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ASIAN = Cashew Chicken


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  • 3 Tbsp. mirin
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sesame oil
  • 2 Tbsp. cornstarch
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4 inch pieces
  • 1 cup low sodium chicken broth
  • 3 Tbsp. Worcestershire sauce
  • 5 Tbsp. mirin
  • 4 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • 4 tsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 8 oz. snow peas, stems snapped off and strings removed, halved crosswise
  • 1 Tbsp. grated fresh ginger
  • 6 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1 8 oz. can whole water chestnuts, drained and sliced thin
  • 1 cup toasted cashews



Step 1

Marinade=Whisk marinade ingredients in large bowl. Add chicken and toss to coat. Refrigerate covered, for at least 30 minutes or up to 2 hours.

Sauce=Whisk sauce ingredients in separate bowl and set aside.

Remove chicken from marinade and pat dry with paper towels. Heat 2 tsp. vegetable oil over medium-high heat until just smoking. Brown half the chicken, until no longer pink, about 4 minutes. Transfer to plate and tent with foil. Repeat with addtl. 2 tsp. vegetable oil and remaining chicken.

Add remaining oil to empty skillet and heat until shimmering. Cook snow peas about 1 minute. Add ginger, garlic and pepper flakes to pan and cook about 30 seconds. Stir in water chestnuts and reserved broth mixture and cook, stirring constantly until sauce is thickened, about 2 minutes. Return chicken and accumulated juices to skillet and cook until heated through, about 1 minute. Off heat, stir in cashews.


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