RECIPE: CASHEW CHICKEN

My husband and I are huge fans of Asian cuisine! One of our favorites in fact is Thai food. Thai food is known for its abundant flavors and potential level of spice…therefore it is an overall winner in our household. One of our first dates was to a Thai restaurant and we have loved it ever since!

Our favorite dish when we do go out to eat is in fact, cashew chicken! This dish has it all! It has spice, sweetness from the pineapple, a tangy and savory sauce, crisp vegetables, and golden browned chicken, with of course cashews thrown in! Pair it with fluffy white rice and you have an amazingly tasty meal. Take a look below for my recipe!

Recipe serves: 4 adults+ A toddler
Prep time: 30 minutes+
Cook time: 30 minutes for rice/30 minutes for cashew chicken


INGREDIENTS:

1 Chicken breast, cut into bite sized pieces [you can hammer flat or leave]
1/2 Red bell pepper, chopped into bite sized pieces
1/2 Green bell pepper, chopped into bite sized pieces
3 Button or baby belle mushrooms, sliced
1 Carrot, peeled and sliced thinly
1/4 White onion, sliced into bite sized pieces
1/2 20oz Can (5 rings) pineapple, chopped into bite sized pieces
10 Dried thai chili peppers
1/3 Cup cashews, unsalted, raw, and whole
1 Inch ginger, skinned and cut into 4 pieces
4-5 Garlic cloves, peeled and minced
3 Cups white rice
Black pepper, 1/4 tsp
Salt, pinch
Vegetable oil, 1 Tbsp
Sesame oil, 1 Tbsp
Gochujang sauce, 1 1/2 Tbsp
Sriracha, 1/2 Tbsp
Soy sauce, 1 Tbsp
Oyster sauce, 1 Tbsp
Sugar, 1 Tbsp
Water, 1 1/2 Tbsp

INSTRUCTIONS:

  • In a small bowl combine salt, pepper, and chicken together.
  • In a small dish combine gochujang, sriracha, soy sauce, oyster sauce, sugar, and water.
    In a medium bowl place your mushrooms, red bell pepper, green bell pepper, and white onion.
  • Begin cooking rice if using a rice cooker. If using instant rice wait until the end.
  • In a wok, place your 1 Tbsp of vegetable oil. Turn burner onto medium high heat.
  • Once oil is heated, add your cashews and fry by continuously moving them around in the pan. Cook until cashews are golden brown to almost a darker brown. Remove from wok immediately and place onto a plate lined with a paper towel.
  • With the leftover oil add your chicken into the wok. Cook chicken until each piece develops a rich golden brown color. Remove from wok and place on the same plate as the cashews.
  • Next into the wok, add in the garlic, ginger, Thai peppers, and carrots with 1 Tbsp sesame oil. Fry until the garlic releases it’s fragrance and then add your bowl of vegetables.
  • Give a quick stir of your sauce before continuing.
  • Take your sauce and pour a little bit into your wok at a time. [about 1/2 Tbsp] Move the sauce around until vegetables are coated and no sauce is pooled at the bottom. Repeat until 1/2 the sauce is gone.
  • Place cashews and chicken back into the wok with the vegetables.
  • Repeat the process with the sauce until the remaining sauce is fully used, all of it is coating the vegetables and chicken and none is pooled at the bottom. Turn off burner.
  • Finally take your pieces of pineapple and stir into the wok. [Be sure to only add the pineapple and as little juice as possible.]

Now you have some delicious cashew chicken and rice to eat from the comfort of your own home! Feel free to leave any questions or comments down below as I would love to hear from you! Stay tuned for all of the newest blog posts by following me on

FACEBOOK OR INSTAGRAM

Until next time, take care.

To make gluten free]
– Substitute soy sauce for Tamari[gluten free natural soy sauce]

– Substitute oyster sauce for gluten free oyster sauce

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