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Cashew Chicken Recipe

Cashew Chicken Recipe

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
TOTAL TIME: Prep: 10 min. + marinating Bake: 15 min. YIELD:6 servings

Ingredients

  • 1/2 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1/2 cup sherry
  • 2 teaspoons garlic powder
  • 1-1/2 pounds skinless boneless chicken, cubed
  • 3 tablespoons canola oil
  • 3 cups fresh broccoli florets
  • 1 cup thinly sliced carrots
  • 2 teaspoons cornstarch
  • 1/3 cup soy sauce
  • 1/3 cup hoisin sauce
  • 1 tablespoon ground ginger
  • 1 cup roasted salted cashews
  • Hot cooked rice

Directions

  • 1. In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
  • 2. Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
  • 3. In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice. Yield: 6 servings.

Nutritional Facts

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.