Cashew Chicken

By KeyIngredient

This was a pretty simple recipe to throw together and it tastes amazing. None of the flavors are overpowering, so the ginger, soy, green onions, rice vinegar and cashews all balance each other nicely and pump up the brightness of the dish. You could serve this with noodles or rice; I personally love brown rice so that’s what I went with. Soba noodles would also be a great option.


yield: 4 servings prep time: 45 minutes cook time: 15 minutes total time: 1 hour

Ingredients

• INGREDIENTS:
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons dry white wine
• 2 teaspoons minced, peeled fresh ginger
• 3 1/2 teaspoons cornstarch, divided
• Coarse salt
• 1/2 cup chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Siracha
• 2 teaspoons granulated sugar
• 1 tablespoon + 2 teaspoons peanut and/or sesame oil
• 2 garlic cloves, minced
• 3/4 cup unsalted cashews
• 2 green onions, white and green parts divided and thinly sliced

Details

Preparation time 45mins
Cooking time 60mins
Adapted from browneyedbaker.com

Preparation

Step 1

DIRECTIONS:
1. In a medium bowl, toss the chicken with the wine, ginger, and 1½ teaspoons cornstarch; season with coarse salt. Refrigerate for 30 minutes.

2. Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, Siracha, sugar and 2 teaspoons cornstarch. Set aside.

3. In a large nonstick skillet over medium-high heat, heat 1 tablespoon of oil. Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate.

4. In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites. Cook, stirring constantly, until the garlic begins to soften, about 30 seconds. Whisk the sauce again to combine and add to the skillet along with the chicken. Cook until the sauce thickens, about 30 seconds. Serve over rice or noodles and top with the green onion greens.