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Cashew Chicken Stir Fry

by Jamie

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

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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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Cashew Chicken Stir Fry

Serves: 6 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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

Instructions

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.
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.
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.
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.
6. 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.
7. Add the chicken to the pan and pour the sauce over everything. Give it a nice stir to combine.
8. Grab 1 C salted cashews and toss them into the pan.
9. Give everything a nice stir. Serve immediately over brown or white rice.


Recipe from Jamie Cooks It Up!

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18 comments

Sara January 7, 2015 - 6:03 am

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

Reply
Jamie January 8, 2015 - 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

Reply
RuthsFoodGospel January 7, 2015 - 10:34 am

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

Reply
Angie January 7, 2015 - 11:51 am

Is the ginger you used fresh or powder?

Reply
Jamie January 8, 2015 - 7:27 am

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

Reply
Robin January 7, 2015 - 12:04 pm

How is your neighbor doing?

Reply
Jamie January 8, 2015 - 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

Reply
Kae Lynne January 7, 2015 - 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.

Reply
Jamie January 8, 2015 - 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

Reply
Suzanne January 15, 2015 - 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!!

Reply
Pamela January 19, 2015 - 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.

Reply
Judi March 19, 2015 - 9:21 pm

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

Reply
Jamie March 20, 2015 - 8:29 pm

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

Reply
noreen March 25, 2015 - 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?

Reply
Jamie March 26, 2015 - 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

Reply
Weekly Menu Plan: October 8-15 October 8, 2016 - 12:30 am

[…] Cashew Chicken Stir Fry  […]

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larry barreto July 19, 2018 - 11:07 am

I want to learn more of your recipes

Reply
Kathy Hanosky July 17, 2020 - 12:23 pm

I am looking to buy an air fryer and/or an insta pot. Can you tell the pros and cons and what brands and models are best? I love your website!!! ??Thanks

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