This cashew chicken is close to the real Cantonese deal. It calls for chicken thighs, ginger, and garlic to be stir-fried with sugar snaps and carrots in a simple, barely there sauce made with rice vinegar and soy sauce. Done in 30 minutes. And darn near keto.
- Quick Glance
- 30 M
- 30 M
- Serves 2 to 3
In a medium bowl, combine the chicken, garlic, 1 teaspoon of the soy sauce, 1 teaspoon of the cornstarch, 1 teaspoon of the rice wine, 1/2 teaspoon of the salt, and sugar. Stir to combine.
In a small bowl combine the broth, the remaining 1 teaspoon soy sauce, 2 tablespoons rice wine, and 1/2 teaspoon cornstarch.
Heat a 14-inch (36 cm) flat-bottomed wok or a 12-inch (30 cm) skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, tilting the wok to evenly coat the bottom of the pan. Add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds.
Push the ginger to the sides of the wok, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not quite cooked through, about 1 minute more.
Swirl the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining 1/4 teaspoon salt. Stir-fry just until the sugar snaps are bright green, about 1 minute. Restir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute.
Serve the cashew chicken immediately. Originally published June 20, 2010.
Recipe Testers' Reviews
Wonderful and easy. This recipe only has a handful of ingredients, prep time is next to nothing, and the outcome is fabulous. I actually made it twice, once using chicken thighs per the recipe and the other using chicken breast. Both versions were terrific.
For variety, you can add ingredients to your liking; I personally would’ve wanted a little tofu. Either way, I think it’s a winner. It’s light and healthy yet packed with flavor. Definitely a must-try!
In its simplicity, this recipe is full of greatness. You can just tell you’re doing something good for your body and soul as you cook and eat it.
I substituted vegetable stock for the chicken (I had run out of homemade chicken stock) and I used gluten-free soy sauce as I must now eat gluten-free. These two changes account for subtle differences in the flavor profile, but nothing too dramatic. The recipe delivers what it intends to by creating a fast stir-fry with a light sauce. (It’s so quick, it’s almost embarrassing.) It makes me want to try other recipes in Young’s book.