5 from 8 votes
Cashew Chicken
This cashew chicken is close to the real Cantonese deal. It calls for chicken thighs, ginger, and garlic to be stir-fried with sugar snaps and carrots in a simple, barely there sauce made with rice vinegar and soy sauce. Done in 30 minutes. And darn near keto.
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Servings:
2
to 3 servings
Calories:
651 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 pound chicken thigh cut into 1/2-inch (12 mm) cubes, skinless, boneless
- 1 tablespoon garlic minced
- 2 teaspoons soy sauce (for a richer tasting sauce, use dark soy sauce in place of regular soy sauce; for gluten-free, use tamari)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry
- 3/4 teaspoon salt
- 1/8 teaspoon granulated sugar
- 1/4 cup chicken stock or canned chicken broth, homemade
- 2 tablespoons peanut oil use only oils with a high smoke point, such as grapeseed, or vegetable oil
- 2 tablespoons ginger minced
- 1/2 cup sugar snap peas strings removed, pods left whole
- 1/2 cup carrot sliced 1/4 inch (6 mm) thick
- 1/2 cup celery sliced 1/4 inch (6 mm) thick
- 1/2 cup cashews if using raw cashews, toast them in a dry skillet for a minute or two prior to tossing them into the stir-fry, unsalted
Instructions
- In a medium bowl, combine the chicken, garlic, 1 teaspoon of the soy sauce, 1 teaspoon of the cornstarch, 1 teaspoon of the rice wine, 1/2 teaspoon of the salt, and sugar. Stir to combine.
- In a small bowl combine the broth, the remaining 1 teaspoon soy sauce, 2 tablespoons rice wine, and 1/2 teaspoon cornstarch.
- Heat a 14-inch (36 cm) flat-bottomed wok or a 12-inch (30 cm) skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, tilting the wok to evenly coat the bottom of the pan. Add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds.
- Push the ginger to the sides of the wok, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not quite cooked through, about 1 minute more.
- Swirl the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining 1/4 teaspoon salt. Stir-fry just until the sugar snaps are bright green, about 1 minute. Restir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute.
- Serve the cashew chicken immediately.
Cup of Yum
Nutrition Information
Serving
1portion
Calories
651kcal
(33%)
Carbohydrates
22g
(7%)
Protein
52g
(104%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
216mg
(72%)
Sodium
1333mg
(56%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 2 to 3 servings
Amount Per Serving
Calories 651
% Daily Value*
| Serving | 1portion | |
| Calories | 651kcal | 33% |
| Carbohydrates | 22g | 7% |
| Protein | 52g | 104% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 216mg | 72% |
| Sodium | 1333mg | 56% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.