How To Make Easy Cashew Chicken
Creamy and rich, this cashew chicken highlights tender chicken simmered in homemade cashew sauce made with Asian chile pepper sauce and roasted cashews.
- 2chicken breasts,skinless boneless, grilled, cut into 1-inch pieces
- salt and ground black pepper,to taste
- ½cupcold water
- 1½tbsprice vinegar
- 1tbspsoy sauce,or more to taste
- 1tbspbrown sugar,packed
- 2tspAsian chile pepper sauce,such as sambal oelek
- 2tbspvegetable oil
- 1fresh hot red chile pepper,sliced
- 6fresh ginger root,thin slices
- ½cupdry roasted cashews
Season chicken cubes with salt and black pepper.
Mix cornstarch and water in a bowl until smooth; whisk in lemon juice, rice vinegar, ketchup, soy sauce, brown sugar, and chile pepper sauce into cornstarch mixture, stirring until brown sugar has dissolved and cornstarch is free of lumps.
Place a heavy skillet over medium-high heat; pour in vegetable oil. Add slices of red chili and ginger to the hot oil. Cook, stirring often, for 2 minutes until oil is flavored.
Stir in cashews and garlic; cook for about 2 minutes more until cashews are lightly golden brown.
Lightly toss seasoned chicken cubes with cashew mixture in skillet and cook for about 30 seconds until combined. Turn heat down to medium-low and pour cornstarch mixture into skillet.
Stir cashew chicken constantly for about 30 seconds until sauce has thickened. If too thick, add a splash of water. Simmer 2 more minutes to heat the chicken through. Adjust levels of salt, black pepper, soy sauce, and chile pepper sauce to taste.
Stir in cilantro and cook for about 15 seconds just until wilted.
Serve and enjoy.
- Calories: 838.00kcal
- Fat: 47.66g
- Saturated Fat: 9.10g
- Trans Fat: 0.29g
- Monounsaturated Fat: 26.40g
- Polyunsaturated Fat: 8.90g
- Carbohydrates: 60.91g
- Fiber: 6.46g
- Sugar: 13.05g
- Protein: 46.73g
- Cholesterol: 111.36mg
- Sodium: 1303.62mg
- Calcium: 99.01mg
- Potassium: 1552.40mg
- Iron: 5.30mg
- Vitamin A: 62.63µg
- Vitamin C: 62.04mg
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