The cashew chicken is a typical second course of Asian cuisine that is very easy to replicate at home: it takes only a few simple steps to bring to the table an original, flavorful, and above all delicious dish. I decided to serve it in a bowl with plain basmati rice and simply steamed broccoli seasoned with oil and salt, but it is also perfect on its own or added to noodles.
If you like this recipe, don’t miss:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Chinese
- Seasonality: All seasons
- Energy 686.05 (Kcal)
- Carbohydrates 40.36 (g) of which sugars 21.01 (g)
- Proteins 56.16 (g)
- Fat 34.98 (g) of which saturated 5.05 (g)of which unsaturated 22.09 (g)
- Fibers 1.51 (g)
- Sodium 3,301.50 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz chicken breast
- 2 tablespoons cornstarch
- 1.5 oz cashews
- 2 tablespoons sunflower oil
- sesame seeds
- 3.5 oz soy sauce
- 1 cup chicken broth
- 1 tablespoon mirin
- 1 tablespoon extra virgin olive oil
- 2 tablespoons brown sugar
Tools
- Bowls
- 1 Cutting Board
- 1 Knife
- 1 Kitchen Scale
- 1 Wok
Cashew Chicken Preparation
Disclaimer: the sections “Ingredients” and “Tools” contain affiliate links
You can find this and other recipes in the collection CHICKEN BREAST RECIPES.
Start preparing the cashew chicken with the sauce: put all the required ingredients in a bowl and mix with a spoon or a whisk until completely combined.
Cut the chicken breast into cubes of roughly the same size, transfer it to a bowl, add the cornstarch (you can use rice flour or potato starch as alternatives) and mix until the chicken is completely covered with starch.
Heat some sunflower oil (or better sesame oil, or alternatively peanut oil) in a wok or a high-edged pan.
Add the chicken and cook until it’s completely browned.
Also add the cashews and the sauce prepared earlier to the pan.
Cook for about 15 minutes, stirring occasionally: the sauce should thicken and become dense.
Finish the preparation by adding some sesame seeds.
Serve the cashew chicken immediately with plain rice, as a topping for noodles or accompanied by steamed buns.
Cashew Chicken
Since cornstarch is used, this recipe is gluten-free and therefore suitable for celiacs. However, make sure the cornstarch is completely gluten-free. Often it’s added to and loses this feature.
Also try the ALMOND CHICKEN
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Enjoy your meal!
