The 15 Minute Cashew Chicken At Home

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

Wash 2 cups of uncooked white rice and combine with 480 milliliters of water in a rice cooker.

Toast cashews in a pan or in a preheated oven at 350°F for 5 to 8 minutes until roasty toasty.

Cut 1 pound of boneless skinless chicken thighs into 3/4 inch bite-sized pieces and season with kosher salt.

Heat 3 tablespoons of oil in a wok over high heat and sear the chicken for 6 to 8 minutes, turning often until browned and cooked through.

Chop vegetables: cut 1 bunch of green onion into 1 inch segments, dice 1 rib of celery, and cut 1 green bell pepper into 1/2 inch chunks. Optionally, quarter 1/2 cup of fresh water chestnuts.

Rough chop 4 cloves of garlic and grate a 1 inch knob of ginger.

In a small bowl, combine 1 tablespoon dark soy sauce, 1 tablespoon regular soy sauce, 1/3 cup chicken stock, 1 tablespoon Chinese black vinegar, 1.5 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon corn starch, and a pinch of ground white pepper to make the sauce.

Remove the cooked chicken from the wok and the toasted cashews from the oven.

In the wok, add 2 to 3 tablespoons of vegetable oil and heat until hot. Stir-fry the green onion for about 1 minute until lightly charred.

Add the chopped garlic and grated ginger to the wok and stir-fry for 30 seconds.

Add the diced celery and green bell pepper to the wok and stir-fry for 1 to 2 minutes until the peppers soften.

Return the chicken and cashews to the wok along with the optional water chestnuts and stir-fry for 30 seconds to 1 minute.

Add the stir-fry sauce to the wok and allow it to come to a boil, stirring for another 25 seconds until thickened and glossy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens