Cashew Chicken

This Cashew Chicken combines crispy pan fried chicken breast pieces with sweet red bell pepper, tender crisp broccoli, and roasted cashews in a slightly spicy sweet and tangy sauce.  The end result is outrageously delicious and is one of our absolute favorites recipes.

Hubby and I just love eating this with Zucchini Noodles, but rice, udon or ramen noodles are also delicious with this.  It is a healthy and hearty meal just by itself but if company is coming I like to serve Sweet Pork Dumplings and Crab Rangoon with it.

How to make Cashew Chicken

Start by cutting your chicken into small bite sized pieces.  Then combine the chicken and cornstarch in a large zipper bag and shake to coat.  Heat a couple tablespoons of oil in a large skillet.  Then add the chicken pieces in a single layer cooking until browned on both sides.  Work in batches plating the chicken or removing to a seperate skillet.  While the chicken is cooking whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili garlic sauce.

Now in same skillet over medium high heat cook red bell peppers and broccoli until crisp tender.  Then add the chicken, cashews and sauce to the skillet stirring gently to combine.  Simmer for just a few minutes to let everything heat up and thicken a little bit.

Recipe notes and tips for Cashew Chicken

• Cut your chicken into thin bite size pieces so that it cooks all the way through.
• Cook the bell pepper and broccoli just until crisp tender as they will be simmering for a couple of minutes at the end in the sauce.
• Hoisin sauce and ground fresh chili paste (Sambal Oelek) can be found in the asian food section of most grocery stores.
• In a pinch either ketchup or Hoisin Sauce can be substituted for the other.  I like the combination of both but you could use 4 tablespoons of ketchup or 4 tablespoons Hoisin Sauce.
• Use salted or unsalted roasted cashews. I usually don’t chop them unless they are extremely large and then it is coarsely.
• This dish is best served promptly while the chicken is just slightly crunchy, the veggies are still crisp tender, and the sauce is the right consistency.
• Store leftovers in an airtight container for up to 3 days.  Reheat at a reduced power in the microwave.

What is Hoisin Sauce?

Hoisin sauce (commonly referred to as Chinese Ketchup) is a thick, fragrant sauce commonly used as a glaze for meat or as an ingredient in a stir fry sauce. It is dark red in appearance and it has a unique sweet and salty taste.  The Chinese people mainly use Hoisin Sauce as a table condiment.  Jars of it sit on tables in Chinese restaurants in the same manner that ketchup sits on tables in American restaurants.  Look for it in the Asian food section of your local grocery store. You will only need a couple of tablespoons for this recipe so you will have some left for this delicious One Skillet Steak and Peppers.

What is Sambal Oelek?

It is unsweetened ground fresh chili paste and it is spicy. Therefore you don’t need a lot to add a little kick to your recipes.  I personally like it better than sriracha in my asian recipes.  I think it has a more authentic flavor as it will taste like you are adding fresh chiles.  Store the jar in the chilly part of your refrigerator and it can last up to 2 months or more.  I use it in Bang Bang Shrimp, Coconut Shrimp with Sweet Chili Sauce, and Szechuan Green Beans.

Other Asian recipes you will love!

• Shrimp Fried Rice
• Mongolian Chicken
• Chicken Fried Rice
• Ramen Stir Fry
• Chicken Chow Mein
• Basic Chicken Stir Fry

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