Every couple weeks my girlfriends and I hit our favorite local Thai restaurant for lunch. It’s always packed no matter when we go, so you know we’re not the only ones who think the food is amazing there. My absolute favorite item on their menu, hands down, is the Cashew Chicken. It’s packed with crisp veggies, tender pieces of chicken, and roasted cashews all coated with the most delectable sauce and served over rice. The rich, silky sauce makes the dish absolutely, outstandingly delicious! It’s a mild, rich, delectable sauce that makes my mouth water just thinking about it.
Start by cooking rice according to package instructions. This dish is equally delicious served with brown rice.
Make the sauce:
In a mixing bowl stir together chicken broth and cornstarch until smooth.
Add hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil.
Stir to combine. Set sauce aside.
Prepare stir fry ingredients:
Slice carrot and celery. Cut red bell pepper, and onion into bite sized pieces. Cut broccoli florets from the woody stalks.
Mince garlic, and measure out cashew nuts.
Set out all the prepared ingredients.
Prepare chicken:
Cut chicken into ½ inch pieces.
Place chicken pieces, salt, pepper and 4 tablespoons cornstarch in a large plastic baggie.
Seal the bag and toss to coat the chicken pieces.
Stir fry:
Heat vegetable oil in a large skillet or wok over medium high heat.
Cook chicken for 4-5 minutes until cooked about 80% of the way done.
Add sliced carrot to the pan and stir fry for another 2 minutes.
Add onion, red bell pepper and broccoli florets to the pan and cook until vegetables are crisp tender and chicken is cooked through, about 2-3 minutes.
Add minced garlic and cook until fragrant, about 30 seconds.
Add the cashews to the pan and stir to combine.
Stir the sauce again and then add it to the pan. Stir to coat chicken and vegetables with the sauce in the pan.
Reduce heat to medium-low and simmer sauce for 1 to 2 minutes, or until the sauce turns glossy and thickens.
Remove pan from heat.
Serve over a bed of steamed white rice and garnish each serving with sliced green onions to serve.
Ok, I have to give myself a little pat on the back with this recipe. Not bragging, but I definitely knocked it out of the park with this one! In my humble opinion I think it’s actually better than the dish served at my favorite local Thai restaurant. I packed it with loads more fresh veggies and made it extra saucy, just the way we like it around here. Give this recipe a try, you won’t be disappointed! I promise!!! This is one easy to make asian dish you will want to make a part of your repertoire of easy, utterly delicious, stir fry recipes. This one is definitely a keeper!
Thai Cashew Chicken
Equipment
- Wok or large skillet
Ingredients
- 2 boneless, skinless chicken breasts, cut into ½ inch pieces
- 1 tsp salt
- 1 tsp pepper
- 4 tbsp cornstarch
- 2 tbsp vegetable oil
- ½ yellow onion, cut into bites sized pieces
- 1 red bell pepper, cut into bites sized pieces
- 3 stalks celery, thinly sliced
- 1 large carrot, thinly sliced
- 1 crown broccoli florets
- 1 cup[ roasted, unsalted whole cashew nuts
- 2 stalks thinly sliced green onion, for garnish
- cooked rice, for serving
For the sauce:
- 1 cup chicken broth
- 3 tbsp cornstarch
- 6 tbsp Hoisin sauce
- 6 tbsp soy sauce
- 4 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tsp sesame oil
Instructions
- Start by cooking white rice according to package instructions.
Make the sauce:
- In a mixing bowl stir together chicken broth and cornstarch until smooth.
- Add hoisin sauce, soy sauce, rice vinegar, brown sugar, and sesame oil.
- Stir to combine. Set sauce aside.
Prepare stir fry ingredients:
- Slice carrot and celery.
- Cut red bell pepper, and onion into bite sized pieces.
- Cut broccoli florets from the woody stalks.
- Mince garlic, and measure out cashew nuts.
- Set out all the prepared ingredients.
Prepare chicken:
- Cut chicken into ½ inch pieces.
- Place chicken pieces, salt, pepper and 4 tablespoons cornstarch in a large plastic baggie.
- Seal the bag and toss to coat the chicken pieces.
Stir fry:
- Heat vegetable oil in a large skillet or wok over medium high heat.
- Cook chicken for 4-5 minutes until cooked about 80% through.
- Add sliced carrot to the pan and stir fry for 2 minutes.
- Add onion, red bell pepper and broccoli florets to the pan and cook until vegetables are crisp tender and chicken is cooked through, about 2-3 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add the cashews to the pan and stir to combine.
- Stir the sauce again and then add it to the pan. Stir to coat chicken and vegetables with the sauce in the pan.
- Reduce heat to medium-low and simmer sauce for 1 to 2 minutes, until sauce is glossy and thickened.
- Remove from heat.
- Serve over a bed of steamed white rice and garnish each serving with sliced green onions to serve.
Did You Make This?
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