsp cornstarch until well blended. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add green onion whites, garlic, ginger and cashews and saute until cashews are golden brown, about 1 minute. Pour in hoisin sauce mixture, season with salt and pepper to taste, and cook, stirring constantly, until sauce thickens. Remove from heat, add chicken to sauce and toss to evenly coat. Serve warm with white or brown rice or quinoa and top with greens of green onions and sprinkle with red pepper flakes if desired.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/01/cashew-chicken/

29 comments

  • Crystal @ Simply Playful Fare: This looks so good! I’m always hesitant to try Chinese/Asian dishes at home because I’m afraid it won’t turn out the same as at the restaurant. This looks like it is just as good, and a little healthier! January 21, 2014 at 12:54pm Reply

  • Liz @ Virtually Homemade: Looks delicious!!! January 21, 2014 at 2:25pm Reply

  • Taylor @ Food Faith Fitness: Cashew chicken is one of my favorites! Yours looks so saucey and delish, I am drooling on my keyboard! Thanks for this home made version! January 21, 2014 at 2:34pm Reply

  • Chung-Ah | Damn Delicious: Another take-out favorite! You know you should open up a Chinese restaurant – if you did, I’d order from you every single night! January 22, 2014 at 12:41am Reply

    • Jaclyn: Haha thanks – such a nice compliment :)! January 22, 2014 at 9:07pm Reply

  • Amanda: This looks wonderful. Thanks so much for sharing, can’t wait to try this out. January 22, 2014 at 10:03am Reply

  • Anna @ Crunchy Creamy Sweet: This looks great! I need to try this! January 22, 2014 at 7:33pm Reply

  • sara: YUM. This looks sooooo tasty. :) January 27, 2014 at 5:53pm Reply

  • Jocelyn: This is delicious! My family really enjoyed it. Of note, I wasn’t sure when to add the 1/2 tablespoon of cornstarch, so I mixed it in with the sauce. Thanks so much. February 6, 2014 at 9:01pm Reply

    • Jaclyn: Thanks so much for pointing that out I added it in the directions above. I’m so glad your family liked this Jocelyn! Thanks so much for your comment and editing help :)! February 6, 2014 at 10:39pm Reply

  • sarah: If I could fit all the chicken in one large skilet, would it be fine to do it in one batch or is there a specific reason to cook them in 2 batches? February 17, 2014 at 12:57am Reply

    • Jaclyn: Just so they aren’t over crowded and cook more evenly. If you have a large wok you might be able to fit it into one. February 17, 2014 at 1:07pm Reply

  • Cashew Chicken: […] and fragrant stir-fry guarantee to satisfy your taste-buds. Cynful Joys: Cynful Joys adapted by Cooking Classy Recipe type: Main Dish Cuisine: Asian Serves: 6 […] February 17, 2014 at 3:10pm Reply

  • Tamara: Just made this last night — found it on Pinterest. So easy, and it was a big hit! Thanks for the recipe. Your Chicken Pot Pie Crumble is also a big favorite in our house. I’ve lost count of how many times I’ve made it! Keep up the great work!! February 27, 2014 at 4:54pm Reply

    • Jaclyn: I’m so glad you liked this cashew chicken and the chicken pot pie crumble Tamara! Thanks so much for leaving a review! February 27, 2014 at 5:59pm Reply

  • Rosetta: Looks really delicious! I would really like to try it out! I have one question, though: is it absolutely necessary to use hoisin sauce? I’m from Finland, and I’m not sure where to find one here… Can it be replaced with something else? February 28, 2014 at 11:22am Reply

  • Meatless Monday: Cashew Tofu Stir Fry | Running With Tongs: […] Cashew Tofu Stir Fry Serves 4- inspired by this recipe […] March 10, 2014 at 3:01am Reply

  • Ashley Denae: Wowsers! This looks AMAZING. Can’t wait to make this next date night. I know my man is going to LOVE this! Thanks for the great recipe!
    April 8, 2014 at 5:18pm Reply

  • Jon F: Just made this one. I really liked how easy it was to make considering how good it tasted. For veggies I added some chopped up celery and mushrooms a minute after the garlic/ginger/nuts part and it all came out just right. April 29, 2014 at 10:01am Reply

    • Jaclyn: I’m so glad you liked it Jon! Thanks for your feedback! April 29, 2014 at 10:06pm Reply

  • Abby: I made this last week and already have requests for it to be made again! It was DELICIOUS and so easy to make! I think I will add some celery and broccoli this time! Thanks for a great recipe! August 8, 2014 at 10:08am Reply

    • Jaclyn: You’re welcome Abby! I’m so glad you liked it! Those additions do sound delish! August 8, 2014 at 8:55pm Reply

  • Anita: This was soooo good!! Got it done under 30min and my picky husband went for seconds! Thank you for sharing!! September 8, 2014 at 8:58pm Reply

    • Jaclyn: I’m so glad it was enjoyed! Thanks for leaving a review Anita! September 22, 2014 at 10:04pm Reply

  • Miyoshi Rhe: Made this tonight and it was absolutely delicious! I added zucchini noodles and used potato starch instead. I will be making this again and again. February 25, 2015 at 8:31pm Reply

  • Rachel: This is a weekly staple in our house. I love that it isn’t full of sugar. The flavors are amazing. I add different veggies in just to make it last a bit longer. August 4, 2015 at 4:35pm Reply

  • Heather: I made this last night! OMG so delicious…added in some sriracha for a little extra kick. I ate it again for lunch too :) Definitely making it again!!

    Heather August 18, 2015 at 1:35pm Reply

  • Debbie: I made this tonight. It is excellent! I had to use ginger powder because I didn’t have fresh ginger and it still turned out great. Rice & veggies rounded out the meal. Thank you. February 6, 2016 at 7:55pm Reply

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