Stir-Fry Cashew Chicken

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As much as I love spending time in the kitchen on most weekends preparing for Sunday dinner, the weeknights don't allow me that luxury.  I am usually shuffling to or from soccer practice, basketball games, and bowling matches for my three children, so I have limited time to get dinner on the table. But rather than pick up some take-out on the way home, I pull out recipes like this one.  Fake-out take-out is what I call it.  It is quick, fairly easy, and very satisfying after a busy day for me and my family.

My oldest son Jack, can't handle the heat like the rest of us can, so rather than using red pepper flakes in the stir-fry, I like to serve it with Thai chili garlic paste on the side to taste. Not only does it add some kicked-up heat, it also elevates the flavor of the overall dish.  Serve as is or over steamed white rice.  This recipe will have you reconsidering that dialed-up take-out meal.
Printable Recipe

Stir-Fry Cashew Chicken
serves 4-6

For the Marinade and Sauce
1/4 cup mirin
6 Tablespoons reduced sodium soy sauce
2 Tablespoons plus 2 teaspoons toasted sesame oil
2 Tablespoons plus 2 teaspoons cornstarch
4 boneless chicken breasts (about 1 1/2 pounds), cut into 3/4-inch pieces
1 cup low sodium chicken broth
3 Tablespoons Worcestershire sauce

For the Stir-fry
2 Tablespoons neutral oil, like Canola or Safflower
8-ounces snow peas, stems snapped off and strings removed, halved crosswise on the diagonal
1 Tablespoon freshly grated ginger
6 medium garlic cloves, minced
1 (8-ounce) can sliced water chestnuts, drained
1 cup toasted cashews, roughly chopped

Steamed white rice
Thai garlic chili paste

For the Marinade and Sauce
In a large bowl, whisk together 3 tablespoons of mirin, 2 tablespoons of soy sauce, 2 tablespoons sesame oil, and 2 tablespoons cornstarch.  Add chicken and toss to coat.  Refrigerate, covered, for at least 30 minutes and up to 2 hours.

In a separate bowl, whisk together the broth, Worcestershire, remaining mirin, soy sauce, sesame oil, and cornstarch.

For the Stir-fry
Remove chicken from the marinade and pat dry with paper towels.  In a large non-stick skillet, heat 2 teaspoons of the oil over medium-high heat until just smoking.  Brown half the chicken, stirring occasionally until no longer pink, about 4 minutes.  Transfer chicken to a plate and tent with foil; repeat with additional 2 teaspoons of oil and remaining chicken.

Add remaining oil to empty skillet and heat over medium-high heat until shimmering.  Cook snow peas until bright green, about 1 minute.  Add ginger and garlic to pan and cook until fragrant, about 30 seconds.  Stir in water chestnuts and reserved broth mixture and cook, stirring occasionally until sauce is thickened, about 2 minutes.  Return chicken and any accumulated juices to skillet and cook until heated through, about 1 minute.  Remove from heat and stir in cashews. Serve over steamed white rice and add chili paste to taste.  Enjoy!

Source: Adapted from Skillet Suppers 2011: Cook's Country

1 comment:

  1. My friend cooked this for me because I visited him in his house. I really like the taste of it and I want to cook this on my own that's why I decided to look on the internet. And this blog gave me what I want. I will now save this recipe. Thanks for sharing!

    Easy Stir Fry


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