Cashew Nut Chicken Recipe
User Reviews
4.8
34 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
12 mins
-
Marinading time
30 mins
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Total Time
47 mins
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Servings
4 servings
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Calories
759 kcal
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Course
Main Course
Cashew Nut Chicken Recipe
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Homemade Cashew Nut Chicken is one of our favorite things to make at home (when we aren't ordering from our favorite local restaurant).
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Ingredients
For the Marinade and Sauce
- ½ cup mirin divided
- 6 tablespoons soy sauce divided, low-sodium
- 1 tablespoon sesame oil divided, toasted
- 1 teaspoon ginger paste
- 3 tablespoons cornstarch divided
- 4 chicken breast cut into 3/4-inch pieces, boneless skinless
Extra Ingredients for the Sauce
- 1 cup chicken broth low-sodium
- 3 tablespoons Worcestershire sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar or white wine vinegar
- ¼ teaspoon red pepper flakes
- 1 tablespoon dark brown sugar
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 cups baby peas frozen
- 8 ounces water chestnut drained and chopped
- 2 cups cashews half roughly chopped, half left whole, toasted
- 6 garlic minced, cloves
- 3 scallions thinly sliced diagonally
Instructions
For the Marinade and Sauce
- Whisk together ¼ cup mirin, 2 tablespoons soy sauce, 1½ teaspoons sesame oil, ginger paste and 2 tablespoons cornstarch in a medium size bowl. Add the chicken and stir well to coat.
- Cover the bowl and refrigerate 30 minutes, or up to 2 hours.
For the Sauce
- In a medium bowl, whisk together remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, chicken broth, Worcestershire Sauce, hoisin, rice vinegar, red pepper flakes, brown sugar and remaining 1 tablespoon cornstarch; set aside.
For the Stir-Fry
- Drain chicken and pat dry with paper towels.
- Heat 2 teaspoons oil in a 12-inch nonstick skillet set over medium-high heat, just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.
- Add the remaining 2 teaspoons oil and heat to shimmering.
- Add the water chestnuts, 1 cup chopped cashews, and frozen peas. Cook, stirring continuously, 1 minute.
- Reduce heat to medium-low, add the garlic and cook 30 seconds.
- Add reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.
- Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes.
- Serve with cooked white rice, and top with whole toasted cashews and sliced scallions.
Notes
- Storage: Store cashew chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store cashew chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
Nutrition Information
Show Details
Calories
759kcal
(38%)
Carbohydrates
67g
(22%)
Protein
43g
(86%)
Fat
43g
(66%)
Saturated Fat
7g
(35%)
Cholesterol
72mg
(24%)
Sodium
811mg
(34%)
Potassium
1326mg
(28%)
Fiber
8g
(32%)
Sugar
22g
(44%)
Vitamin A
715IU
(14%)
Vitamin C
36.1mg
(40%)
Calcium
80mg
(8%)
Iron
7.8mg
(43%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 67g | 22% |
| Protein | 43g | 86% |
| Fat | 43g | 66% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 811mg | 34% |
| Potassium | 1326mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 22g | 44% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 36.1mg | 40% |
| Calcium | 80mg | 8% |
| Iron | 7.8mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
34 reviews
Excellent
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