Skip to main content

Scrumptious Cashew Chicken

***This Cashew Chicken was SOOO good!  There's just something that I adore about roasted cashews or peanuts in dishes like this.  Roasting really brings out the great flavor of the nuts, and when paired with the other ingredients you've got one dynamite meal!  Chicken, green onions, minced garlic, and hoisin sauce...YUM!

To roast the cashews, simply spread them on a baking sheet, and cook in a 350 degree oven until they are golden and fragrant...about 10 minutes.  Be sure to watch them closely, in order to avoid burning them!

This dinner is also really easy to make.  It all comes together in the same medium skillet, so clean-up isn't bad either....That's always a plus in my book!

Of course, this chicken is best served with a side of white rice....and maybe even a fortune cookie or two if you have some!  ;-)

Bon Appetit!***

Ingredients:

Serves 4
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)


Directions:
1.In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.


2.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.


3.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.


4.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.

Comments

Hungry Janey said…
Mmmm...looks delish! Thanks for sharing!
Unknown said…
I have been wanting to make a good cashew chicken at home for years! so lame that I haven't..I will, I will make it b/c this does look scrumptious!
Anonymous said…
That looks so delicious!! I love the golden color with the green. Looks great
My mouth is watering and my tummy is growling! Definitely will try this one soon, thanks for sharing!
B & D said…
its some what like the spicy honey chicken that we make...i love the flavor of cashew :)
M.Adam.Waller said…
Made this tonight for dinner. Tasted amazing! We just used salted cashews instead of the raw ones. Garlic doesn't over power either.
Rachel said…
Looks wonderful!
Dawnvb said…
Hmmmm so I tried this last night and the sauce was thin and light in color without much flavor. Maybe I didn't brown the meat enough? Not sure what went wrong...
Anonymous said…
I made this tonight. I made some adjustments since I had more chicken. I added an extra tablespoon of the hoisin and a touch of soy sauce. Was very good. I am used to when I make Chinese food at home it is ok, but not anywhere near restaurant taste. This was very good. I will make again.
Anonymous said…
Made this for dinner tonight...yummy! Definately will be making this again. My family loved it too.
suel said…
came out good. Making it again tonight. might add some ginger?
Anonymous said…
I really want to make this but I only have Balsamic Vinegar or plain old white vinegar here. Would either of these be an appropriate substitute?
Anonymous said…
My family and I really enjoyed this dish! I did use extra cornstarch to coat the chicken. I will probably make extra sauce the next time I make this - at least 1 1/2 times since I like more sauce when using rice with dishes. Thanks for sharing - this is a keeper! :)
Anonymous said…
Has anyone tried reheating this on the hob the following day ? I would like to know if I can make it the night before my guests arrive ? Thanks
Jessica said…
This was great! The chicken was tender and the sauce was delicious! I couldn't obtain raw cashews ,but, the salted canned ones worked fine! We really enjoyed this and thank you for sharing the recipe!
Unknown said…
This was so good, we're having it for the second time in one week tonight! The flavors are terrific. I added a little soy sauce, but otherwise I followed the recipe exactly. We had it with jasmine rice. Yum!
Anonymous said…
I added more sauce and veggies, (carrots and celery). My family loved it!
Anonymous said…
I made this the other night and it was not good !! =( I made alot too and no one liked it lol
Anonymous said…
I made this and it is so simple and tasty! Have made it 3 times so far and it's always a hit with my house. They love it.
Jane said…
Delicious, added extra veg, but otherwise followed the recipe. Will definitely be in my favourites file. Thank you!

Popular posts from this blog

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out