How to Do Cashew Chicken Recipe

Cashew chicken is a simple Chinese-American or Chinese dish that combines chicken (deep-fried or stir-fried, depending on the variation), cashews, and a thick oyster sauce.

You can whip it up pretty quickly if you cut it with the marinade and start the vegetables and cook cashew nuts, while the marinated chicken. Incidentally, several people suggested roasting of cashew nuts, instead of boiling. I think it's a great idea, it becomes even more flavorful and cashew nuts will be crisp. To roast, heat a skillet over medium heat, add cashew nuts, stir until they are lightly browned.

Pan Fried Chicken

Ingredients

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)

Method

Slice breasts cut horizontally into thin slices and in a very square inch. Place on tray. Prepare vegetables, removing the ends and strings from pea pods, slicing mushrooms, green part of onions and bamboo shoots. In the pot mix soy sauce, cornstarch, sugar and salt. Heat 1 tbsp oil in a frying pan over medium heat, add all the nuts and cook for 1 minute shaking the pan, toast nuts slightly. Remove and set aside. Pour the remaining oil in pan, fry chicken quickly turn until it looks opaque. Reduce heat to low. Add pea pods, mushrooms and broth. Cover and cook gently for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions, nuts and serve immediately.

How to Do Cashew Chicken Recipe

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