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Searching for a delicious, quick, and easy dinner recipe? Look no further! This mouth-watering Cashew Chicken dish is a perfect addition to your recipe collection. Ready in just 30 minutes, it’s perfect for busy weeknights or when you want a satisfying, home-cooked meal without spending hours in the kitchen. Read on to find out how to make this amazing dish and why you’ll fall in love with it!
Why You’ll Love This Recipe
There are so many reasons to adore this Cashew Chicken recipe, but let’s narrow it down to a few key points:
- Quick and easy: With just 15 minutes of prep time and 15 minutes of cook time, you’ll have a delicious meal ready to serve in just half an hour.
- Flavorful: The perfect blend of soy sauce, garlic, brown sugar, oyster sauce, and sesame oil creates a sauce that is both savory and sweet, with a hint of nuttiness from the cashews.
- Healthy: Packed with lean protein from the chicken and healthy fats from the cashews, this dish is both nutritious and satisfying.
- Customizable: Feel free to tweak the recipe to your personal taste – add more brown sugar for a sweeter sauce or throw in some extra veggies for added nutrients and flavor.
- Great for Entertaining: This dish is impressive enough to serve at a dinner party but simple enough to whip up on a weeknight. Your guests will be begging for the recipe!
The Perfect Cashew Chicken Recipe
Ingredients:
- Soy Sauce
- Chicken Broth
- Garlic, minced
- Brown Sugar
- Oyster Sauce
- Sesame Oil
- Chicken Breasts
- Salt & Pepper, to taste
- Cornstarch
- Olive Oil
- Cashews, whole
- *see recipe card below for detailed amounts
Instructions:
- First make the sauce by adding soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce, and sesame oil to a medium bowl and whisk ingredients together until dissolved. Set this aside to allow the flavors to combine while you cook the chicken.
- Cut chicken breasts into one-inch cubes and season with salt and pepper to taste. Add the seasoned chicken to a gallon-size freezer bag.
- Add the cornstarch to the bag, zip the top, and shake together until all pieces are evenly coated.
- Place a large skillet on the stovetop, pour olive oil in, and heat to a medium-high heat. Once the olive oil is hot, toss in your coated chicken (you may need to work in batches so as not to crowd the pan) and cook all sides until cooked through and pieces are a bit seared.
- After the chicken is cooked, toss in the cashews and toast them in the pan for about a minute.
- Finally, pour your sauce into the pan with the chicken and cashews and toss to coat. The sauce will heat and thicken as it mixes in.
- Serve over rice and/or with your favorite steamed veggies!
Reheating and Storage Information
This Cashew Chicken recipe makes excellent leftovers, so be sure to store any extra portions in the fridge or freezer for a future meal.
Storing:
Store leftover Cashew Chicken in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, you can also freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Reheating:
To reheat your Cashew Chicken, follow these simple steps:
- From the fridge: If your leftovers are in the refrigerator, transfer the Cashew Chicken to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on medium power for 2-3 minutes, stirring halfway through, until heated through. Alternatively, you can reheat the dish in a saucepan over low heat on the stovetop, stirring occasionally, until warmed through.
- From the freezer: If your Cashew Chicken is frozen, allow it to thaw overnight in the refrigerator. Once thawed, follow the same reheating instructions as for refrigerated leftovers.
Helpful Cooking Notes
Here are some helpful tips and tricks to make your Cashew Chicken experience even better:
- Choosing the right cashews: For this recipe, it’s best to use whole, unsalted cashews. Roasted cashews will add a slightly smoky flavor, while raw cashews will have a more neutral taste. If you prefer a little extra crunch, go for the roasted variety.
- Don’t overcook the chicken: Make sure not to overcook the chicken, as this can lead to a dry and tough texture. Cook the chicken just until it’s no longer pink in the center, and it should be perfectly tender and juicy.
- Cooking in batches: If you’re using a smaller skillet, it’s important to cook the chicken in batches to avoid overcrowding the pan. Overcrowding can cause the chicken to steam rather than sear, resulting in a less appealing texture.
- Add some veggies: Feel free to toss in some of your favorite veggies during the cooking process. Bell peppers, broccoli, or snow peas all work great in this dish. Just make sure to cook them until tender-crisp to preserve their texture and color.
- Serve it your way: While this Cashew Chicken recipe is delicious served over rice, feel free to get creative with your side dishes. You could serve it over quinoa, cauliflower rice, or even noodles for a tasty twist!
This Cashew Chicken recipe is the perfect combination of flavor, ease, and versatility, making it a fantastic choice for a weeknight meal or dinner party dish. With its delightful blend of savory, sweet, and nutty flavors, it’s sure to become a favorite in your household. So go ahead and give it a try – you won’t be disappointed! And remember, the key to a successful dish is to have fun in the kitchen and to add your own personal touch to the recipe. Happy cooking!
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INGREDIENTS
- 1/4 cup Soy Sauce
- 1/2 cup Chicken Broth
- 2 Tbsp Garlic, minced
- 2 Tbsp Brown Sugar, 1 tbsp more if you like a sweeter sauce
- 1 Tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 1 1/2 pounds Chicken Breast
- Salt & Pepper, to taste
- 1/4 cup Corn Starch
- 2 Tbsp Olive Oil
- 1 cup Cashews, whole
INSTRUCTIONS
- First make the sauce by adding soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce and sesame oil to a medium bowl and whisk ingredients together until dissolved. Set this aside to allow the flavors to combine while you cook the chicken.
- Cut chicken breasts into one inch cubes and season with salt and pepper to taste. Add the seasoned chicken to a gallon size freezer bag.
- Add the cornstarch to the bag, zip the top and shake together until all pieces are evenly coated.
- Place a large skillet on the stovetop, pour olive oil in and heat to a medium high heat. Once the olive oil is hot, toss in your coated chicken (you may need to work in batches so as not to crowd the pan) and cook all sides until cooked through and pieces are a bit seared.
- After the chicken is cooked, toss in the cashews and toast them in the pan for about a minute.
- Finally, pour your sauce into the pan with the chicken and cashews and toss to coat. The sauce will heat and thicken as it mixes in.
- Serve over rice and/or with your favorite steamed veggies!
NOTES
Reheating and Storage Information
This Cashew Chicken recipe makes excellent leftovers, so be sure to store any extra portions in the fridge or freezer for a future meal.Storing:
Store leftover Cashew Chicken in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, you can also freeze it for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.Reheating:
To reheat your Cashew Chicken, follow these simple steps:- From the fridge: If your leftovers are in the refrigerator, transfer the Cashew Chicken to a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Microwave on medium power for 2-3 minutes, stirring halfway through, until heated through. Alternatively, you can reheat the dish in a saucepan over low heat on the stovetop, stirring occasionally, until warmed through.
- From the freezer: If your Cashew Chicken is frozen, allow it to thaw overnight in the refrigerator. Once thawed, follow the same reheating instructions as for refrigerated leftovers.
NUTRITION
Serving: 4gCalories: 515kcalCarbohydrates: 26gProtein: 44gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 109mgSodium: 1246mgPotassium: 905mgFiber: 1gSugar: 8gVitamin A: 52IUVitamin C: 3mgCalcium: 38mgIron: 3mg
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