Dare I say this is voted the best dinner in our household? This is an amazing quick to put together dish. Give it a try!
Cashew Chicken
Servings
4
servingsPrep time
30
minutesCooking time
15
minutesCalorieskcal
Ingredients
1 1/2 lb skinless boneless chicken thighs or breasts, cut into 3/4-inch cubes
1 1/2 TBSP soy sauce, ideally dark
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp cornstarch
1/2 tsp kosher salt
1/2 tsp ground black pepper
- For the sauce:
2 tsp cornstarch
1/4 cup water
1/4 cup hoisin sauce
1 TBSP soy sauce
1/2 TBSP Sriracha, optional
- For Stir-Fry:
2 TBSP oil
2 bell peppers (red and green,) diced – 1/2-inch dice
8 green onions
2 TBSP rice vinegar
3/4 cup roasted unsalted cashews
1/2 tsp sesame oil
Directions
- For the chicken: combine all ingredients well and let chicken sit and marinate for 20 minutes or so until you prepare the rest. Separate white and green parts of green onions, then cut into 3/4 inch pieces.
- For the sauce: whisk all the ingredients well in a small bowl and set aside.
- Heat 1 TBSP oil in a heavy bottom pan or a wok over high heat. In a single layer, add chicken and cook for about 1.5-2 minutes per side until browned in spots. The center can still be a bit raw as we will finish cooking it in the sauce. Do this process in batches if necessary, so that the chicken is in a single layer in your pan (having said that, large 12″ pan should accommodate this amount of chicken all at once.) Transfer to a plate and set aside.
- Add the remaining 1 TBSP of oil and heat over high heat. Add peppers and white parts of green onions. Cook for 3-4 minutes until browned in spots. Add the reserved chicken with all its juices to the pan. Then add rice vinegar and cook until evaporated, only about 30 seconds.
- Add the sauce to the chicken and cook stirring and tossing for another minute or two, until everything is combined, the sauces is thickened, and chicken is cooked through. Stir in the green parts of green onions, sesame oil and cashews. Serve on top of rice garnished with more green onions, if desired.
