The traditional version of the Chinese-American Cashew Chicken is cooked in a wok. Unfortunately, a wok is not used in this dish. However, given that we are resourceful beings, we can still recreate this tasty recipe in a large skillet. What makes this meal stand out is its rich aroma, flavorful sauce, tender stir-fried chicken, and of course, the roasted crunchy cashews. Vegetables and other ingredients can also be added to make this recipe healthier. Also, making this yourself is much better than waiting for take-out as we always say “It is always better when you make it yourself. “ Lastly, since we’re mixed with Filipino taste, adding rice in this meal would make it 10x greater.
3/4 cup roasted, unsalted cashews
2 tsp avocado oil
1-1/2 lb boneless, skinless chicken breasts, cut into 1-1/2 inch pieces
1/2 tsp coarse sea salt
1/4 tsp ground black pepper
1/4 cup water
2 tsp cornstarch
4 tbsp hoisin sauce
4 tbsp soy sauce
6 medium garlic cloves, minced
8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pcs
2 tbsp rice vinegar
1/4 tsp Asian sesame oil
Preheat the oven to 350F. Place the cashews on a baking sheet and toast in the oven for about 5 mins. Set aside and cool to help crisp up.
Fillet the chicken breasts into 1 1/2 inch dice. Place large skillet in medium heat and grease with avocado oil. Cook the chicken slices until they soften.
Season with coarse sea salt and black pepper. Cover the pan to cook faster.
Meanwhile, start making the sauce by adding water and cornstarch to a mixing bowl. Stir until it thickens. Add hoisin sauce and soy sauce. Mix thoroughly.
Dice the garlic and the white part of the scallion before adding to the pan.
Pour the sauce mixture, white vinegar, and sesame oil into the chicken. Stir and let it simmer in low heat.
Finish with scallion greens and cashews. Mix well.
For a better experience, serve with rice while still hot. Enjoy!
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