Samantha Nicole You know the drill… sure, eating out is easier, but eating at home can be even more delicious and a lot better for your body! Take-Out Cashew Chicken is one of those dishes. It’s got the crunchiness of the cashews, the juiciness of the chicken, and the tanginess of the sauce that you love to taste, all made under your own roof. And would you believe it’s ready in under 15 minutes?! There’s no way your take-out order could be made and picked up faster than that! Take-Out Cashew Chicken is here to convince you that eating at home is the best!
Ingredients
- 1/2 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar, packed
- 2 tablespoons oyster sauce
- 1/2 teaspoon toasted sesame oil
- 3 tablespoons vegetable oil
- 6 whole chicken thighs, boneless and skinless, cut into small cubes
- kosher salt, to taste
- 1 tablespoon garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 whole green bell pepper, chopped
- 1/4 cup sherry or chicken broth
- 2 tablespoons cornstarch
- 1/4 cup water, plus more to taste
- 1/2 cup canned water chestnuts, drained and coarsely chopped
- 1 cup unsalted cashews
- 2 whole green onions, thinly sliced
- rice or noodles, optional, to taste, cooked, for serving
Directions
Step 1 –In a bowl, mix the soy sauce, the vinegar, the brown sugar, the oyster sauce, and the sesame oil together.
Step 2 –In a large skillet over high heat, heat the vegetable oil.
Step 3 –Add the chicken thighs in a single layer to the oil, sprinkle them with the salt, and cook, without touching, until the thighs have turned golden.
Step 4 –Stir the chicken thighs around and cook until all the sides are golden.
Step 5 –Add the garlic and the ginger to the chicken mixture and stir to combine.
Step 6 –Stir the bell pepper into the chicken mixture and let it cook until the pepper is tender, about 2-3 minutes.
Step 7 –Add the sherry to the chicken mixture and stir to scrape up the bottom of the pan to loosen the browned bits.
Step 8 –Reduce the heat to medium-low, pour the soy sauce mixture over the chicken mixture, and stir to combine.
Step 9 –In a small bowl, mix the cornstarch and the water together.
Step 10 –Pour the cornstarch mixture over the chicken mixture and stir it until all the ingredients are evenly coated and the sauce has thickened, about 1-2 minutes.
Step 11 –Add the water chestnuts and the cashews to the chicken mixture and stir to coat. If the sauce is too thick, add more of the water.
Step 12 –Sprinkle the cashew chicken with the green onions.
Step 13 –Serve the cashew chicken with the rice.
