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Cashew Chicken
2 mins
18 mins marinating time
4
Steps
- sauce
- Combine all sauce ingredients into a mixing bowl and whisk together. Set aside.
- chicken
- Combine all ingredients, except chicken into a mixing bowl and whisk together.
- Pour mixture over chicken and stir until evenly coated. Allow chicken to sit for 10 minutes.
- assemble
- Place a large skillet or wok over high heat and add 1 tablespoon oil. Add half chicken and partially cook, about 4 to 5 minutes, stirring frequently.
- Transfer chicken to a plate and return skillet to stove.
- Add remaining oil and chicken to skillet and partially cook, another 4 to 5 minutes. Stir plated chicken back to skillet and cook for an additional minute.
- Stir sauce into skillet and lower heat to medium. Simmer sauce and chicken together until sauce thickens enough to coat chicken, 2 to 3 minutes.
- Stir cashews into chicken mixture until evenly combined.
- Remove from heat and top with green onions and sesame seeds. Serve.
- Freezing
- Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Place in freezer for up to 3 months.
- When ready to serve, transfer container to refrigerator and thaw. Once thawed, pour cashew chicken into a skillet and warm over medium-low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.
Notes
- Make Ahead
- Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Refrigerate for up to 2 days.
- When ready to serve, transfer cashew chicken to a skillet and warm over medium-low to low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
