I love Chinese food. Just adore it. Now I’m not very adventurous when I order – I tend to stick to what I love. Cashew Chicken. Almond Chicken. Fried Rice. Sweet & Sour Chicken. Sesame Chicken. And especially Hot & Sour Soup.
I’ve been able to re-create some of them at home and I’ve added one more to my recipe box – Cashew Chicken! Now this is easily made into Almond Chicken – just swap out the nuts.
Now this recipe isn’t as easy as ordering take out. And it’s not as easy as slapping some ham & cheese between two slices of bread. But it’s worth it. It might look like it has a long list of ingredients and it kind of does, but don’t let that scare you!
It’s really just:
- veggies
- chicken
- sauce
Served over rice. That’s it. I make it easier on myself and use a bag (or two!) of frozen stir fry veggies. That makes it:
- Make rice. (or heat up frozen rice)
- Make the sauce.
- Cook chicken.
- Cook the veggies.
- Combine!
I love it and my family does too!
Cashew Chicken
Ingredients
Sauce Ingredients:
- ½ cup water plus more as needed to thin out sauce
- 6 tablespoons low sodium-soy sauce
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 1 tablespoon hoisin sauce
- ¾ tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon fresh minced ginger
For the chicken and vegetables
- 1-2 lbs skinless, boneless chicken, cut into pieces
- 5 cups veggies (broccoli, mushrooms, bell pepper, baby corn, anything you like)
- 2/3 cup unsalted cashews
Instructions
For the sauce:
- In a medium saucepan over medium heat, whisk together the sauce ingredients until combined.
- Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the chicken and vegetables:
- In a large skillet or non-stick pan, brown your chicken with salt & pepper. After a few minutes when mostly done, add your veggies.
- Cover and cook on medium heat for 5-7 minutes until veggies are almost, but not quite done.
- Add your sauce. Heat through.
- Serve over rice and cover with cashews.
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her on Instagram.
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