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Cashew Chicken Stir Fry

Cashew Chicken Stir Fry
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I have mentioned to you all a time or two before, that MyHandsomeHusband is a fabulous “sauce” maker. He is the cook behind many recipes on this blog of mine, including the Hearty Spaghetti Sauce, Adam’s Bottled Cranberry Sauce and Asian Lettuce Wraps. The man can cook, I tell you. Which is only one of his many talents. He’s also really good at helping LittleTwinBoys complete their 2nd grade homework. There ain’t nothin’ more attractive than a man willing to help with homework, seriously.

Yesterday I worked for several hours on a Cashew Chicken recipe to share with you all that ended up being exceedingly average. I made several attempts at the sauce-poured one version down the drain it was so terrible! Settled on another that was pretty good and then (and I am not pulling your leg, here)  an ambulance and fire truck pulled into my elderly neighbors driveway and whisked the poor fellow away in the midst of a heart attack. The afternoon got swallowed up with the issue at hand and the sauce was forgotten. Who can think of a great sauce, when there are real life emergencies present! Good heavens. (Happy to report that after spending a couple of days in the hospital my cute neighbor is home and doing great).

Late that night after things had settled down, MyHandsomeHusband came  home and made me a sauce for this recipe that is knock down fabulous, people. It could be served at a restaurant it’s so good. It’s smooth and layered with asian flavors that are slightly sweet with a hint of spicy heat.  Pour it over the top of tender chicken chunks, salty cashews, crisp tender veggies and you have a dish that is praiseworthy and wonderful. Cashew Chicken, folks. Straight from the sauce master himself.

This man of mine is a keeper, he has saved me yet again. 🙂

Hope you give the recipe a try, gang. It can be made in 30 minutes or less.

Cashew Chicken Stir Fry from Jamie Cooks It Up!!

Serve This With

 

 

 

 

Brown Rice or White Rice
Healthy Egg Drop Soup
Fresh Pineapple
Salted Edamame

Cashew Chicken Stir Fry
PRINT RECIPE

Time: 30 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!

1 1/2 pounds chicken breast (about 2)
olive oil
salt and pepper
1 C cold water
3 Tb rice vinegar
1 1/2 tsp chicken bullion
1/2 tsp ginger
1/8 tsp red pepper flakes
1 Tb canola oil
3 Tb honey
1/8 tsp garlic salt
1 Tb hoisin sauce
1/2 C cold water + 1 heaping Tb cornstarch
1/2 tsp sesame oil
1 Tb minced garlic
1 1/2 C shredded carrots
1 (10 ounce) package snow peas
1 C salted cashews

 

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1. Into a hot skillet place 2 Tb olive oil. Cut 2 chicken breasts into small chunks and add them to the hot pan. Sprinkle  with salt and pepper.

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2. Stir the chicken occasionally and allow it to cook and get a nice brown sear on the outside. Should take about 10 minutes. When it’s done cooking carefully place the chicken on a plate and set it aside.

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3. While the chicken is cooking assemble the sauce by placing 1 C cold water, 3 Tb rice vinegar, 1 1/2 tsp chicken bullion, 1/2 tsp ginger, 1/8 tsp red pepper flakes, 1 Tb canola oil, 3 Tb honey, 1/8 tsp garlic salt and 1 Tb hoisin sauce into a small sauce pan. You can find Hoisin sauce in the Asian Food aisle at your local grocery store.
Bring the sauce to a simmer, while stirring occasionally.
4. Mix 1/2 C cold water and 1 heaping Tb of cornstarch together in a small bowl. Pour it into the simmering sauce and stir well.  Allow it to come to a simmer again and cook for about 2 minutes, while you stir it occasionally. It should thicken up nicely for you. Remove the pan from the heat and add 1/2 tsp sesame oil. Set the sauce aside.

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5. Grab your veggies. I have been loving these shredded carrots lately. They are so convenient to keep on hand to toss into salads, soups or stir frys.

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5. To the pan (the same one you cooked the chicken in) add 1 Tb olive oil and 2 Tb minced garlic. Toss in 1 1/2 C shredded carrots and 1 (10 ounce) package of snow peas. Sprinkle it all with salt and pepper. Allow the veggies to cook over  medium-high heat (closer to “high” than to “medium”), stirring occasionally. They should be crisp tender after only about 5 minutes.

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6. Add the chicken to the pan and pour the sauce over everything. Give it a nice stir to combine.

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7. Grab 1 C salted cashews and toss them into the pan.

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9. Give everything a nice stir.

Serve immediately over brown or white rice.

Cashew Chicken Stir Fry from Jamie Cooks It Up!

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Post a comment!

15 Comments

  1. 1
    Sara
    January 7, 2015 at 6:03 am

    What brand is your pan that you are cooking everything in? And do you like the way it cooks? Thanks!

    • 2
      Jamie
      January 8, 2015 at 7:29 am

      Sara,
      I love this pan, use it almost every day. The brand is T-fal. I got it at Costco.
      Have a good one!
      ~Jamie

  2. 3
    January 7, 2015 at 10:34 am

    This looks fantastic and perfect for a quick and delicious mid week meal! Thanks for sharing!

  3. 4
    Angie
    January 7, 2015 at 11:51 am

    Is the ginger you used fresh or powder?

    • 5
      Jamie
      January 8, 2015 at 7:27 am

      Angie,
      Thanks for your question. The ginger is powdered.
      All the best,
      ~Jamie

  4. 6
    Robin
    January 7, 2015 at 12:04 pm

    How is your neighbor doing?

    • 7
      Jamie
      January 8, 2015 at 7:27 am

      Robin,
      Thanks for asking. 🙂 He is doing very well. He spent a couple of days in the hospital but has no residual damage, thank goodness. Is home and feeling great.
      Have a good one,
      ~Jamie

  5. 8
    Kae Lynne
    January 7, 2015 at 7:14 pm

    I made this for dinner tonight and it was AMAZING! My husband and son loved it. Your right, your husband is King of the Sauces. This one is a keeper. I used powdered ginger and did not see when to add the Sesame Oil.

    • 9
      Jamie
      January 8, 2015 at 7:26 am

      Kae,
      Thanks for trying it so quickly! Happy to hear your family loved it. 🙂 I added the sesame oil into the instructions. You need to add it after you have thickened the sauce and its had a chance to cook through. Thanks for letting me know it was missing in the instructions.
      Have a great day!
      ~Jamie

  6. 10
    Suzanne
    January 15, 2015 at 5:54 pm

    So, is it 1 Tbsp of minced garlic or 2? The list of ingredients calls for one, but the instructions call for two. Made it for dinner tonight — delicious!!

  7. 11
    Pamela
    January 19, 2015 at 4:30 am

    Superb recipe! I made this last night and it was delicious. Thank you for all the time and effort you put into these recipes.

  8. 12
    Judi
    March 19, 2015 at 9:21 pm

    Tried this dish tonight. It was fantastic! Thanks for another wonderful recipe!

    • 13
      Jamie
      March 20, 2015 at 8:29 pm

      Judi,
      So happy to hear that it turned out well for you! Thanks for letting me know.
      All the best,
      ~Jamie

  9. 14
    noreen
    March 25, 2015 at 6:52 pm

    You are right about the sauce…this was restaurant quality! Very good and how does hubby know how to make such an excellent sauce?

    • 15
      Jamie
      March 26, 2015 at 5:48 am

      Noreen,
      So happy you enjoyed it! He is a great sauce maker, indeed. He has a real knack for it…but he also spent 2 years living in the orient (Korea) as a missionary for our church when he was a young adult. He picked up a few tricks there, I am sure.
      Thanks for letting me know that you loved the recipe. 🙂
      Have a great day!
      ~Jamie

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