Cashew Chicken

Cashew Chicken

I love Asian cuisine just as much as the next person.  My husband and I will occasionally order from our local Chinese takeout place but it can be so expensive and I don’t know about you but I think it tends to be a bit greasy.  So next time you have a craving for takeout try out this recipe instead.  It’s so easy and you can add whatever veggies you like or whatever you have on hand.  It’s so simple to cater this to your taste buds.  This recipe always ends up being an end of the week meal in my house because we just clean out the veggie drawer in the refrigerator and whatever we have gets thrown in the pot.

Stir frys are so quick to come together, they make a great weeknight meal.  All of the ingredients in the sauce for this recipe are probably pantry or refrigerator staples in your house like they are in mine, and then the remainder of the ingredients you can be creative with.  Well except for the chicken and cashews.  You can’t really have cashew chicken without them.

Here’s your shopping list:

Chicken – hoisin sauce – low sodium soy sauce – vegetable oil – garlic – sugar – white wine vinegar – corn starch – lime – cashews – veggies

For the veggies this time around I used broccoli, bell peppers and onions.  Like I said before you can use whatever veggies you want.

Here’s how to put this together.

Cube the chicken and cook it on medium high heat in a wok with a little vegetable oil.  Let that cook for a few minutes and add in your veggies.

Cashew Chicken

While that is sautéing make your sauce.  Combine the hoisin sauce, soy sauce, vegetable oil, sugar, white wine vinegar, water, lime juice and corn starch and whisk to combine.

When the chicken is just a minute or two from being completely cooked and the veggies have softened just a bit toss in the garlic and give the mixture a good stir.  Once you smell the garlic add in the sauce and stir.  Mix in your cashews and let cook for just another minute and dinner is served.

Cashew Chicken

I like to garnish this meal with thinly sliced scallions but as you see from the picture they are missing.  Yup, this girl so very thinly sliced the scallions, plated up the meal, took my pictures then ate half of it before I realized I forgot the sacllions.  Oh well.

Cashew Chicken
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  1. 1 pound chicken breast, cubed
  2. 1 large onion, small dice
  3. 1 bell pepper, small dice
  4. 1-1/2 cups broccoli, broken into small florets
  5. 4 cloves garlic, minced or grated
  6. 1 tbsp. hoisin sauce
  7. 1/3 cup low sodium soy sauce
  8. 1/8 cup vegetable oil
  9. 2 tbsp. white wine vinegar
  10. 4 tsp. granulated sugar
  11. 2 tbsp. water
  12. juice of one lime
  13. 1 tbsp. corn starch
  14. 1/2 cup cashews
  1. Sauté chicken with a little vegetable oil over medium high heat in a wok or skillet. Let the chicken cook for 3-5 minutes and add in the vegetables.
  2. In the meantime combine the hoisin sauce, soy sauce, vegetable oil, white wine vinegar, sugar, water, lime juice and corn starch in a bowl and whisk to combine.
  3. When the chicken is just a minute or two from being completely cooked and the vegetables have softened a little bit add in the garlic.
  4. Once you smell the garlic add in the sauce.
  5. Mix in the cashews and cook another 1-2 minutes.
  6. Serve over rice.
  1. Substitute any veggies you like.
  2. If the sauce seem too think add in a little water.
  3. If the sauce seems to thin, make a slurry with a little more corn starch and water and add it to the pot.
  4. To add some spice to the meal you can add in a teaspoon or two of red pepper flakes when you toss in the garlic.
  5. Garnish with scallions.
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