About This Recipe:
Chinese cashew chicken is basically a simple chicken and vegetable stir fry, but with roasted cashews on top. It’s super simple to make at home, and the marinade/sauce is a very typical base for many Chinese sauces. Most restaurants use chicken breast in these types of dishes, but I find chicken thighs more forgiving to use since they don’t dry out as easily. Serve this with a bowl of white rice, and you’re good to go for dinner!
Enjoy!
Ingredients (4 servings)
-1.25 lbs chicken thighs, cut into bite sized pieces
-1 small onion, cut into 1 inch pieces
-1 red bell pepper, cut into 1 inch pieces
-2 garlic cloves, minced
-1 head of broccoli, cut into florets
-1/2 cup roasted cashews
-Vegetable oil
Marinade/Sauce
-2 tbls soy sauce
-2 tbls oyster sauce
-1 tbl rice wine vinegar
-1 tbl cornstarch
-2 tsps white sugar
-1/2 cup water
Instructions (30 minutes)
1. In a small bowl, whisk together all of the sauce ingredients. Marinade the chicken in 1/3 of the sauce.
2. In a wok or large pan over medium high heat, pour in 2 tbls of vegetable oil and sauté the onion and peppers for 5 minutes to soften. Then stir in the garlic and cook for another minute.
3. Add in the broccoli florets and the rest of the sauce. Cook for 3 minutes, covered.
4. Push the vegetables to one side of the pan and then add the chicken to the other side. Brown for 3 minutes, then flip and cook the other side for 3 minutes (until fully cooked.)
5. Top with the cashews and serve over rice.
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