Easy Cashew Chicken Recipes

by

My dish has everything you want: crunchy cashews, juicy, tender chicken, crisp veggies, and a glossy sauce that’s delicious with a hint of sweetness and spice. My cashew chicken is a satisfying, wholesome, and simple dinner that the whole family will enjoy when served with a big bowl of steamed rice.

Ingredients:

FOR THE CHICKEN:

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon vegetable or olive oil
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon ground white pepper
  • 1 1/2 pounds boneless, skinless, chicken thighs


FOR THE SAUCE:

  • 1/4 cup water
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce, or 1 tablespoon dark soy sauce
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons granulated sugar or honey
  • 2 teaspoons cornstarch


FOR THE STIR-FRY AND SERVING:

  • 1 large orange, yellow, or red bell pepper
  • 4 medium stalks celery
  • 4 medium scallions
  • 3 tablespoons vegetable or olive oil
  • 1 cup raw cashews
  • 8 to 10 (2- to 3-inch-long) Asian dried red chilies
  • 1 tablespoon toasted sesame seeds
  • Steamed white rice

Instructions:

MARINATE THE CHICKEN:

Step No:01

In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon vegetable oil, 1 1/2 teaspoons cornstarch, 1 teaspoon granulated sugar, and 1/4 teaspoon ground white pepper.

Step No:02

Chop 1 1/2 pounds of skinless, boneless chicken thighs into 1-inch chunks, transfer to a bowl, and stir to blend. You can cover and refrigerate the marinade for up to 24 hours, or let it sit at room temperature for 15 minutes. In the meanwhile, prepare the vegetables and make the sauce.

MAKE THE SAUCE:

Step No:01

In a small bowl, combine 1/4 cup water, 1 tablespoon each of chicken bouillon powder, oyster sauce, soy sauce, dark soy sauce, Sriracha, rice vinegar, toasted sesame oil, 2 teaspoons of granulated sugar, and 2 teaspoons of cornstarch; stir until the cornstarch is suspended.

MAKE THE STIR-FRY:

Step No:01

One large bell pepper, about 1 1/2 cups, should be trimmed and chopped into 1-inch pieces. 4 medium celery stalks should be cut into 1/2-inch slices crosswise and slightly diagonally (approximately 1 1/2 cups). 4 medium scallions (approximately 1/2 cup) should be thinly sliced.

Step No:02

In a large frying pan (at least 12 inches) or wok, heat 3 tablespoons vegetable oil over medium-low heat until shimmering. Add 8 to 10 dried red chiles and 1 cup raw cashews. Cook for 3 to 4 minutes, stirring often, or until the cashews and chilies are roasted. Spoon the cashews and chiles onto one side of a big platter using a slotted spoon or spider.

Step No:03

Turn up the temperature to medium-high. Spread out half of the chicken on a single layer. Sear for three to four minutes on each side, or until the bottom is thoroughly browned (be cautious, as it may splash). Stir it briefly and simmer for one to two minutes, or until the chicken is just cooked through. Move the chicken to the opposite side of the platter with the slotted spoon. Repeat cooking and transferring the leftover chicken to the plate after adding it to the pan.

Step No:04

When the veggies are just beginning to soften, about 4 minutes, add the bell peppers and celery to the skillet and cook, stirring every minute or so and scraping off any browned pieces from the bottom of the pan.

Step No:05

Toss to incorporate the chicken, cashews, and chilies once more in the pan. Toss the cornstarch into the sauce and stir once more, then transfer it into the pan. Stir-fry for about a minute, or until the sauce coats the chicken and vegetables, gets glossy, and begins to thicken. Toss to mix in 1 tablespoon of toasted sesame seeds and the scallions. Accompany with steaming rice.

See Full Recipes:https://www.thekitchn.com/cashew-chicken-recipe-23674901

Leave a Comment