Cashew Chicken Recipe
This recipe was fantastic! I loved it more that I could have ever imagined! I honestly think the few things that I might change verses the recipe below is that I would double the broccoli, and add more garlic. Although 6 medium cloves seems like a lot it really didn’t have much of a garlic flavor but it did have a bit of a kick. Don’t add extra red flakes until you try the sauce made up if you are heat sensitive.
Now I will say that this is not your typical cashew chicken. As far as I know (and I could be wrong) cashew chicken does not have snow peas nor does it have broccoli. I decided to add both because the original recipe called for 1-1/2 pounds of chicken but I didn’t want to add that much chicken so to lower the calories I added vegetables. Plus vegetables will make the recipe go much farther.
This was a delightful addition to the foods we normally eat! This is another one of those recipes that you could add and subtract just about anything you wanted to and from it and still get an amazing recipe.
Ingredients:
- 3/4 cup roasted, unsalted cashews
- 1 pounds boneless, skinless chicken breasts or tenderloins, cut into 1/2 inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon dried hot red-pepper flakes
- 6 medium garlic cloves, minced
- 1/4 teaspoon of ground ginger
- 1 bunch green onions sliced
- 1 cup snow peas
- 2 cups broccoli -steamed
- 2 tablespoons rice vinegar
- 4 tablespoons hoisin sauce
- 1-1/2 tablespoon soy sauce
- 1/4 cup chicken broth
- 1/4 teaspoon Asian sesame oil
- Prepared brown rice
Instructions:
Preheat the oven to 350°F.
Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)
Place the chicken pieces in a zip bag then sprinkle with salt and pepper and toss to coat evenly.
In a large nonstick skillet, heat vegetable oil over high heat until very hot in batches if necessary (do not over crowd the pan) chicken to the skillet and fry until lightly browned but not cooked through completely through this will take no more than 3 to 4 minutes. Transfer to a plate.
Add garlic and half of the green onions cook until garlic becomes fragrant. Return chicken to the pan. Turn the heat down to medium and add the rice vinegar, hoisin, soy sauce, chicken broth, sesame oil 1 to 2 minutes then add broccoli and snow peas.
Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately over brown rice.
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