Tuesday, April 3, 2012

Cashew Chicken

Let's make stir-fry.

It's quick, easy, and the taste is comparable to any take out dish!  Better even!!

Stir frying is rapidly frying small pieces of food in oil over high heat.  This is done usually in a wok but a deep cast-iron fry pan or heavy saute pan is a good substitute.  Almost any vegetable or meat can be stir fried as long as it is cut into small pieces.

The key is cooking over high heat, and cooking quickly.  So it's essential that you have everything prepared ahead of the cooking time so that you accomplish the dish with ease.  Stopping to put together the stir fry sauce at the end could lead to over cooked dishes.

Today's recipe is a simple but flavorful dish I make quite often.  Cashew Chicken has been a favorite of mine since I first started eating Chinese food.  I love the flavor the cashews lend.  The chicken is cooked and then with the addition of cashews and possibly water chestnuts, coated in a tasty brown sauce.  Served sizzling over a bed of brown rice...this is heaven to me!

Some step by step pics for your reference:


Here's the finished dish...quite delicious!

Here are some other stir-frys that you might enjoy.  They are also a great reference for creating stir fry variations and tips for wok cooking.

Sweet and Sour Chicken
Beef and Vegetable Stir Fry in a Szechwan Sauce

Cashew Chicken

1/2 c stir fry sauce
1/4 c szechwan sauce
1 clove garlic, minced

½ 1b boneless skinless chicken breasts
¼ c. cornstarch
2 T. canola oil
1/3 c roasted, unsalted cashews
brown rice, cooked

Combine stir fry sauce, szechwan sauce, and garlic in a small bowl.  Set aside.

Cut chicken in to bite sized pieces.  Place cornstarch on a plate and roll chicken, covering all sides.  

Heat oil in a wok or skillet.  Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through.  Add cashews and stir until they are toasted.  Add stir fry sauce and toss until ingredients are covered.

Serve over hot cooked brown rice.

Linked to:  Foodie Friday


  1. Looks like something you'd see at a thai restaurant

  2. Simple and looks so much better than the take out kind I get. Please share this on my foodie friday linky today.

    1. Thanks for sharing this look forward to another recipe of yours next week. Grab a button so you'll remember us.

  3. This looks like the Cashew Chicken from my fav restaurant back home!!
    what "stir fry sauce" and "szechwan sauce" do you use??

    1. Hi! I use a combination of Kikkoman's Stir Fry Sauce and House of Tsang szechuan sauce. Really spicy but the flavor is the best I've found!



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