Tonight, I decided to make cashew chicken for dinner. Although I’d never made it before, I noticed that many recipes use a similar sauce as my beef and rice noodles recipe. So, I simply used that sauce as the base of my recipe. Turns out, it was both easy and delicious, so I’ll definitely be adding this recipe to my Chinese food repertoire!
By Jane and Michael’s Gourmet Extravaganza
For the sauce:
- 2-3 cloves of garlic, peeled
- 1-inch piece of ginger, peeled
- 3 Tbsp water
- 3 Tbsp hoisin sauce (I use Lee Kum Kee garlic hoisin sauce)
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- 1 tsp chili garlic sauce (I use Huy Fong Foods brand)
For the cashew chicken:
- 3 Tbsp vegetable oil, divided
- 1 medium onion, diced
- 3 stalks of celery, diced
- 1/2 of a green bell pepper, diced
- 2 boneless, skinless chicken breasts, cubed
- 1/2 cup of roasted cashew pieces
- 2 green onions, cut into thin strips
Crush the garlic cloves and peeled ginger into a small bowl. Add the remaining sauce ingredients and stir to combine. Set aside. Chop the veggies and chicken into bite-sized pieces.
Heat 2 Tbsp oil in a large skillet. Add the chopped onion, celery, and green pepper and saute for 2-3 minutes. Add the remaining 1 Tbsp of oil and the chicken and cook an additional 4-5 minutes, or until the chicken is browned. Stir in the cashews, green onion, and the sauce and simmer for 3-4 minutes more, or until the chicken is cooked through and the sauce is slightly thickened.
Serve over rice. Enjoy!