Cashew Chicken Recipe
This Cashew Chicken recipe blends tender chicken with crunchy cashews and fresh veggies in a savory soy-based sauce. Quick to prepare, it’s a flavorful, wholesome meal perfect for busy weeknights.
Equipment
- Large Skillet or Wok
- Mixing bowls
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Small bowl (for cornstarch slurry)
Ingredients
- ¼ cup vegetable oil
- 2 cups diced chicken meat
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 2 tablespoons soy sauce
- 1 cup chopped celery
- 1 8 ounce can bamboo shoots, drained and diced
- 1 8 ounce can water chestnuts, drained and diced
- ⅓ cup cornstarch
- ½ cup cold water
- 1 cup cashews
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken, salt, and black pepper; cook until chicken is browned and cooked through.
- Stir in celery, bamboo shoots, and water chestnuts; sauté for 3-4 minutes.
- Pour in chicken broth and soy sauce; bring to a simmer.
- Mix cornstarch and cold water to create a slurry, then stir into the skillet.
- Cook, stirring, until sauce thickens.
- Toss in cashews and cook for another 1-2 minutes.
- Serve hot with Instant Pot Calrose Rice and refreshing Cucumber Salad.
