Cashew Chicken

Chicken with cashews is a popular Chinese-American meal. Similar to this recipe, traditional Chinese food is produced by stir-frying cashews and halal organic meat pieces in a wok.

This halal organic chicken cashew meal is simple to prepare and delicious. When stir-fried in a wok or pan, this homemade cashew chicken is a terrific, healthier alternative to takeout. Because it is rich of Asian flavors, this meal is a perfect addition to your weekly menu.

It’s tempting to order takeout after a long day, but homemade cashew chicken is a delicious alternative! Stir-fried dishes are an excellent alternative when you don’t have much time because they can be prepared in less than twenty minutes and have the delicious Asian tastes that we all enjoy.

Ingredients:

For the Marinade and Sauce

• Mirin                                     ½ cup
• Soy Sauce                            6 Tbsp
• Sesame Oil                          1 Tbsp
• Ginger Paste                      1 tsp
• Cornstarch                          3 Tbsp
• Chicken Breasts                                4 breasts, cut into ¾ inch pieces

Ingredients for the sauce

• Chicken Broth                    1 cup
• Worcestershire Sauce    3 Tbsp
• Hoisin Sauce                       1 Tbsp
• White Vinegar                   1 Tbsp
• Red pepper Flakes          ¼ Tsp
• Brown Sugar                      1 Tbsp

For the Stir-Fry

• Vegetable Oil                     2 Tbsp
• Garlic                                     6 Cloves minced
• Baby Peas                           2 Cups frozen
• Water Chestnuts              8 Ounces, drained and chopped
• Toasted cashews             2 Cup, half chopped and half left whole
• Scallions                               3, thinly sliced

Steps to follow for Marinade and Sauce Preparation:

1. In a medium-sized mixing bowl, combine 1/4 cups mirin, 2 tablespoons soy sauce, 112 teaspoons sesame oil, 1 teaspoon ginger paste, and 2 tablespoons cornstarch.
2. Before adding the chicken, coat it thoroughly with the sauce.
3. Refrigerate the bowl for up to two hours, covered.

To make the sauce:

• In a medium mixing bowl, combine the remaining 14 ounces of mirin, 4 tablespoons soy sauce, 112 teaspoons sesame oil, chicken broth, Worcestershire sauce, hoisin, rice vinegar, red pepper flakes, brown sugar, and 1 tablespoon corn starch.

For Stir-Frying

• Dry the chicken thoroughly with paper towels.
• 2 tablespoons oil, heated in a 12-inch nonstick skillet over medium heat until it smokes Brown the chicken in two steps, using two teaspoons of oil and stirring often for about four minutes each.
• Place the chicken on a platter and set aside.
• Heat the last 2 teaspoons of oil till it sparkles before adding it to the plate.
• Water chestnuts, chopped cashews (1 cup), and frozen peas are included in the recipe. While the meal is cooking, stir it often for one minute.
• Cook for 30 seconds after adding the garlic and lowering the heat to medium-low.
• Cook, stirring regularly, for two to three minutes, or until the sauce has thickened.
• After adding the cooked chicken and any extra liquid, simmer for another two minutes.
• Serve with cooked white rice topped with sliced scallions and roasted cashews.

Cooking Suggestions

• This dish can be stir-fried in either a wok or a skillet.
• Marinate the chicken for at least 30 minutes and up to 2 hours.
• Before adding the chicken, make sure the oil in the pan is smoking.
• Use chicken reared organically or in a free-range habitat.
• If you have leftovers, microwave them slowly for one to two days.