Somehow, I managed to avoid it for twenty years (when did I get so old?), but a reader recently requested it, and in a moment of nostalgia, I decided to give it a go. Honestly, I feel a little foolish for having avoided it for so long. It’s quick, delicious, and loaded with protein, fiber and vitamins. Creamy, crunchy and sweet, the cashews partner beautifully with the savory stir-fried chicken, both in flavor and texture. Together with a medley of crisp vegetables and a savory sauce that’s redolent of nutty toasted sesame oil and ginger, this Cashew Chicken recipe is about as easy as dinner gets. As with any stir-fry, you want to cook this over very high heat. This encourages Maillard browning, while keeping the meat moist and the vegetables crisp. Because the high heat makes everything cook faster, a few seconds can mean the difference between tasty caramelization and a bitter burnt taste. That’s why it’s imperative that you have everything prepped and ready to go into the pan before you start. While I love the mix of crisp celery, sweet onion, vibrant green peppers, and crunchy baby corn, you can use a mix of just about any vegetables, like broccoli, red peppers, and green beans. Just be sure to cut the veggies so they take about the same amount of time to cook through (e.g. carrots take longer to cook so cut them thin). I used chicken thighs because I prefer them, but you could use chicken breast as well. If you want to make this vegan, just swap the chicken out for your favorite protein (firm tofu and konnyaku both work great), and replace the oyster sauce with kecap manis (Indonesian sweet soy sauce), or hoisin sauce. Serve this Cashew Chicken with plenty of Steamed Rice, and perhaps a plate of Chinese Garlic Green Beans, or my Fried Wontons and a bowl of Hot and Sour Soup.
📖 Recipe
