Best 4 Amazing Cashew Chicken Recipes

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Are you craving a delectable and flavorful dish that combines the richness of cashew nuts with the tender texture of chicken? Look no further than the amazing cashew chicken recipe. This popular dish, originating from Chinese cuisine, has captivated taste buds worldwide with its perfect balance of sweet, tangy, and savory flavors. Whether you're a seasoned chef or a novice cook, embarking on this culinary journey will reward you with a dish that's sure to impress your family and friends.

Here are our top 4 tried and tested recipes!

CASHEW CHICKEN



Cashew Chicken image

Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

Steps:

  • In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
  • Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
  • Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

CHEF JOHN'S CASHEW CHICKEN



Chef John's Cashew Chicken image

This is a fantastic way to use up some leftover grilled chicken breasts. This will work with any kind of cooked chicken, but leftover grilled chicken has that little bit of smokiness that adds something special to this quick recipe. Serve over hot cooked rice.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 2

Number Of Ingredients 16

2 grilled skinless, boneless chicken breasts, cut into 1-inch pieces
1 pinch salt and ground black pepper to taste
1 tablespoon cornstarch
½ cup cold water
1 lemon, juiced
1 ½ tablespoons rice vinegar
1 tablespoon ketchup
1 tablespoon soy sauce, or more to taste
1 tablespoon packed brown sugar
2 teaspoons Asian chile pepper sauce (such as sambal oelek)
2 tablespoons vegetable oil
1 fresh hot red chile pepper, sliced
6 thin slices fresh ginger root
½ cup dry-roasted cashews
2 cloves garlic, sliced
¼ cup chopped cilantro

Steps:

  • Season chicken cubes with salt and black pepper.
  • Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
  • Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, until oil is flavored, about 2 minutes. Stir in cashews and garlic; cook until cashews are lightly golden brown, about 2 minutes more.
  • Lightly toss seasoned chicken cubes with cashew mixture in skillet until combined, about 30 seconds. Turn heat down to medium-low and pour cornstarch mixture into skillet. Stir constantly until sauce has thickened, about 30 seconds. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste. Stir in cilantro just until wilted, about 15 seconds.

Nutrition Facts : Calories 539 calories, Carbohydrate 30.4 g, Cholesterol 73.1 mg, Fat 32.9 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 5.8 g, Sodium 828.8 mg, Sugar 12.1 g

AUTHENTIC THAI CASHEW CHICKEN



Authentic Thai Cashew Chicken image

I adapted this recipe from a cooking class I took while I stayed in Bangkok. You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness.

Provided by FAIRBORN

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 4

Number Of Ingredients 15

1 tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
⅓ cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
½ cup unsalted cashew nuts

Steps:

  • Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 25.8 g, Cholesterol 71.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 34.4 g, SaturatedFat 3 g, Sodium 506.5 mg, Sugar 10 g

AMAZING CASHEW CHICKEN



Amazing Cashew Chicken image

YUUUUUMMY! Who knew I could make "Chinese" that's great??!! YOU CAN! This is a FANTASTIC recipe adapted from one published in June/July 1993 Taste of Home magazine. You won't be disappointed! Prep time does not include 2 hours of marinating.

Provided by WJKing

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon sesame oil
1/4 cup rice vinegar
1/4 cup cooking sherry
1 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken, cubed
3 tablespoons oil
3 cups broccoli florets (I use frozen for quicker cooking)
1 cup thinly sliced carrots or 1 cup halved baby carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 1/2 cups roasted salted cashews
cooked rice

Steps:

  • In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
  • Seal& marinate in refrigerator for two hours.
  • Remove chicken from marinade& reserve marinade.
  • Heat oil in a wok or large skillet.
  • Stir-fry chicken for 2-3 minutes or until no longer pink.
  • With a slotted spoon, remove chicken and set aside.
  • In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender.
  • Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
  • Cook and stir until slightly thickened and heated through.
  • Stir in cashews and chicken; heat through.
  • Serve over rice.

Tips:

  • Use high-quality ingredients: Fresh cashew nuts, tender chicken, and flavorful vegetables make all the difference in this dish.
  • Don't overcrowd the pan: When cooking the chicken and vegetables, make sure to do it in batches if necessary to avoid overcrowding the pan. This will help ensure that everything cooks evenly and doesn't get soggy.
  • Use a good quality cashew butter: The cashew butter is a key ingredient in the sauce, so make sure to use a good quality one. Look for a brand that is made with 100% cashews and doesn't contain any added sugars or oils.
  • Adjust the heat level to your liking: The sauce can be made as mild or spicy as you like. If you like it spicy, add more chili powder or red pepper flakes. If you prefer a milder sauce, omit the chili powder or red pepper flakes altogether.
  • Serve over rice or noodles: Cashew chicken is traditionally served over rice, but it can also be served over noodles or quinoa.

Conclusion:

Cashew chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With its creamy, flavorful sauce and tender chicken and vegetables, cashew chicken is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give cashew chicken a try.

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