Cashew Chicken
This Cashew Chicken is one of the most popular recipes on the website. Easy to make, nutritious, and incredible crave-able. Your whole family is going to love this one. Crispy veggies, delicious sauce, crunchy cashews, all served on a bed of jasmine rice. True comfort food to me!
My wife and I travelled to Thailand 10 years ago, where we were introduced to this cashew chicken dish, and the rest was history! We absolutely loved it and ate this dish everywhere we travelled around Thailand and even had the opportunity to learn how to cook it in Northern Thailand.
This is a very approachable recipe with flavours you will love!
Cashew Chicken -The perfect weeknight meal
This Cashew Chicken might just be the perfect weeknight meal. It is quick to make and can be ready to eat within 15-20 minutes. The flavours are bright, fresh, and incredibly delicious. Also we use all solid ingredients that are pretty nutritious for you. Definitely one of the meals on the rotation at my house!
Tips for Nailing This Recipe.
- Jasmine rice is essential when making traditional Thai food. It has a great aroma and flavour!
- The dark meat of chicken thighs will make it less unlikely to overcook, but you can use chicken breast as well in this recipe.
- Coat your chicken in cornstarch or rice flour for a crisp texture and to hold on to the sauce better.
You can store these in a batch or individually in lunch box storage containers. It is the perfect meal prep to make for your upcoming week!
How to make Cashew Chicken Sauce.
This sauce is a lovely combination of sweet, salty, and tangy. My mouth is watering just thinking of it. All you need to do is mix together soy sauce (preferably low sodium), rice vinegar, honey, sesame oil, and hoisin. Give a stir to make sure the honey combines and that is it!
Other delicious meal prep ideas?
Ingredients:
- 2 cups jasmine cooked rice
- 6 chicken thighs, thinly sliced
- ⅓ cup corn starch
- 3 tbsp minced ginger
- 4 cloves garlic, sliced
- 1 red pepper thinly sliced
- 1 cup thinly sliced red onions
- 1 cup fresh basil leaves
- 1 cup roasted cashews
- 1 cup green onion sliced into 1/2 inch sticks
SAUCE INGREDIENTS
- 7 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp hoisin sauce
- 1 tbsp honey
Instructions:
- First things first add the sliced chicken and corn starch into a bowl. Toss together to make sure all the chicken is covered. The corn starch will make the chicken slightly crispy and will help thicken the sauce. Let chicken sit for 2 minutes.
- While the chicken is resting in the corn starch, make the jasmine rice. I used 2 cups of rice and 4 cups of water. Add water and rice to a pot and bring to a boil. Once a boil has been reached, cover and reduce temperature to low and let cook for 12 minutes. After 12 minutes remove from heat and leave covered until ready to serve.
- Now let's make the sauce as we have a second or two. In a small bowl add soy sauce, rice wine vinegar, sesame oil, hoisin sauce, and honey. Mix together and set aside.
- Next up, heat a non stick lightly oiled pan over high heat and once at temperature toss in the chicken. Cook until chicken is totally cooked through and then remove chicken and set aside.
- In the same pan add in a touch more oil if needed and toss in the garlic, ginger, onion, and red pepper. Saute until everything is soft.
- Now toss in the cooked chicken, cashews, green onions, and basil. Stir constantly.
- Last step, pour in the sauce and mix everything together.
- I divided the stir-fry and rice amongst 4 lunch containers. The best lunch ever!!! Will stay in the fridge for 5-7 days or you can freeze it and it is fine for 3 months.
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