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Cashew Chicken Stir-Fry with Shelled Cashews and Vegetables Recipe

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4.1 from 10 reviews

This Cashew Chicken recipe delivers a flavorful, slightly sweet, and savory stir-fry featuring tender chicken chunks coated in a crispy layer, tossed with aromatic vegetables, roasted cashews, and a rich homemade sauce. Perfect for a quick and satisfying meal served over rice or in lettuce cups.

Ingredients

Chicken

  • 1 pound chicken thighs or breast, cut into 1 inch chunks
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt

Sauce

  • 3 tablespoons low sodium tamari or soy sauce (or gluten-free Braggs Liquid Aminos)
  • 3 tablespoons maple syrup (or honey), adjust to taste
  • 2 teaspoons sesame oil
  • 1 tablespoon sherry vinegar (or Chinese cooking wine or rice vinegar)
  • 2 teaspoons molasses
  • 1 teaspoon fresh ginger root, sliced
  • 1 garlic clove
  • 1/4 cup chicken broth
  • 2 teaspoons cornstarch
  • 1/8 teaspoon Chinese 5 spice
  • 1/8 teaspoon white pepper (optional)
  • A pinch or two of pepper flakes for spice or a squirt of sriracha

Vegetables & Nuts

  • 1/2 cup onion, chopped
  • 4 large garlic cloves, roughly chopped
  • 2 teaspoons fresh ginger, finely chopped
  • 1/2 cup (1 1/2 ounces) shiitake mushrooms, chopped fine
  • 2 green onions, sliced (reserve half for garnish)
  • 1 bell pepper, chopped in 1-inch pieces
  • 3/4 cup cashews, roasted

Instructions

  1. Prepare the Chicken: Add the chopped chicken into a bowl or resealable bag. Sprinkle with 2 tablespoons of cornstarch and 1/2 teaspoon salt, then stir or shake well until all pieces are evenly coated. Set aside while prepping other ingredients.
  2. Make the Sauce: In a blender, combine 3 tablespoons tamari (or soy sauce), 3 tablespoons maple syrup, 2 teaspoons sesame oil, 1 tablespoon sherry vinegar, 2 teaspoons molasses, 1 teaspoon sliced fresh ginger root, 1 garlic clove, 1/4 cup chicken broth, 2 teaspoons cornstarch, 1/8 teaspoon Chinese 5 spice, 1/8 teaspoon white pepper (optional), and a pinch or two of pepper flakes or sriracha. Blend until completely smooth to create a well-balanced, flavorful sauce.
  3. Cook the Chicken: Heat oil suitable for high heat in a frying pan over medium-high. In batches, fry chicken pieces for about 1 minute per side until lightly browned but not fully cooked through. This partial cooking ensures a crispy exterior. Remove from pan and drain on paper towels to absorb excess oil.
  4. Stir-Fry Vegetables: In a large pan or wok with some oil, sauté chopped onions, roughly chopped garlic cloves, finely chopped fresh ginger, and chopped shiitake mushrooms on medium heat for about 3 minutes until softened and fragrant.
  5. Add Remaining Ingredients: To the sautéed vegetables, add chopped bell pepper, the prepared sauce from the blender, partially cooked chicken, roasted cashews, and half of the sliced green onions. Stir well and let the sauce bubble for about 2 minutes to meld flavors and finish cooking the chicken.
  6. Adjust Sauce Thickness (Optional): If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1-2 teaspoons water to create a slurry, then add it to the pan. Bring the sauce back to a bubble to thicken further.
  7. Serve: Stir in the remaining green onions for fresh color and flavor. Serve the cashew chicken hot over steamed rice or use it as a tasty filling for lettuce cups for a lighter option.

Notes

  • Use low sodium tamari or gluten-free alternatives to keep this recipe gluten-free.
  • Adjust sweetness by varying maple syrup or honey amounts to suit your taste.
  • Cooking chicken in batches prevents overcrowding, ensuring a crispy texture.
  • If you like more heat, add extra pepper flakes or sriracha to the sauce.
  • This dish pairs wonderfully with steamed jasmine or basmati rice or as a lettuce wrap filling for a lower-carb option.
  • Make sure to finely chop shiitake mushrooms for even cooking and texture.

Find it online: https://cozyplatter.com/cashew-chicken-stir-fry-with-shelled-cashews-and-vegetables-recipe/