Cashew Chicken : This flavorful stir-fry combines tender chicken, crunchy cashews, and vibrant vegetables, all coated in a savory sauce that’s irresistibly good for your family or hosting friends, this dish is guaranteed to impress.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for weeknight dinners.
- Packed with Flavor: A balance of savory, slightly sweet, and nutty flavors.
- Customizable: Add your favorite veggies or tweak the sauce to your taste.
- Nutritious: Loaded with protein and vitamins from the chicken and vegetables.
Tips and Tricks for the Perfect Cashew Chicken
- Use Fresh Ingredients: Fresh vegetables and high-quality chicken make a huge difference.
- Marinate the Chicken: A quick marinade of soy sauce and cornstarch helps keep the chicken tender and flavorful.
- Toast the Cashews: Lightly toasting the cashews in a dry pan enhances their flavor and adds crunch.
- Prep Ahead: Chop your vegetables and mix the sauce before you start cooking. Stir-frying is fast, so you’ll want everything ready to go.
- Control the Heat: Use medium-high heat for a proper stir-fry but avoid burning the sauce.
Variations to Try
Spicy Cashew Chicken
Add a kick of heat by including red chili flakes, Sriracha, or fresh Thai chilies in the sauce.
Vegetarian Cashew “Chicken”
Swap the chicken for tofu or plant-based chicken alternatives. The sauce pairs beautifully with almost any protein.
Extra Veggies
Enhance the nutritional value by adding snap peas, bell peppers, zucchini, or broccoli to the stir-fry.
Low-Sodium Version
Opt for low-sodium soy sauce and skip the added salt for a heart-healthy version.
Gluten-Free Option
Use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is gluten-free.
How to Serve Cashew Chicken
- With Rice: Steamed jasmine rice or brown rice is a classic pairing.
- With Noodles: Toss with rice noodles or serve over lo mein for a delightful twist.
- On Its Own: It’s hearty enough to enjoy as a standalone dish.
- In Lettuce Wraps: Spoon the chicken mixture into lettuce leaves for a low-carb option.
How to Store and Reheat
Storing
- Place leftovers in an airtight container and refrigerate for up to 3-4 days.
Freezing
- Cashew Chicken freezes well! Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
- Microwave: Heat in short intervals, stirring in between to avoid uneven heating.
- Stovetop: Warm in a skillet over medium heat, adding a splash of water or broth to prevent drying out.
Recipe FAQs
Can I make Cashew Chicken ahead of time?
Yes! You can prep the vegetables and sauce ahead of time. Store them separately and stir-fry fresh for the best flavor and texture.
What kind of chicken should I use?
Boneless, skinless chicken breast or thighs work well. Thighs tend to be juicier and more forgiving if overcooked.
Are cashews essential?
While cashews are the star, you can substitute with peanuts or almonds for a slightly different flavor.
Can I use frozen vegetables?
Yes, but fresh vegetables maintain a better texture. If using frozen, thaw and pat them dry before cooking to avoid extra liquid.
What’s the best oil for stir-frying?
Use oils with a high smoke point, like vegetable oil, canola oil, or avocado oil.
Cashew Chicken
Cashew Chicken : This flavorful stir-fry combines tender chicken, crunchy cashews, and vibrant vegetables, all coated in a savory sauce that’s irresistibly good for your family or hosting friends, this dish is guaranteed to impress.
Ingredients
For the Chicken:
- Dry Mix: ¾ cup flour, ¾ cup cornstarch, 1 tsp salt, ½ tsp paprika
- Batter: Half of the dry mix + ¾ cup cold water
- Frying: ~½ cup vegetable oil
- Chicken: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Cashews: 1 cup cashew halves
For the Sauce:
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tbsp white vinegar
- 1 tbsp sriracha (optional)
- ¼ cup sugar
- 2 cloves garlic, grated
- A small piece of fresh ginger, grated.
Instructions
- Heat oil in a skillet over medium heat. Test readiness by letting a drop of water sizzle in the oil.
- Dredge chicken pieces in the dry flour mixture, then dip into the batter. Let excess drip off.
- Fry chicken in batches for 2-3 minutes per side until crispy. Drain on paper towels and remove excess oil from the pan.
- Return the chicken to the pan. Pour in the sauce and toss in cashews. Stir for 1 minute until the chicken is coated and fragrant.
- Plate it up with rice and a side of roasted or steamed broccoli. That’s it—dig in!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 938Total Fat: 49gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 97mgSodium: 2386mgCarbohydrates: 80gFiber: 3gSugar: 24gProtein: 46g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Cashew Chicken is a versatile and delicious dish that’s easy to make at home. By following these tips and exploring the variations, you’ll have a go-to recipe that’s always a hit. Whether you’re enjoying it fresh or reheating leftovers, the nutty, savory flavors will keep you coming back for more. Try it tonight and let your taste buds rejoice!
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