Better than takeout – this delicious and healthier Cashew Chicken is easy to make at home and is full of veggies!
Hurricane Irma update: She’s still coming! It’s 8:00 a.m. on the east coast, and I finally slept well last night after being spending a few restless nights frequently checking on Hurricane Irma. I guess I finally got tired enough to sleep! Being the weather nerd that I am, combined with the fact that I live in Florida, I haven’t been able to take my eyes away from this massive storm. The track has shifted slightly west, and currently shows Irma hitting the southern tip of Florida and marching all the way up the state. I’m not sure if this is better or worse than a sweep up the east coast. The movement over land will weaken the storm, but at the same time the damage will be significant. Irma has officially weakened to a strong Cat 4, which means it will likely be a 1 or 2 by the time it hits my location in North Florida (assuming it stays on the current projected path). Meanwhile, Irma continues to leave a trail of destruction in the Caribbean.
Originally I wasn’t planning to post today, but couldn’t resist sharing the latest update, so there you go. You all get a new recipe in addition. (Yay!)
I am frequently on a search to find and create homemade, healthier versions of some of our favorite restaurant dishes. Casey enjoys American Chinese food, and so this Cashew Chicken recipe is the result of Monday’s dinner experiment. Honestly, I find it a little disappointing that most restaurants here in the U.S. serve “Americanized” versions of international cuisine. I would be interested in trying more authentic foreign foods to see what they taste like, and would love to learn how to cook dishes from other cultures. I’m not a picky eater and will try almost anything once (except insects or animal intestines…that’s where I personally draw the line). Well, I say I wouldn’t eat insects, but I did eat a chocolate covered cricket once. That occasion was the first and last time I will ever eat a cricket unless I’m hungry to the point where anything will suffice.
I admit that personally I have never tried Cashew Chicken at a restaurant, so I have no idea how this version compares. However, I thought it was tasty, and Casey pronounced it “delicious”. His compliments are not to be taken lightly, so I’m marking this one a winner.
This recipe is adapted from a recipe I found in a Taste of Home cookbook that I’ve had for years. I’m not sure exactly when it was printed.
- 1/4 cup rice vinegar
- 3 Tablespoons low sodium soy sauce
- 1 Tablespoon sesame seed oil
- 1 1/2 teaspoons garlic powder
- 3 large chicken breasts (about 1 1/2 pounds), cut into bite sized chunks
- 3 Tablespoons olive oil
- 3 cups broccoli florets
- 1 1/2 cups thinly sliced carrots
- 1/4 cup low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 Tablespoon ground ginger
- 2 teaspoons cornstarch
- 1 cup roasted, salted cashews
In a large, sturdy zip-top bag, combine first four ingredients. Add chicken pieces, close bag, and shake to coat. Place in refrigerator and let marinate for 2-3 hours.
Remove chicken from bag and reserve marinade. In a large skillet or wok, heat olive oil over medium heat. Add chicken and stir-fry for 7-10 minutes or until chicken is cooked through. Remove chicken with a slotted spoon and set aside.
Add broccoli and carrots to skillet and stir fry until tender, about 7-10 minutes. In a small bowl, combine the 1/4 cup soy sauce, hoisin sauce, ginger, and cornstarch. Add to vegetables in skillet. Cook, stirring frequently, just until thickened. Add cashews and chicken and stir to coat; cook 1-2 minutes more until chicken/cashews are heated through.
Serve with rice or quinoa.
~K in the Kitchen