Cashew Chicken
Cashew chicken is a stir-fry with a thickened sauce that clings to every piece and is meant to be spooned over rice. The cashews are boiled first until they turn soft and tender, which gives the dish its distinctive texture. The sauce is just chicken broth and cornstarch, easy to thicken or thin as you cook, and open to a little sugar, orange juice or soy sauce.
Instructions
Put the cashews in a pot with water, cover it, and bring to a boil. Check the pot from time to time and add water so the cashews stay wet. They are ready when they have gone soft.
Cut the chicken and the vegetables into pieces about 1 inch across, the same way you would for a broccoli stir fry or egg roll filling. Season the chicken with the powdered ginger and some soy sauce.
Heat oil in a pan and fry the chicken and vegetables, stirring, until the chicken is cooked through and the vegetables are done to your liking.
For the sauce, stir 1 cup of chicken broth together with 1 tablespoon of cornstarch in a small pot and bring it to a boil, stirring the whole time. If it is too thin, add a little more cornstarch. If it is too thick, add more broth.
Taste the sauce and, if you like, adjust it with sugar, orange juice or extra soy sauce.
Combine the sauce and the softened cashews with the chicken and vegetables and stir so everything is coated. Serve over rice.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
