Cashew Chicken
Fast cashew chicken with chicken thighs, toasted cashews, water chestnuts, celery, bell pepper, green onions, garlic, and ginger in a glossy soy–rice vinegar–honey sauce. Serve with rice; about 20 minutes.
Product list ingredients
- chicken
- garlic
- bell peppers
- green onions
- rice
- vegetable oil
- soy sauce
- dark soy sauce
- honey
- rice vinegar
- ginger
- cornstarch
- chicken stock
- celery
- cashews
Ingredients
Sauce:
- •1 tbsp dark soy sauce
- •1 tbsp soy sauce
- •⅓ cup chicken stock
- •1½ tbsp rice vinegar
- •2 tbsp honey
- •1 tbsp cornstarch
- •Pinch of white pepper
Cashew chicken:
- •1 cup raw cashews
- •1 lb boneless skinless chicken thighs, cut into 1-inch cubes
- •Kosher salt and pepper to taste
- •2 tbsp vegetable oil
- •1 bunch green onion, 1-inch segments
- •4 cloves garlic, rough chop
- •1-inch knob ginger, grated
- •1 rib celery, medium dice
- •1 green bell pepper, ½-inch dice
- •½ cup water chestnuts, halved or quartered
- •To serve: about 2 cups cooked rice
Directions
Sauce:
In a small bowl, whisk all sauce ingredients until combined.
Cashew chicken:
Preheat the oven to 175°C (350°F). Spread cashews on a baking sheet and bake 5–8 minutes, or toast in a dry pan until lightly golden; set aside.
Season chicken with salt and pepper. Heat oil in a wok or large frying pan, add chicken, and sear 6–8 minutes, turning often, until evenly browned and cooked through.
Add a little more oil if the pan is dry. When hot, add green onion and stir-fry about 1 minute until lightly charred. Add garlic and ginger; stir-fry 30 seconds.
Add celery and bell pepper; stir-fry vigorously about 30 seconds until the peppers start to soften. Return the chicken, add water chestnuts, and stir-fry 30 seconds to 1 minute. Pour in the sauce, bring to a boil, and stir-fry about 25 seconds more until thickened and glossy.
Fold in the cashews and serve with rice.