Here are more delicious chicken recipes to try! Ready in just 20 minutes, my Rainbow Vegetable Spring Rolls would be a fresh, bright addition to your cashew chicken. Spring Rolls: I know this one may sound a little more intimidating, but spring rolls are actually VERY easy to make.Stay true to this Asian-inspired chicken dish and serve with delicious Chow Mein or Lo Mein noodles. Noodles: Noodles make everything better - always.You can always sneak in some extra veggies to this dish. Veggies: Choose and chop you favorite vegetables and serve them steamed aside your cashew chicken or even mix it into your rice bowl! I sautéed my chicken with red pepper and green onions.Trying to keep things low carb? Try simple cauliflower rice or my 20-minute cauliflower fried rice. You can use white rice, brown rice, or my personal favorite vegetable fried rice. Rice: These delicious cashew chicken bites are the perfect protein for a simple rice bowl.You can even serve this as an appetizer over lettuce wraps! Garnish and serve: Stir in cashews and serve immediately with green onions and sesame seeds for garnish, if desired.Add in red bell pepper and cook for 2-3 additional minutes. The sauce will thicken up pretty quickly. Add sauce to chicken: With the chicken still in the pan, add the sauce and stir frequently.Prepare sauce: While the chicken is cooking, add soy sauce, vinegar, brown sugar, sesame oil and hoisin sauce to a medium bowl.Add in chicken and sauté for 3-4 minutes to brown the chicken on the outside (the chicken will continue to cook in the sauce). Sauté chicken: Add olive or vegetable oil to the same pan.Add in cashews and sauté until golden brown. Sauté cashews: Heat a large skillet or wok.Coat the chicken: Add the chicken and cornstarch to a large Ziplock bag and toss to coat.I suggest using low-sodium soy sauce in this dish to control the salt level, but you can always add some water to help with the salt if you only have regular soy sauce. Speaking of the sauce, I mixed together soy sauce, brown sugar, rice wine vinegar, sesame oil and hoisin sauce to create this mouthwatering glaze.

This tender juicy pan fried chicken, stir fried in a sticky, sweet and tangy sauce, takes only 20-minutes and is perfect for all chefs, novice to pro!įirst, I coated the chicken in cornstarch, and then pan fried it over really high heat, which keeps the chicken really juicy and also helps to thicken up the sauce. Yes, I said QUICK and EASY! If you’ve ever wondered what cooking magic happens in the restaurant kitchen, I’m here to tell you that you, too, can be a magician. And last year, with so much more time spent at home with social distancing, I certainly ordered my fair share of take-out, like General Tso’s Chicken and Beef and Broccoli - great in my stomach but hard on the wallet! So I finally decided it was time to create my own version of the mouthwatering cashew chicken that was as delicious (if not better) than my favorite restaurants while also being super quick and easy. Here are more delicious chicken recipes to try!Ĭashew chicken has to be one of my all time favorite take-out dishes.

Cashew chicken recipe