Making delicious cashew chicken at home is easy with this recipe.
What Is Cashew Chicken?
Cashew Chicken is a takeout standby that you could easily make at home.
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It’s cooked with mushrooms, onions, and, of course, cashews.
Then, everything gets combined in the pan.
It’s great served with rice.
Elise Bauer
I’ve also enjoyed it with some fresh chopped pineapple thrown in, giving it some sweetness.
Others have added vegetables such as broccoli or snow peas.
Note that the amounts specified in the recipe are all approximate.
Elise Bauer
But with these ingredients, in approximately the right proportions, it’s hard to go wrong.
The minimum it needs is a half an hour.
Add the tamari until the marinade turns dark brown (about 2 tablespoons per breast).
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Stir in the honey, about 2 tablespoons for each breast.
Add chopped ginger if using.
Marinate for 1/2 hour to several hours, the longer the better.
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Heat a skillet on medium high heat.
Spread the cashews in a single layer over the bottom of the pan.
Stir until lightly browned, remove from heat.
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Heat a large skillet on medium high heat.
Saute the chicken pieces until just cooked through, remove from the pan and set aside.
Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria).
Pour off all but 1 tablespoon of the marinade into a separate bowl and reserve.
In the same pan, saute the onions on medium high to high heat for several minutes.
Add mushrooms and continue to saute until onions are translucent and mushrooms are cooked, several minutes more.
Add some reserved marinade to the pan if necessary.
Add the chicken and cashews back to the pan with the mushrooms and onions.
Stir in scallion greens (if using) right before serving.
This will keep for about 5 days in the refrigerator, covered.
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