Cashew Chicken Stir Fry
 |
| Cashew Chicken Stir Fry | Epic Demo |
Cashew chicken recipe is quick, easy and delicious. Just checked this out and I am sure you will be very surprised.
Cashew chicken stir fry chicken, stir-fry the vegetables full and crunchy cashews, all coated in a savory sauce is simple. There is no need to order take out when you can make your own at home!
I like the sauteed chicken dish is good and one of my favorite take-out is cashew chicken, I can't get enough of it! I decided it was time to learn to make it at home, and my version is cheaper, healthier and tastes better than what would you order in a restaurant. First, let's talk about the vegetables. I made this recipe with a combination of onions, zucchini, and mushrooms. I also noticed the cashew chicken with extras such as celery, green pepper, and water chestnuts, so you can add or substitute them if you prefer. Vegetables cooked until tender and then the chicken to the pan.
So here we go for some cashew chicken recipe:
Ingredients
For sautéing:
- 1 tablespoon vegetable oil-divided use
- 2 small zucchini quartered lengthwise then sliced into 1-inch pieces
- 1 cup mushrooms quartered
- 1 onion, roughly chopped
- chicken breasts Boneless Skinless cut into 1-inch 1 pound
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 1/3 cup roasted unsalted cashews or low sodium
Sauce:
- 1/3 cups chicken broth or water
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tsp sesame oil
- 1 teaspoon sugar
- 2 teaspoons corn starch
Instructions
- Heat 1 teaspoon vegetable oil over medium heat. Add the onion and then cook for 3-4 minutes or until just softened.
- Add the zucchini and mushrooms to the Pan and cook for 4-5 additional minutes or until vegetables are tender and just browned.
- Lift vegetables from pan, place on a plate and cover to keep warm.
- Wipe skillet with a paper towel and add the remaining 2 teaspoons of oil. Increase the heat to medium-high.
- Place the chicken in the Pan and season with salt and pepper. Cook for approximately 3-4 minutes on each side or until cooked through and golden brown.
- Add the garlic to the Pan then cook for 30 seconds.
- After the chicken is cooking, prepare the sauce.
- In a small bowl, stir together chicken broth, soy sauce, hoisin sauce, sesame oil, sugar, and cornstarch.
- Return the vegetables to the pot with the chicken and pour the sauce over. Increase heat to high and boil for 1-2 minutes or until sauce thickens. Taste then add more salt and pepper if desired.
- Stir with cashew nuts and serve immediately over rice, if desired.
I used skinless chicken breasts for this easy chicken stir fry, which I cut into 1-inch pieces. You can also use chicken thighs Skinless boneless, it's totally up to you! The chicken is already cooked until golden brown, then the chicken and vegetables are coated in the sauce.
You probably have most of the ingredients for the sauce in your kitchen already. The exception might be hoisin sauce, which is available in most grocery stores in the ethnic food section. I wanted to put a pot of rice on the stove to cook at the same time I started my chicken stir fry, that I'm a complete dinner in no time!