Cashew Chicken- a classic on your neighborhood Chinese take out menu. What if I told you it was beyond easy to make at home?
What you need:
2 chicken breasts
1 red bell pepper, sliced
1 small yellow onion, sliced
1 1/2 cup of cashews
2 cloves garlic, sliced
2 green onions, sliced
1 handful mung bean sprouts
1 tbsp corn starch
2-3 Thai chilis
1/3 cup of soy sauce
1/4 cup of hoisin sauce
1 tsp sesame oil
1 tsp chili oil (optional)
2 tbsp brown sugar
Rice (as much as you want)
Vegetable oil (enough to fry in)
1. Chop all your veg and chicken and set aside. In a small bowl, cover the chicken chunks in corn starch and set aside.
2. In a large pan (with a lip) heat up your oil for frying. Fry up your chicken until golden brown (about 3 minutes on each side) and set aside. Also fry your cashews and whole chilies and set aside.
3. Pour out some of the oil and add the onions, peppers, and the white parts of the green onions and cook until the onions get glossy.
4. In the mean time make your sauce by whisking together the soy sauce, hoisin, brown sugar, chili oil and sesame oil.
5. Once the onions are glassy looking, add the chicken back in.
6. Coat the veggies and chicken with your sauce (not too much, you don’t want it to get goopy).
7. Add your chilies, cashews and bean sprouts in and cook for another 2-3 minutes to heat everything through.
8. Plate with rice and sprinkle the green parts of the green onion on top and you are ready to serve!
** Inspired by the Cashew Chicken recipe in the “Lucky Peach: 101 Easy Asian Recipes” cookbook.