Mrs. Regueiro's Plate: Cashew Chicken Stir-Fry

Monday, March 28, 2011

Cashew Chicken Stir-Fry

Coming from a semi-Asian background (Filipinos are considered Pacific Islanders), I thoroughly enjoy a variety of Asian dishes. Chinese, Thai, Japanese, and especially Filipino foods are near and dear to my hungry heart because most times they are centered around rice. Rice is one of my fave side dishes to pair with any meat-centered meal. Rice is like butter to bread for me, any dish that has rice I want to have it, eat it, and enjoy it immediately.

I was immediately drawn to this dish from the beautiful colors of the vegetables and it was a quick and easy weeknight meal. (This dinner can be made in less than 30 minutes!) I absolutely loved the nutty roasted cashews in this dish because it really pairs well with the sweet hoisin sauce. Thanks again to Courtney from Cook Like a Champion for posting this recipe, and it also made the Food Buzz top 9!! It’s a totally blog-worthy and tasty dish to enjoy for any weeknight dinner. Eric and I absolutely loved this dinner and can’t wait to make it again. Enjoy!

Cashew Chicken

Cashew Chicken Stir-Fry
Adapted from Cook Like a Champion
Printable Recipe
Ingredients:
2 tablespoons cornstarch
6 tablespoons chicken broth or water
2 tablespoons hoisin sauce
1 teaspoon Sriracha or hot chili sauce (optional)
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon fresh ginger, grated on zester
½ cup roasted, unsalted cashews
1 pound boneless, skinless chicken breasts, chopped into 1 inch pieces
salt and pepper, to taste
1 medium red bell pepper, julienned
3 to 4 green onions, chopped finely
Steamed rice, brown or white, for serving


Preparation:


Prepare rice to your preferred method; over the stovetop or in a rice cooker, or by microwave.

In a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar and Sriracha and set aside.


Add extra-virgin olive oil to wok or large skillet and over medium-high heat. Add garlic and cashews and sauté garlic and ginger until lightly golden. Season chicken with salt and pepper, then add to wok. Cook chicken until it is no longer pink, then add pepper strips and cornstarch mixture.


Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions. Serve with rice and top with remaining green onions and additional cashews, if desired.


Serves 4 (about 1 ½ cups of cashew chicken)

Review: Simply fantastic and a great quick and easy Asian dish to make at home. I love fake-out take-out at home…it’s easier for my wallet!

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