I’m a huge fan of the Pioneer Woman and her Cashew Chicken is a tried and true recipe that I love to make and enjoy π Every time I make this I forget how easy it is to prepare. It’s a hybrid of a chicken and rice dish with a slant of Asian flavors. The best part is leftovers typically taste even better.
What I love about this recipe is it’s relatively healthy. It incorporates protein and an abundance of vegetables and has the right amount of flavor. If you are looking for something different to up your chicken game in the kitchen, I highly recommend.
Ingredients:
1/2 cupΒ low sodium soy sauce
1 tablespoonΒ rice vinegar
1 tablespoonΒ packed brown sugar
2 tablespoonsΒ oyster sauce
1/2 teaspoonΒ toasted sesame oil
3 tablespoonsΒ vegetable oil
6Β whole boneless, skinless chicken thighs, cut into small cubes
Kosher salt, to taste
1 tablespoonΒ chopped garlic
1 tablespoonΒ chopped fresh ginger
1Β whole green bell pepper, chopped
1/4 cupΒ chicken broth
2 tablespoonsΒ cornstarch
1/2 cupΒ drained canned water chestnuts, coarsely chopped
1 cupΒ unsalted cashews, toasted
2Β whole green onions, thinly sliced
Cooked rice or noodles, for serving
Instructions:
- In a bowl mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, allow chicken to cook for several minutes until chicken is golden brown. Make sure the chicken is cooked/golden brown on all sides. Add the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
- While the pan is still hot, pour in the chicken broth. Stir and scrape the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
- Add the green onions as a garnish prior to serving. Serve over cooked rice or noodles.
Ingredients
- 1/2 cupΒ low sodium soy sauce
- 1 tablespoonΒ rice vinegar
- 1 tablespoonΒ packed brown sugar
- 2 tablespoonsΒ oyster sauce
- 1/2 teaspoonΒ toasted sesame oil
- 3 tablespoonsΒ vegetable oil
- 6Β whole boneless, skinless chicken thighs, cut into small cubes
- Kosher salt, to taste
- 1 tablespoonΒ chopped garlic
- 1 tablespoonΒ chopped fresh ginger
- 1Β whole green bell pepper, chopped
- 1/4 cupΒ chicken broth
- 2 tablespoonsΒ cornstarch
- 1/2 cupΒ drained canned water chestnuts, coarsely chopped
- 1 cupΒ unsalted cashews, toasted
- 2Β whole green onions, thinly sliced
- Cooked rice or noodles, for serving
Instructions
- In a bowl mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, allow chicken to cook for several minutes until chicken is golden brown. Make sure the chicken is cooked/golden brown on all sides. Add the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
- While the pan is still hot, pour in the chicken broth. Stir and scrape the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
- Add the green onions as a garnish prior to serving. Serve over cooked rice or noodles.
