Cashew Chicken
Forget ordering in take out. This Cashew Chicken recipe is amazing and will satisfy your take-out cravings! You can add any veggies you like into this. I think broccoli would be fabulous. This time I stuck with peppers using red, yellow and orange! You may also like Orange Chicken!
Cashew Chicken
Ingredients
- ½ c. low sodium Tamari or soy sauce
- 1 T. rice vinegar
- 1 T light brown sugar, packed
- 2 T. oyster sauce
- 1 tsp. toasted sesame oil
- 3 T. canola oil
- 6-8 boneless, skinless chicken thighs, cut into small cubes
- Kosher salt, to taste
- 4 cloves garlic, chopped
- 1 tsp. chopped fresh ginger (Use up to a T. if you love ginger)
- 1 whole red, yellow and orange pepper, chopped
- ¼ c. sherry
- 2 T. cornstarch (plus ¼ c. water)
- ½ c. drained canned water chestnuts
- 1 small can baby corn
- 1 c. *unsalted cashews (Have to be unsalted or will be too salty!!!), toast in pan till golden
- 4 scallions, thinly sliced
- a few Tablespoons of sesame seeds, toasted in a dry skillet.
- fried rice or noodles, to serve over
Instructions
- In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil.
- Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer.
- Sprinkle with a little salt, then leave it alone to brown.
- Once browning, stir to brown all sides.
- Add garlic and ginger.
- Add peppers, cooking for 3 mins.
- and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
- Pour in the sherry and scrape bottom of pan.
- On medium low, add the sauce.
- Mix the cornstarch/water and pour it in.
- Add chestnuts, corn and cashews.
- If sauce is thick add a little bit of water to thin it at this point.
- Garnish with scallions and toasted sesame seeds
Adapted from Pioneer Woman
