Learn how to make my easy Cashew Chicken recipe! A great stir fry recipe for a quick dinner idea! I love this recipe because it makes enough for the lunchbox the next day!
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BETH’S CASHEW CHICKEN RECIPE
INGREDIENTS:
2 tbsp (30ml) vegetable oil, separated
2 ½ lbs (1130g) chicken tenders, cut into bite-sized chunks
¼ cup (30g) cornstarch
1 tsp (5ml) salt
freshly cracked pepper
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
FOR SAUCE:
1/4 cup (60ml) hoisin sauce
2 tbsp (30ml) soy sauce
1 tsp (5ml) rice wine vinegar
½ tsp (2.5ml) honey
3 garlic cloves, minced
½ cup (100g) cashews
2 scallions (white and green parts) sliced
METHOD:
Whisk together cornstarch, salt and pepper. Add chicken and toss to coat.
Mix whisk together the ingredients for the sauce. Prep the peppers, and the scallions and measure out the cashews.
Have all your components ready to go, and then heat 1 tbsp of vegetable oil in a large non-stick pan or wok. Cook the chicken in batches (add fresh oil each time) until the chicken is golden brown on both sides and almost cooked through. Transfer to a bowl until all the chicken has been browned.
Then place the cooked chicken back into the wok, add the peppers and the sauce, continue to cook until chicken is cooked through.
Toss in cashews and scallions. Stir to combine and warm.
Transfer to a large serving platter and serve with rice or steamed broccoli drizzled with toasted sesame oil and sesame seeds.
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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