Chicken Entrees

Cashew Chicken

by Spoorthy
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Cashew Chicken

  • Author: Spoorthy
  • Total Time: 45 minutes
  • Yield: 8 servings
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Description

Cashew Chicken is a Chinese- American dish that is popular in Asian restaurants across the United States. There are several variations to the recipe in each place because of the different types of sauces used. This recipe covers all the basic ingredients that are most commonly used. This dish has the perfect combination of spice and sweet flavor. Cashews add that little extra richness.

Ingredients

Marinating

Chicken (boneless thighs)- 1 lb

Salt- 3/4 tsp

Pepper- 3/4 tsp

All-purpose flour- 1/4 cup

Cornstarch- 4 Tbsp

Egg- 1 (beaten)

Sauce

Garlic powder- 3/4 tsp

Ginger- 1 Tbsp

Mirin (or substitute with white wine vinegar)- 2 Tbsp

Honey- 1 tsp

Chili sauce- 1 Tbsp

Soy sauce- 2 Tbsp

Sauteeing

Sesame oil- 1 1/2 Tbsp

Shallots- 1 cup

Broccoli- 1/2 cup

Red Bell Pepper- 1 cup

Roasted cashews- 3/4 cup

Scallions- 1/2 cup

Cilantro- 1/2 cup

Instructions

1. Add 3/4 tsp of salt and pepper to the boneless skinless chicken thighs.

2. Add 1/4 cup All-purpose flour and 4 Tbsp cornstarch and mix well.

3. Beat 1 egg and add to the chicken.

4. Mix everything well and refrigerate for at least 30 minutes.

5. Prepare the sauce by adding all the ingredients under the sauce. In a bowl, add 3/4 tsp of garlic powder or fresh garlic. Add ginger, Mirin, honey, chili sauce, and soy sauce and mix everything well.

6. Deep fry the marinated chicken until golden brown. Set aside until ready to use for sauteing.

7. Take 1 1/2 Tbsp of sesame oil in a wok. Once the oil is hot, add the shallots and stir well on a medium-high flame.

8. Add the broccoli florets and continue to stir.

9. Add the red bell pepper while continuing to stir.

10. Add the sauce and combine it well.

11. Add the roasted cashews and mix well.

12. Add the fried chicken pieces and toss them well. 

13. Add an additional Tbsp of soy sauce and more chili sauce if needed at this time.

14. Add the scallions, cilantro, and serve hot with rice.

Notes

1. Veggies used in this recipe can be replaced with carrots, bok choy, sugar snap peas, or any other type of crunchy vegetable.

2. The spiciness of each brand of chili/hot sauce is different. So please be careful in the quantity used based on your preference.

3. It is not necessary to marinate the chicken but it will make the chicken softer and cooks well if marinated.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 cup
  • Calories: 428 cal
  • Sugar: 3.36 g
  • Sodium: 98 mg
  • Fat: 41.68 g
  • Saturated Fat: 6.031 g
  • Unsaturated Fat: 11.49
  • Trans Fat: 0.13 g
  • Carbohydrates: 16.9 g
  • Fiber: 1.6 g
  • Protein: 11 g
  • Cholesterol: 44 mg

Keywords: American-Chinese Chicken, Cashew chicken, sweet and spicy chicken, restaurant style cashew chicken

 Add 3/4 tsp of salt and pepper to the boneless skinless chicken thighs.
Add 1/4 cup All-purpose flour and 4 Tbsp cornstarch and mix well.
Beat 1 egg and add to the chicken.
Mix everything well and refrigerate for at least 30 minutes.
Prepare the sauce by adding all the ingredients under the sauce. In a bowl, add 3/4 tsp of garlic powder or fresh garlic. Add ginger, Mirin, honey, chili sauce, and soy sauce and mix everything well.
Deep fry the marinated chicken until golden brown. Set aside until ready to use for sauteing.
Take 1 1/2 Tbsp of sesame oil in a wok. Once the oil is hot, add the shallots and stir well on a medium-high flame.
Add the broccoli florets and continue to stir.
Add the red bell pepper while continuing to stir.
Add the sauce and combine it well.
 Add the roasted cashews and mix well.
Add the fried chicken pieces and toss them well. 
Add an additional Tbsp of soy sauce and more chili sauce if needed at this time.
Add the scallions, cilantro, and serve hot with rice.