Chicken, bell pepper and celery cook in a glossy soy sauce with toasted cashews added at the end to keep their crunch.
Small, even pieces help Cashew Chicken cook quickly without leaving the vegetables limp. A simple cornstarch slurry thickens the pan juices into a coating instead of a heavy gravy.
Choose unsalted roasted cashews so you control the seasoning. Keep them out of the pan until the sauce is ready; a long simmer softens the nuts and blunts their toasted flavor.
Method
Whisk soy sauce, water, cornstarch and sugar until smooth. Heat vegetable oil in a wide skillet over medium-high heat.
Cook chicken breasts in two batches for each until lightly browned and 165°F. Transfer to a plate.
Add bell pepper and celery stalks; stir-fry for until crisp-tender. Add garlic and ginger and stir for .
Stir the sauce again and pour it into the skillet. Return chicken and simmer for until glossy; fold in cashews off heat.
Forkue tips
- Cut celery on a slight diagonal for thin pieces that soften at the same speed as the pepper.
Storing and reheating
Refrigerate for 3 days, keeping extra cashews separate. Reheat in a skillet with a little water, then add the nuts.
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Nutrition per serving, estimated
Photo: BrokenSphere, CC BY-SA 3.0, via Wikimedia Commons (cropped and enhanced)
Cashew Chicken: FAQ
Can I use chicken thighs?
Yes. Boneless thighs make a juicier version; cut them to the same size and cook until they reach 165°F.
Why is the sauce clumpy?
Cornstarch settles quickly. Whisk the sauce just before pouring it into the pan so the starch disperses evenly.
How do I store and reheat Cashew Chicken?
Refrigerate for 3 days, keeping extra cashews separate. Reheat in a skillet with a little water, then add the nuts.
How long does Cashew Chicken take?
About 38 min in total: 20 min prep and 18 min cooking.
What do I need to make Cashew Chicken?
The key ingredients are chicken breasts, cashews, red bell pepper, celery stalks, garlic and ginger, plus pantry basics.
Any tips for Cashew Chicken?
Cut celery on a slight diagonal for thin pieces that soften at the same speed as the pepper.
