Cashew Chicken

February 16th, 2009 by andrea | Filed under Asian, Chicken, Main Dish, Quick Cooking, Recipes.

Who needs Asian takeout when you can easily make it yourself in just a few minutes? Ok, I admit that it is fun to get takeout but this recipe for Cashew Chicken just might inspire you to skip the takeout joint and try it yourself at home. With just a few minutes of prep and a few minutes on the stove, I had a great weeknight dinner for my family. I actually tripled the recipe so I could take some over to my neighbor who was recovering from knee surgery. My family and my neighbor gave the Cashew Chicken two thumbs up.

For other recipe ideas, check out: Friday Food.

Cashew Chicken
-recipe from williams-sonoma.com

For a quick and easy side dish, separate 1 lb. broccoli into small florets. Bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender-crisp, about 3 minutes. Drain well, place in a dish, drizzle lightly with soy sauce and chili or sesame oil, toss and serve.

3 Tbs. soy sauce
1 Tbs. rice wine or dry sherry
2 tsp. grated fresh ginger
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. Worcestershire sauce
1 tsp. Asian sesame oil
1/2 tsp. sugar
1/4 tsp. cornstarch
3 Tbs. corn or peanut oil
2 green onions, chopped
1 cup salted roasted cashews
Steamed rice for serving

Marinate the chicken:
In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.

Make the sauce:
In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.

Stir-fry the chicken:
Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.