About
Ah now that's what we call easy living! Easy Cashew Chicken makes ordering delivery seem like the more stressful option when it comes to dinnertime! The chicken is perfectly juicy and savory, coated in a sweet, tangy, and umami-packed sauce with all the delicious soy flavor you could hope for, and then there are the cashews! Toasty, crunchy, and satisfying, the cashews are just the best! Easy Cashew Chicken is easy to love!
Ingredients
- For the marinade and sauce:
- 1/2 cup mirin, divided
- 6 tablespoons low-sodium soy sauce, divided
- 3 teaspoons toasted sesame oil, divided
- 1 teaspoon ginger paste
- 3 tablespoons cornstarch, divided
- 4 chicken breasts, boneless and skinless, cut into 3/4-inch pieces
- 1 cup low-sodium chicken broth
- 3 tablespoons Worcestershire sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice wine vinegar, can substitute white wine vinegar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon dark brown sugar
- For the stir-fry:
- 6 teaspoons vegetable oil, divided
- 2 cups cashews, toasted
- 1 (8-ounce) package water chestnuts, drained and chopped
- 2 cups frozen baby peas
- 6 cloves garlic, minced
- Optional, for serving:
- white rice, to taste, cooked and hot
- broccoli, to taste, cooked and hot
- sugar snap peas, to taste, cooked and hot
- 3 scallions, thinly sliced diagonally
Directions
Step 1 -In a medium bowl, add 1/4 cup of the mirin, 2 tablespoons of the soy sauce, 1 1/2 teaspoons of the sesame oil, the ginger paste, and 2 tablespoons of the cornstarch and whisk to combine.
Step 2 -Add the chicken to the marinade and stir well to coat.
Step 3 -Cover the bowl and refrigerate it for at least 30 minutes and up to 2 hours.
Step 4 -In another medium bowl, add the remaining mirin, the remaining soy sauce, the remaining sesame oil, the chicken broth, the Worcestershire sauce, the hoisin sauce, the rice vinegar, the red pepper flakes, the brown sugar, and the remaining cornstarch and whisk to combine. Set the sauce mixture aside.
Step 5 -Drain the chicken pieces and pat them dry with paper towels.
Step 6 -In a 12-inch nonstick skillet over medium-high heat, add 2 teaspoons of the vegetable oil and allow it to heat until it is just smoking.
Step 7 -Add about 1/2 of the marinated chicken pieces to the hot oil and cook, while stirring often, until the chicken pieces are browned but not fully cooked through, about 4 minutes.
Step 8 -Transfer the browned chicken pieces to a plate.
Step 9 -In the same skillet, add 2 teaspoons of the remaining vegetable oil and the remaining chicken pieces. Cook until the chicken pieces are browned but not fully cooked through, about 4 minutes. Transfer them to the plate with the other chicken pieces.
Step 10 -In the same skillet over medium-high heat, add the remaining 2 teaspoons of the vegetable oil and allow it to heat until it is shimmering.
Step 11 -Roughly chop 1/2 of the cashews and leave the remaining 1/2 whole.
Step 12 -Add the water chestnuts, 1 cup of the chopped cashews, and the frozen peas to the hot oil and cook, while stirring continuously, for 1 minute.
Step 13 -Reduce the heat to medium-low.
Step 14 -Add the garlic to the cashew mixture and cook, while stirring, until fragrant, about 30 seconds.
Step 15 -Add the reserved sauce mixture to the cashew mixture and cook, while stirring constantly, until the sauce has thickened, about 2-3 minutes.
Step 16 -Add the browned chicken pieces and any accumulated juices on the plate to the sauce and cook, while stirring, until the chicken pieces reach an internal temperature of 165 degrees F, about 2-3 minutes.
Step 17 -Top the chicken stir-fry with the remaining whole cashews.
Step 18 -Plate the stir-fry with the white rice, the broccoli, and the sugar snap peas.
Step 19 -Garnish with the scallions and serve.
