Cashew Chicken

Everyday Food (October 2009)

Just yesterday, one of Zach's co-workers asked, "Have you guys cooked anything recently that you really loved?"

Zach's mind flashed on a disappointing risotto, so-so cookies and good but not mind-blowing roast beef. No, we realized. We hadn't fallen in love with any of our recent dishes.

That was, until we made this Cashew Chicken last night.

Guys? We can say it: We loved this chicken!

Think of your favorite dish from your favorite Chinese place (assuming, for the purposes of this exercise, that your favorite dish is Cashew Chicken). Now imagine it healthier and better tasting, with fresher ingredients. (Oh, and it's less expensive.) That's this Cashew Chicken!

The chicken itself cooked up perfectly, juicy and golden brown. The 30-minute marinade in sherry and ginger really turns up the flavor of the meat and keeps it nice and moist.

The final result is really perfect -- everything you're looking for in a Chinese dish. The cashews add a sweet nutty flavor and an awesome crunch, and the scallions keep everything tasting fresh. When we make this dish again -- and we will -- we might add just a little bit of heat, maybe some red pepper flakes or a teaspoon of Sriracha.  But really, this chicken is pretty great as it is.

And as a bonus it all comes together in about the same time you could get it delivered. 

So next time you're craving Chinese, skip the delivery and give this recipe a try. We think you'll be in love, too. 

Cashew Chicken
Everyday Food (September 2009)
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Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or leave out)
2 tsp. minced, peeled, fresh ginger
3 1/2 teaspoons cornstarch
coarse salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoons plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 green onions, white and green parts separated and thinly sliced

Directions

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch. Set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

To same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites. Cook, stirring constantly, until garlic begins to soften, about 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with green onion greens and serve with rice or noodles.

Serves 4.

Comments

[Frenchie]

Oh wow, this is making me crave Asian food. I guess I know what I am making for dinner now, thanks for doing the thinking for me.

[FRESH LOCAL AND BEST]

This looks so yummy, and easy to make. I'll put this on my recipes to make. Great job!

[Alta]

Sold! While cashew chicken is not one of my regular take-out chinese choices, your description, and that photo, are making me want to try this! Yum! So, would it be better with chicken thighs? Or are the chicken breasts flavorful enough, given that they're marinated?

[Clay @ The Bitten Word]

Good question, Alta! We actually ended up using chicken thighs and were pleased that we did. All the thighs for this dish were less than $5 and the flavor was wonderful.

[Julie The French-Canadian]

I can't resist...I'm doing this tonight!!! I think it's the 3rd time but I still have to tell you this: I love your blog! I love the way you write ...I love everything about this site!! Bravo!

[mike]

Great recipe, check out this great video review wine site to find a wine to match up.
http://pardonthatvine.com/

[Miz K]

Had to make this tonight after reading your post and I'm so glad I did! I added a chopped red chili (bird? thai? magic? something small, spicy, and unlabeled) to the sauce mix. To keep from breaking out another pan, I toasted the cashews in the skillet post-chicken but pre-garlic and it worked out nicely. I also threw in some steamed broccoli as chicken here is outrageous (10-12$ a pound - yikes) and I only bought about eight ounces. Despite my meddling, it turned out delicious and my husband has already requested I add it to the "make again" stack. Thanks for sharing!

[Removalists Australia]

I really love chicken but honestly speaking, I haven't tried eating this Cashew Chicken yet. Well, I want to thank you for posting its ingredients and directions on how to make it. At least now, I can now try how it tastes and at the same time, I will know how to cook it.

[Jen]

Thank you for this recipe! Your blog has been great - I came across it when looking for a vanilla bean pudding recipe. That pudding recipe has now become one of our go-to dessert recipes when we're looking for something quick & yummy.

Tried the cashew chicken recipe last night & it was definately a hit! I took the advice of the other poster, and threw in some brocolli which was a good addition. Served it on rice.

Any suggestions of others as to what other veggies to serve this with? Maybe just a little more brocolli would do it.

[maya]

i made this for lunch today and it was crazy delicious. threw in some steamed broccoli along with some thickly julienned carrots. served over steamed white rice. one thing i WOULD do next time, is add a little more soy sauce and maybe some sesame oil to the sauce, because it didn't have enough 'asian' flavor. otherwise it was a hit. will definitely make again. thanks for trying and reporting!

click on my name to see what mine looked like