This Cashew Chicken recipe is one of our favorites around here! Not only is it delicious but it’s also pretty simple to throw together!
I like easy recipes, it’s not a surprise to you if you’ve been around here awhile. If you are new around here, I like easy recipes. ;)
Who has time to spend tons of time in the kitchen cooking these days??
I know I do not.
BUT we all want food that tastes like we took hours to make, right?? Right.
Well today’s Chicken Cashew recipe is one of those that will taste like you spent hours…but didn’t.
It does have a few steps, but I promise they are simple and it all flows together so nicely.
And tastes amazing!
It’s even easier if you utilize Trader Joe’s ready to go rice in the freezer section.
Have you tried that?? It comes in white and brown and makes for a simple and quick dinner fix.
But cooking rice is pretty simple too.
And I forgot to mention how beautiful of a dish it is.
Makes a nice presentation for guests.
It surely won’t disappoint. :)
Here’s how you make this Cashew Chicken Recipe:
If the cashews you buy or have are raw, dry roast them over medium high heat in a pan until just golden and browned. Set aside. (you can do it in the oven too)
Cut the chicken into bite sized pieces. Toss with 1 tbsp of cornstarch to coat. Add 1 tbsp of olive oil and cook the chicken over medium to med-high heat until cooked through.
Set the chicken aside and cut the red and green peppers and green onions into bite sized pieces.
Next, make the delicious sauce.
Mix the chicken broth, hoison sauce, soy sauce, rice wine vinegar, honey or agave and sesame oil together along with the remaining 1 tbsp cornstarch.
(you can mix the cornstarch in with the chicken broth before adding the rest to help with mixing)
(I use low sodium on all of these….and >>> Coconut Aminos for the soy sauce…you can use whichever you like) Blend well and set aside.
Add the remaining 1 tbsp of olive oil to a skillet and add the green and red pepper pieces, green onions, minced garlic. Saute over medium heat until just tender, 2-4 minutes.
Pour the sauce mixture over the vegetables and cook, stirring constantly, just until it starts to thicken.
If it gets too thick you can add more chicken broth, if needed.
Stir in the chicken and cashews. Mix well.
Serve with white or brown rice.
Garnish with more cashews and chopped green onions.
PIN it to save it!
Cashew Chicken RecipePrint
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Get the recipe here >>> Thai Basil Chicken & Rice
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