Delish Cashew Chicken
If there’s a dish that’s quickly climbed the dinner ranks in our house, it’s this Delish Cashew Chicken. Picture tender chicken pieces dancing in a sweet and savory sauce, making friends with roasted cashews and snappy veggies. It’s one of those recipes that hits every taste bud, yet somehow remains the underdog of weeknight meals. What makes it so special? Maybe it’s how ridiculously easy it comes together after a chaotic day, or how it shamelessly puts takeout to shame.
The first time I whipped this up, my husband couldn’t stop going back for seconds. Soon, it became our game-night grub, shared over laughs and spilled drinks. The kids love it too, especially when they get to “help” by tossing the cashews in. One time, I remember being tired and missing an ingredient, but it still turned out great. That’s when I knew this recipe wasn’t just a one-hit wonder but a staple in our chaotic kitchen.
Why You’ll Love This Delish Cashew Chicken
– It’s like bringing takeout home without putting on pants. Winning.
– Perfect level of sweet, salty, and crunchy. Comfort food level: expert.
– Foolproof enough to toss together on laundry day—yes, the dreaded laundry day.
– Adaptable, so you can throw in what you’ve got.
This cashew chicken recipe was a total win at our house! The sauce was the perfect balance of savory and a little sweet, and it came together surprisingly fast on a weeknight. I’ll definitely be making it again—next time with extra cashews!
How to Make It
Imagine yourself standing by the stove, stirring the pot, elbow deep in the sizzle of chicken. I always suggest starting with your mis-en-place. That’s French for “get your stuff in order,” or something close. Then, mix soy sauce or, hey, gluten-free tamari with some brown sugar, garlic, and ginger. Once the chicken is golden and begging for more flavor, pour in the sauce, add the cheerful cashews, and toss it all up with any veg hanging in your crisper. Not gourmet, but good.
Ingredient Notes
– Chicken: Go for thighs. Juicier than those dry ol’ breasts and much forgiving.
– Cashews: Roast them if you’ve got the time. Wakey-wakey, flavor!
– Soy Sauce: Low sodium if you’ve exchanged texts with your cardiologist lately.
– Vegetables: Broccoli, bell peppers, or snow peas. Keep it colorful or whatever’s chilling in the fridge.
– Garlic & Ginger: Fresh is sassy; powders just barely pass the audition.
Recipe Steps
1. Slice the chicken into bite-sized pieces.
2. Mix your sauce ingredients in a bowl.
3. Fry chicken in hot oil until golden brown.
4. Toss veggies in with the chicken, sauté a bit longer.
5. Pour in the sauce and coat everything evenly.
6. Stir in cashews just before serving, so they’re still crunchy.
What to Serve It With
– Steamed Jasmine rice is the classic carrier, but even a bed of quinoa or zoodles will play nice.
– A squeeze of lime gives it that right-out-of-the-takeout-box taste.
Tips & Mistakes
– Overcrowding the pan makes it soggy. Give those pieces some breathing room.
– Too salty? Add a splash of rice vinegar to tone it down.
Storage Tips
Leftovers tuck nicely into airtight containers. Lasts about three days in the fridge, but good luck getting it past breakfast. Yes, cold cashew chicken, guilty pleasure—no regrets.
Variations and Substitutions
– Swap chicken for tofu or shrimp when you’re feeling fancy-free.
– No cashews? Peanuts or almonds can crash the party. Different vibe, still fun.
– Instead of brown sugar, honey or maple syrup can do the trick.
Frequently Asked Questions
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Delish Cashew Chicken
Ingredients
Main Ingredients
- 1.5 lb boneless skinless chicken breasts
- 0.25 cup cashew nuts roasted
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 0.5 cup chicken broth low sodium
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp brown sugar
Instructions
Preparation Steps
- Cut the chicken breasts into bite-sized pieces and toss with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant.
- Stir in soy sauce, chicken broth, and brown sugar. Simmer for 3-5 minutes until sauce thickens.
- Mix in roasted cashews and cook for another 2 minutes. Serve hot over steamed rice.
Notes
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