Cashew Chicken

Friday, February 24, 2012

Posted by Cassie / 35 comments » / Main Dishes, Poultry, Rice/Pasta

Cashew Chicken

I’m a big fan of Asian flavors. As a kid I practically lived on rice with soy sauce on it. One of my all-time favorite meals is cashew chicken. When I crave this favorite, this is the recipe that I go to. You will not believe how tender the chicken is.

I found Rasa Malaysia’s cashew chicken recipe about 2 years ago and instantly fell in love. All of Bee Yinn Low’s recipes are amazing but this one, specifically the method for preparing the chicken, is no-fail. I now use this method in many of our favorite chicken dishes, and I promise you, you will fall in love with the texture.

The secret? Baking soda. I know. Just do it and you’ll see. It can’t be beat.

Cashew Chicken | bakeyourday.net

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Cashew Chicken Recipe

Yield: 4 servings

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Tender chicken and stir fry veggies in a classic sweet and salty sauce.

Ingredients:

for the stir fry
1 pound boneless, skinless chicken breasts
2 tsp. freshly grated ginger
1 cup mushrooms, stems removed and sliced
1 cup green bell pepper, diced into 1 inch pieces
1 small yellow onion, diced
2 green onions, sliced
2 clove fresh garlic, minced
1/2 cup cashews

for the chicken marinade
1 tsp. baking soda
1 tsp. corn starch
1/2 tsp. rice vinegar

for the sauce
1/4 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 tsp. sesame oil
1 tsp. honey
1/2 tsp. Sriracha sauce
1/8 tsp. white pepper
Salt to taste

for garnish
1/4 cup green onions, chopped
1/4 cup cashew pieces

Directions:

Marinate the chicken with the baking soda for 15 minutes. Rinse the chicken thoroughly with water and then dry the pieces. Ensure that the baking soda is completely rinsed off and that the chicken is dried well. Stir the cornstarch and rice vinegar and toss with the chicken and let marinate for another 15 minutes.

Whisk the sauce ingredients together and set aside.

Heat a large skillet or wok with 1 Tb. canola oil and stir fry the chicken meat until it’s white and just underdone, about 3 minutes. Dish out and set aside.

Add another tablespoon of cooking oil to the pan and add the ginger, mushrooms, peppers and yellow onion. Stir fry until the peppers are aromatic and add the chicken back in along with the green onions, garlic and cashews. Stir and let cook for 2-3 minutes more.

Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt and pepper to taste. Remove from heat and let sit for 1-2 minutes. The sauce will thicken. Garnish with more green onions and cashews, if desired

Cassie's Notes:
Substitute any vegetables that you have on hand for the stir-fry. I like to add fresh green beans, broccoli, red peppers and water chestnuts to this dish.

I serve brown rice along side the cashew chicken.

Adapted from Rasa Malaysia

Cashew Chicken | bakeyourday.net

Posted by Cassie on February 24, 2012

35 Comments »

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35 Responses to “Cashew Chicken”

1

Blog is the New Black — February 24, 2012 @ 6:13 am

This dish is a favorite of mine! Gorgeous pics!
2

Laurie {Simply Scratch} — February 24, 2012 @ 7:41 am

I think you know how I feel about this… I NEED THIS IN MY LIFE!!
3

Alison @ ingredients, Inc. — February 24, 2012 @ 7:46 am

looks amazing!! Bookmarked
4

Jenny Flake — February 24, 2012 @ 8:04 am

Now, I want this for dinner asap! Looks terrific!
5

Meghan — February 24, 2012 @ 8:11 am

Great dish Cassie & fantastic pics! I will be making this very soon!
6

Jeanette — February 24, 2012 @ 8:20 am

So interesting, adding baking soda to the chicken. The sauce sounds delicious!
7

Julie @ Table for Two — February 24, 2012 @ 8:26 am

too funny — jason’s favorite nut is cashew and he loves cashew chicken & white rice w/soy sauce. clearly when we have a double date, you two will get along just fine! lookin’ good, cassie!
8

Alyssa — February 24, 2012 @ 8:28 am

That’s one of my favorite asian dishes to order out so I will totally be trying your recipe to have it at home. I love cashews and chicken together. And we must have known each other as kids because I also went through a serious period where all I ate was rice and soy sauce!
9

Whendi Martin — February 24, 2012 @ 9:15 am

My mouth began watering as I read this post this morning. This cashew chicken might hold LuLu to a fun, swashbuckling taste test! Your photos are lovely, bright and speak/smell volumes about your blog posts. I admire your talent and love you much!
10

Sally @ sallys baking addiction — February 24, 2012 @ 9:26 am

i’m always looking for new chicken recipes! cashew chicken is one of my go-to dishes when i order takeout. your photos are beautiful!
11

Jennifer | Mother Thyme — February 24, 2012 @ 9:26 am

I know what is going on the dinner menu for next wee! This looks delicious. Beautiful pictures!
12

Georgia @ The Comfort of Cooking — February 24, 2012 @ 9:30 am

The Asian cooking in my kitchen is definitely lacking, but this would be a wonderful first step. This looks so delicious Cassie, and super simple! Thanks for sharing! Have a great weekend.
13

Averie @ Love Veggies and Yoga — February 24, 2012 @ 10:03 am

Mmmm, those cashews, and that sauce…yum!
14

Bev Weidner — February 24, 2012 @ 10:26 am

Luuuuuurve it!
15

Jackie @ Domestic Fits — February 24, 2012 @ 1:03 pm

Baking soda?! I never would have thought about that. I am SO bad at cooking Asian food, it is on my list of things to work on. All tips are greatly appreciated and that one seems fabulous
16

Liz — February 24, 2012 @ 3:05 pm

What a great tip…I never would have thought that baking soda was the secret ingredient! I’m a huge fan of Asian flavors, too, so this is a must try! Have a great weekend, Cassie!
17

Ramona — February 24, 2012 @ 4:41 pm

This looks stunning!! I’m starting to like nuts in my savory food (I had food issues with that one before). Now I would thoroughly enjoy this dish! Have a great weekend! ~ Ramona
18

Maris (In Good Taste) — February 24, 2012 @ 11:13 pm

This looks so much better than any restaurant version! Now I need to buy these ingredients and I’m not sharing!
19

Baking Serendipity — February 25, 2012 @ 2:05 pm

I love stir-fries! This one looks fantastic Cashews are one of those things that I always had on hand for a while and definitely over did it on. I think I could be ready for them again in this dish though!
20

Mercedes — February 25, 2012 @ 2:37 pm

Wow this looks like take out straight from a Chinese restaurant! Looks great Cassie!
21

Anna — February 25, 2012 @ 3:06 pm

This looks so fresh and delicious! Baking soda…I’m intrigued.
22

Katherine Martinelli — February 25, 2012 @ 3:07 pm

I’ve had my eye on Rasa Malaysia’s cashew chicken recipe for a while and you’ve definitely convinced me I need to make it soon! Yours looks delicious.
23

Stephanie @ Eat. Drink. Love. — February 25, 2012 @ 3:31 pm

I love cashew chicken! This looks so delicious! Never heard of adding baking soda to chicken! I want to try this now!
24

Shawn @ I Wash...You Dry — February 25, 2012 @ 10:34 pm

I have never heard of letting the chicken sit in baking soda before marinating it. I will have to try that! Thanks!
25

Krissy's Creations — February 25, 2012 @ 10:45 pm

Baking Soda?! I gotta try . I too LOVE Asian flavors!
26

Katie @ Epicurean Mom — February 26, 2012 @ 12:15 pm

Wow!! This looks SO good! I LOVE cashew chicken!! Do you have a cheesecake factory next to you? They have the most AMAZING cashew chicken dish EVER! I can’t wait to try yours! Mmmmm!
27

Erin — February 27, 2012 @ 9:42 am

Yum cashew chicken is one of my favorites
28

Nami | Just One Cookbook — February 28, 2012 @ 12:22 am

Oh yeah Bee’s recipes are amazing. I was lucky to receive her first cookbook for a review and I cooked several dishes from the book. Her recipes are so perfectly written. I wish mine is as accurate as hers to the readers. I’ve never cooked cashew chicken, but I am sure this one is a keeper! You take really delicious photography Cassie!
29

elizabeth @ chronic venture — February 28, 2012 @ 11:00 am

yummm Cassie, this looks absolutely amazing!
30

Jen at The Three Little Piglets — February 29, 2012 @ 12:03 am

I’m so curious now – why the baking soda?
- Cassie replied: — February 29th, 2012 @ 8:35 am
  
  You know, I haven’t done the research as to why it works, I just know it does. I make this very often and use the method for other dishes and it works amazingly every time!
- Cassie replied: — February 29th, 2012 @ 10:43 am
  
  Jen, found this information that explains the baking soda technique. It makes sense to me! http://www.livestrong.com/article/523209-can-baking-soda-make-meat-tender-and-juicy/
31

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