Ultimate Cashew Chicken Recipe: A Family Favorite
Indulge in the flavors of this quick and delicious Roasted Cashew Chicken dish. With the perfect balance of tender chicken, crunchy cashews, and a savory sauce, this meal is a delightful treat for any occasion. Whether you're a novice cook or a seasoned chef, this recipe will satisfy your taste buds.
Recipe Video
Recipe Ingredients
For the Stir Fry:
- 6 ounces Raw Cashews
- 3 tablespoon Coconut Oil (or vegetable oil)
- 1 pound Chicken Breast, cubed
- 1/2 Red Onion, diced
- 1/2 Red Bell Pepper, sliced in short julienne
- 1/2 Green Bell Pepper, sliced in short julienne
- 1 1/2 cups Sugar Snap Peas, trimmed
- 2 Green Onion cut into ¼ pieces
- 2 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, minced
- Zest of 1 Lime
- 1/4 cup Chicken Stock (optional, for thinning sauce)
- 1 tablespoon Cornstarch Slurry (optional, for thickening sauce)
For the Sauce:
- 1/2 cup Oyster Sauce
- 1/2 cup Soy Sauce
- 2 tablespoons Sweet Rice Wine
- A few drops of Hot Sauce, adjust to taste
For Serving:
- Cooked Jasmine or Coconut Rice
Recipe Instructions
- In a wok or a frying pan, heat 2 tablespoons of coconut oil (or vegetable oil) over medium heat.
- When hot, add the raw cashews and a pinch of salt to the skillet. Stir continuously for about 3-5 minutes, or until the cashews turn golden brown and aromatic.
- Add the cubed chicken breast to the skillet. Sauté for about 5 minutes, or until the chicken is no longer pink and has a bit of caramelization.
- Remove chicken and cashews from wok and reserve.
- In the same pan, add another tablespoon of oil, and when hot add the onion and cook for a couple minutes.
- Stir in the sliced red and green bell peppers, along with the trimmed sugar snap peas. Continue to sauté for an additional 2-3 minutes, until the vegetables start to soften.
- Add the reserved chicken and cashews back to the pan.
- Add the garlic, ginger and green onion and the zest of a lime and stir in the sauce.
- Stir to coat everything evenly. If the sauce is too thick, you can thin it with 1/4 cup of chicken stock.
- Allow the mixture to simmer for a couple of minutes until heated through and the flavors meld together.
- If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to thicken it further.
- Serve the Roasted Cashew Chicken over a bed of cooked jasmine or coconut rice.
- Enjoy your homemade Roasted Cashew Chicken – a perfect balance of textures and flavors!
- This quick and delicious Asian-inspired dish will surely satisfy your cravings for a flavorful stir-fry. Whether you're enjoying it for lunch or dinner, it's a delightful meal that's both easy to make and enjoyable to eat.
