HOMEMADE CASHEW CHICKEN RECIPE

January 03, 2020
Cashew chicken one among MA FAVES when it involves Chinese take-out. I really like the various textures from the chicken, veggies, water chestnuts, and cashews. But the simplest part, in my opinion, is when the sauce quite soaks into the cashews, softening them and loading them with delicious, saucy, flavor.

The best one EVER was this take-out place right down the road from us once we lived in Georgia. It had been called Lin China. Lin China = lyfe. That they had the simplest cashew chicken ever, and that they made me love, love, love that dish. Since then I even have been aiming to recreate it myself reception where it are often healthier and even more tasty.

HOMEMADE CASHEW CHICKEN RECIPE

You can add the other veggies into this dish that your wonderful heart desires; I kept mine simple and just used onions and broccoli, but if you would like to spice things up with another goodies from your garden .

Oh! Oh! You'll even make this a vegetarian dish, ditch the chicken all at once , and cargo abreast of dem veggies. You'll name it Cashew Vegetables but that just doesn’t sound nearly nearly as good as Cashew Chicken.

HOMEMADE CASHEW CHICKEN RECIPE

INGREDIENTS :

  • 1 cup cashews
  • 3 chicken breasts, diced into bite size pieces
  • 1/2 onion, sliced
  • 1 head broccoli, chopped into small florets
  • 8 oz can of sliced water chestnuts, drained
  • 1 pinch red pepper flakes
  • Green onions and sesame seeds for garnish (optional!)

For the sauce:

  • 1/4 cup veggie broth
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1/2 cup soy sauce (tamari if you want gluten free)
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

INSTRUCTIONS :

  1. Heat a wok or large pan over medium high to high heat with some vegetable oil
  2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
  3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
  4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
  5. Saute for a few minutes until the onions have softened
  6. Meanwhile, make your sauce
  7. Add all the sauce ingredients into a blender and blend until thoroughly combined
  8. Add your chicken back in with your veggies, and add your water chestnuts
  9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
  10. If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
  11. Add your cashews and stir to combine
  12. Top with green onions and sesame seeds as you serve (optional!)
Cashew chicken one among MA FAVES when it involves Chinese take-out. I really like the various textures from the chicken, veggies, water chestnuts, and cashews. But the simplest part, in my opinion, is when the sauce quite soaks into the cashews, softening them and loading them with delicious, saucy, flavor.

The best one EVER was this take-out place right down the road from us once we lived in Georgia. It had been called Lin China. Lin China = lyfe. That they had the simplest cashew chicken ever, and that they made me love, love, love that dish. Since then I even have been aiming to recreate it myself reception where it are often healthier and even more tasty.

HOMEMADE CASHEW CHICKEN RECIPE

You can add the other veggies into this dish that your wonderful heart desires; I kept mine simple and just used onions and broccoli, but if you would like to spice things up with another goodies from your garden .

Oh! Oh! You'll even make this a vegetarian dish, ditch the chicken all at once , and cargo abreast of dem veggies. You'll name it Cashew Vegetables but that just doesn’t sound nearly nearly as good as Cashew Chicken.

HOMEMADE CASHEW CHICKEN RECIPE

INGREDIENTS :

  • 1 cup cashews
  • 3 chicken breasts, diced into bite size pieces
  • 1/2 onion, sliced
  • 1 head broccoli, chopped into small florets
  • 8 oz can of sliced water chestnuts, drained
  • 1 pinch red pepper flakes
  • Green onions and sesame seeds for garnish (optional!)

For the sauce:

  • 1/4 cup veggie broth
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1/2 cup soy sauce (tamari if you want gluten free)
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

INSTRUCTIONS :

  1. Heat a wok or large pan over medium high to high heat with some vegetable oil
  2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
  3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
  4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
  5. Saute for a few minutes until the onions have softened
  6. Meanwhile, make your sauce
  7. Add all the sauce ingredients into a blender and blend until thoroughly combined
  8. Add your chicken back in with your veggies, and add your water chestnuts
  9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
  10. If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
  11. Add your cashews and stir to combine
  12. Top with green onions and sesame seeds as you serve (optional!)
Cashew chicken one among MA FAVES when it involves Chinese take-out. I really like the various textures from the chicken, veggies, water chestnuts, and cashews. But the simplest part, in my opinion, is when the sauce quite soaks into the cashews, softening them and loading them with delicious, saucy, flavor.

The best one EVER was this take-out place right down the road from us once we lived in Georgia. It had been called Lin China. Lin China = lyfe. That they had the simplest cashew chicken ever, and that they made me love, love, love that dish. Since then I even have been aiming to recreate it myself reception where it are often healthier and even more tasty.

HOMEMADE CASHEW CHICKEN RECIPE

You can add the other veggies into this dish that your wonderful heart desires; I kept mine simple and just used onions and broccoli, but if you would like to spice things up with another goodies from your garden .

Oh! Oh! You'll even make this a vegetarian dish, ditch the chicken all at once , and cargo abreast of dem veggies. You'll name it Cashew Vegetables but that just doesn’t sound nearly nearly as good as Cashew Chicken.

HOMEMADE CASHEW CHICKEN RECIPE

INGREDIENTS :

  • 1 cup cashews
  • 3 chicken breasts, diced into bite size pieces
  • 1/2 onion, sliced
  • 1 head broccoli, chopped into small florets
  • 8 oz can of sliced water chestnuts, drained
  • 1 pinch red pepper flakes
  • Green onions and sesame seeds for garnish (optional!)

For the sauce:

  • 1/4 cup veggie broth
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1/2 cup soy sauce (tamari if you want gluten free)
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

INSTRUCTIONS :

  1. Heat a wok or large pan over medium high to high heat with some vegetable oil
  2. Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
  3. Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
  4. Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
  5. Saute for a few minutes until the onions have softened
  6. Meanwhile, make your sauce
  7. Add all the sauce ingredients into a blender and blend until thoroughly combined
  8. Add your chicken back in with your veggies, and add your water chestnuts
  9. Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
  10. If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
  11. Add your cashews and stir to combine
  12. Top with green onions and sesame seeds as you serve (optional!)

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