Why You’ll Love This Cashew Chicken Recipe
If you’re looking for a dish that’s both delicious and satisfying, you’ll absolutely love this cashew chicken recipe.
It’s a perfect balance of flavors and textures, with tender chicken, crunchy cashews, and vibrant veggies. I can’t get enough of the savory sauce that ties everything together.
Plus, it’s quick to prepare, making it a great weeknight dinner option. You’ll find it’s versatile too; serve it over rice or toss in your favorite vegetables.
Every bite feels like a treat, and I guarantee your family will be asking for seconds. Trust me, once you try it, you’ll want to make it often!
Ingredients of Cashew Chicken
When it comes to making a delightful dish like cashew chicken, the ingredients are key. You want to gather everything beforehand so that the cooking process flows smoothly and you don’t end up running around like a headless chicken (no pun intended).
Trust me, a well-organized kitchen is a happy kitchen. So, let’s get to it! Here’s what you’ll need to whip up this tasty meal that’s sure to impress your family and friends.
- 1 1/3 cups uncooked long-grain rice (brown rice if you prefer)
- 1 2/3 cups water or chicken stock
- 2-3 boneless skinless chicken breasts
- Hoisin sauce (for coating the chicken)
- Wheat germ or breadcrumbs (for that crispy coating)
- Vegetable oil cooking spray
- 1/4 cup cashews, chopped into pieces
- 2 teaspoons sesame oil (or vegetable oil)
- 1/2 lb snap peas
- 1 (8-ounce) can water chestnuts, drained and quartered
- 1 (8-ounce) can sliced bamboo shoots, drained
- 1 cup chicken broth
- 2 tablespoons teriyaki sauce
- 2 tablespoons hoisin sauce (yes, again—it’s that good)
- 1 tablespoon cornstarch
- Lemon wedge (for garnish)
Now, about those ingredients. You might be wondering if you can swap things out based on what you have at home. Absolutely!
For instance, if you’re not a fan of snap peas, feel free to toss in some bell peppers or broccoli instead. The beauty of stir-fries is their flexibility.
And if hoisin sauce isn’t in your pantry, a mix of soy sauce and a touch of sugar can do the trick. Just make sure to have fun with it. Cooking is all about experimenting, right? So roll up those sleeves and get ready to create something delicious.
How to Make Cashew Chicken
Alright, let’s plunge into the wonderful world of making cashew chicken. First things first, you’ll want to cook 1 1/3 cups of uncooked long-grain rice. You can use 1 2/3 cups of water or chicken stock—your choice here, folks. If you’re feeling fancy, chicken stock adds a nice depth of flavor. Follow the cooking instructions on the package, and while that’s bubbling away, it’s time to prep the chicken.
Grab 2-3 boneless skinless chicken breasts and give them a good rinse. Dry them off with a paper towel—no one wants soggy chicken, right? Now, coat those chicken breasts generously with hoisin sauce. Go ahead, slather it on like it’s sunscreen on a hot day. Once they’re all saucy, roll the chicken in wheat germ or breadcrumbs until every inch is covered. This is what’s going to give you that delightful crunch.
Now, heat up a fry pan and give it a light spray with vegetable oil cooking spray. Get that pan hot enough so that when you add the chicken, it sizzles like it’s in a spa. Brown the chicken for about 5-7 minutes on each side until it’s cooked all the way through. Once done, let it cool a bit, then chop it into bite-sized pieces. Spread those pieces on an ungreased cookie sheet and pop them in the oven at 400 degrees for 10-15 minutes. This is the moment where your kitchen starts to smell amazing.
Oh, and don’t forget to add 1/4 cup of chopped cashews to that cookie sheet during the last 3 minutes of baking. They’ll toast up beautifully and add that irresistible crunch we all love.
While your chicken is getting crispy, let’s whip up the sauce. In a small bowl, mix together 1 cup of chicken broth, 2 tablespoons of teriyaki sauce, 2 tablespoons of hoisin sauce (yes, again), and 1 tablespoon of cornstarch. Whisk it all together until it’s smooth like your favorite jazz tune.
Now, in a large fry pan, heat 2 teaspoons of sesame oil over medium-high heat. When it’s hot (but not smoking), toss in 1/2 lb of snap peas, stirring for about 3 minutes until they’re tender and vibrant. Add in your quartered water chestnuts and bamboo shoots, then pour in that lovely sauce mixture. Bring it to a boil while stirring often until it thickens nicely.
Finally, fold in your crispy chicken and sprinkle with those toasted cashews. Serve this beauty over your fluffy rice, and don’t forget a lemon wedge for a little zesty flair. And there you have it, a delicious cashew chicken that’ll make you feel like you just stepped into a cozy Asian bistro without having to leave your home. Enjoy!
Cashew Chicken Substitutions & Variations
Exploring substitutions and variations for cashew chicken can elevate your dish and cater to your taste preferences.
If you’re looking for a different protein, try shrimp or tofu instead of chicken. For a vegetarian twist, swap out the chicken broth with vegetable broth and add extra veggies like bell peppers or carrots.
You can also tweak the sauce; using peanut butter gives a rich flavor, while soy sauce can enhance the umami. If you’re short on cashews, almonds or peanuts work too.
Finally, experiment with spices—adding ginger or garlic can create a whole new dimension in flavor!
Additional Tips & Notes
Incorporating substitutions and variations is a great way to personalize your cashew chicken, but there are also some tips that can enhance your cooking experience.
First, always use fresh ingredients for the best flavor. If you like a bit of heat, consider adding red pepper flakes or sriracha to your sauce.
When cooking the chicken, make certain it’s well-coated in hoisin for that delicious glaze. Don’t skip the lemon garnish; it brightens the dish beautifully.
Finally, serve immediately over rice for the best texture. Trust me, these little details can elevate your cashew chicken to a whole new level!