Cashew Chicken with moist chicken, crunchy cashews, and tender-crisp snow peas in a savory brown sauce. Easy to make and super tasty, this stir-fry dish is sure to be a family favorite!
Has it been a week since my last recipe? Guys, I am sorry. I am way over my head with work! Between updating recipe cards for both my sites, creating new content, and preparing to launch my and Bebs new blog, I am barely able to keep up.
To top it all, G who has always been my indispensable lifeline throughout this blogging journey sprained his ankle and has been off his feet for the past week. With him semi-incapacitated, I now have to cook AND wash dishes.
Experimenting in the kitchen is not as much fun when you have to contend with a mountain of dirty pots and pans after. 😂
Thank goodness for easy stir-fries such as this cashew chicken recipe, we get to enjoy fabulous meals without a lot of effort. If you’re struggling to have dinner prepared on busy weeknights, this one is for you! It has a short list of ingredients, is ready in minutes, and cooks in one pan.
Cashew Chicken Sauce
To pull this chicken cashew recipe, I use my tried and tested brown sauce made of light soy sauce, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. This fabulous concoction is my go-to sauce for all my favorite stir-fry dishes such as this beef and corn and this shrimp and snow peas.
It’s a base recipe you can easily tweak to suit your tastes. Want it sweeter? Adjust the amount of sugar. Or saltier? Add salt. A little spicy? Toss in red pepper flakes.
The cornstarch the chicken is marinated in should help tenderize the meat as well as thicken the sauce. If the sauce is not as thick as you like, just whisk in a cornstarch slurry (about 1/2 teaspoon cornstarch mixed with 2 to 3 tablespoons water until smooth should do the trick here) during the last few minutes of cooking.
How to Roast Cashews
An essential component of this chicken with cashew nuts is, of course, the cashews. Make sure to toast them to bring out their best flavor and aroma. Here are three ways to roast them:
- In the oven: Arrange the cashews in an even layer on an ungreased baking sheet. Bake in a 350 F oven for about 8 to 10 minutes or until golden. For even browning, stir the nuts or shake the pan halfway through roasting. Remove from oven and transfer to a container immediately. Let cool.
- On the stovetop: Heat a wide, ungreased pan over medium heat. Add a single layer of cashews and roast, frequently stirring, for about 1 to 2 minutes or until golden brown are golden brown and give off a toasty aroma.
- In the microwave: Spread nuts in a single layer on a flat microwaveable dish. Microwave on HIGH in one-minute intervals, stirring after each minute until they are crunchy and have a toasty fragrance.
Give this easy yet tasty chicken stir-fry a try for dinner tonight. Serve with steamed rice and chow mein for a Chinese take-out feast right in your own home!
Tune in (hopefully) tomorrow for the return of our baker extraordinaire, Sanna, on Kawaling Pinoy. She brought to us delectable baked creations such as ube mamon, crema de fruta, yema rolls, and corned beef pandesal and she’ll be back with a scrumptious mongo bread loaf I’m sure you’ll love. Moist and fluffy bread loaded with mung bean flavor? I can’t wait!
- 1 pound boneless, skinless chicken thigh or breast, sliced into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 1/4 cup water
- 6 tablespoons soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon sugar
- 3 tablespoons canola oil
- 1/2 pound snow peas, ends trimmed
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 cup cashews, toasted
- In a bowl, season chicken with salt and pepper. Add cornstarch and stir to coat meat thoroughly. Marinate for about 10 to 15 minutes.
- In a bowl, combine water, soy sauce, oyster sauce, Chinese cooking wine, sugar, and pepper to taste. Stir until well-blended and sugar is dissolved. Set aside.
- In a wide, heavy-bottomed pan or wok over medium-high heat, heat one tablespoon of oil. Add snow peas and cook for about 2o to 30 seconds or until tender-crisp. Remove from pan and drain on paper towels.
- Add another tablespoon of oil as needed. Add chicken and cook, occasionally stirring, for about 5 to 7 minutes or until lightly browned and fully cooked.
- Add onions and garlic and continue to cook for about 1 to 2 minutes.
- Add sauce mixture to pan, stirring to combine. Bring to a simmer until it begins to thicken.
- Add cashews and snow peas. Continue to cook for about 2 to 3 minutes or until heated through.
- Remove from pan and transfer to serving platter. Garnish with additional cashews, if desired. Serve hot.