Cashew Chicken

I made this cashew chicken recipe found on The Pioneer Woman web site at my nanny job and the entire family loved it. I served this delicious cashew chicken recipe with seared bok choy and white rice.

You Will Need:

1/2 cup low sodium soy sauce 1 tablespoon rice vinegar
1 tablespoon brown sugar
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
3 tablespoons vegetable oil
coarse sea salt, to taste
1 tablespoon garlic
1 tablespoon fresh ginger
1/4 cup chicken broth
2 tablespoons cornstarch
green bell pepper
1/2 cup water chestnuts
1 cup unsalted cashews
2 whole green onions
6 boneless chicken thighs

What to Do:

1. Cut boneless chicken thighs into bite-sized cubes. Chop 1 tablespoon garlic and 1 tablespoon fresh ginger. Dice the green pepper and coarsely chop the water chestnuts. Thinly slice the green onions.

2. In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.

3. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides.

4. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

5. While the pan is still hot, pour in the chicken broth. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits.

6. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in.

7. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

8. Finally, sprinkle on the green onions. Serve with cooked rice or noodles.

References:

Recipe from The Pioneer Woman
Photo by Stephanie Felzenberg