April 16, 2023 1 min read

Here's a recipe for a really quick and easy dish that is tasty and satisfying. I love a good stir-fry but sometimes you just want a little something different. This recipe for cashew chicken has great flavor, nice crunch from the cashews and is great as a 'make ahead' dinner.

Let's get to the recipe. . .

Cashew chicken

In a bowl mix together and set aside
1/2 c. soy sauce (I use low sodium soy sauce)
1 tbsp. rice vinegar
1 tbsp. b. sugar
2 tbsp. oyster sauce
1/2 tsp. sesame oil

In a small bowl combine and set aside
2 tbsp. cornstarch
1/4 c. water

In your skillet
add 3 tbsp. veg oil and let it get hot.

Add in

3 chicken breasts or 6 boneless chicken thighs that have been cut into pieces
Season with a sprinkling of sea salt.
Give it a few minutes to lightly brown, stirring so all side are golden.
Add to the chicken and let cook for a couple of minutes
1 tbsp chopped garlic
1 tbsp grated fresh ginger
1 chopped green bell pepper

Add in and stir, scaping the bits off the bottom of the pan
1/4 c. chicken stock

Turn the heat to medium low
Add in the soy sauce mixture

Then add in your cornstarch mixture and stir while it thicken.

1 c. unsalted cashews

Stir until the sauce covers the chicken and cashews. If the sauce is too sticky, add in a bit of water.

Serve over jasmine rice, rice or noodles.

Just as good the next day for leftovers!


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