Cashew Chicken

Name: Cashew Chicken
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 Tbs. soy sauce; 1 Tbs. rice wine or dry sherry; 2 tsp. grated fresh ginger; 1 lb. boneless, skinless chicken thighs, cut into<br> bite-size pieces; 1 tsp. Worcestershire sauce; 1 tsp. Asian sesame oil; 1/2 tsp. sugar; 1/4 tsp. cornstarch; 3 Tbs. corn or peanut oil; 2 green onions, chopped; 1 cup salted roasted cashews; Steamed rice for serving

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For a quick and easy side dish, separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.

Prep Time 15 minutes

Cook Time 5 minutes

Servings 4

Ingredients

3 Tbs. soy sauce
1 Tbs. rice wine or dry sherry
2 tsp. grated fresh ginger
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. Worcestershire sauce
1 tsp. Asian sesame oil
1/2 tsp. sugar
1/4 tsp. cornstarch
3 Tbs. corn or peanut oil
2 green onions, chopped
1 cup salted roasted cashews
Steamed rice for serving

Directions

Marinate the chicken
In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.

Make the sauce
In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.

Stir-fry the chicken
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

Rated 5 out of 5 by litakauai from Delicious The perfect blend of ingredients. My family was very happy with this dish and asked for it to go on the monthly menu.

Date published: 2017-03-26

Rated 5 out of 5 by DB67 from Tasty Asian Dish Chicken marinade is great. I added carrot match sticks, zucchini, and mushrooms along with the green onions. I tripled the sauce and added it when I sauteed the vegetables. Yum! One pot meal.

Date published: 2016-01-18

Rated 5 out of 5 by carolinabeachbum from Easy and delicous Triple the sauce recipe. Use 1/3 to saute bell peppers and matchstick carrots with the green onions. Then use remaining 2/3 at the end. Very delicious.

Date published: 2012-02-12

Cashew Chicken

Ingredients

Directions

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