Cashew Chicken is a delightful dish that seamlessly blends the succulence of tender chicken with the crunchiness of cashews, creating a symphony of flavors and textures that will tantalize your taste buds. This recipe, originating from the heart of Chinese cuisine, brings together a medley of ingredients that are not just delicious but also nutritious, making it a perfect addition to your culinary repertoire. With its quick and easy preparation, it’s ideal for busy weeknights when you crave a homemade meal bursting with Asian-inspired goodness.
Ingredients:
- 1 cup rice vinegar
- 1/4 cup sherry wine
- 1/4 teaspoon garlic powder
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 cups broccoli florets
- 3 carrots, thinly sliced
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons ground ginger
- 1/3 cup salted cashews
- Cooked rice, for serving
Nutritional Information (per serving):
- Calories: 416.3
- Fat Content: 23.3g
- Saturated Fat Content: 4.1g
- Cholesterol Content: 73.1mg
- Sodium Content: 1425.5mg
- Carbohydrate Content: 20.6g
- Fiber Content: 2g
- Sugar Content: 6.4g
- Protein Content: 31.2g
Recipe Yield:
- Serves: 6
Cooking Instructions:
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Marinating the Chicken: In a large bowl, combine the rice vinegar, sherry wine, and garlic powder. Add the chicken pieces to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld together beautifully.
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Cooking the Chicken: Once marinated, remove the chicken from the bowl, reserving the marinade for later use. Heat oil in a wok or large skillet over medium-high heat. Stir-fry the chicken pieces for 2-3 minutes or until they are no longer pink. Using a slotted spoon, transfer the cooked chicken to a plate and set it aside for now.
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Stir-Frying the Vegetables: In the same skillet, add the broccoli florets and sliced carrots. Stir-fry them for about 3 minutes or until they are just tender but still retain a delightful crunch.
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Creating the Sauce: In a small bowl, mix together the cornstarch, soy sauce, hoisin sauce, and ground ginger. Pour in the reserved marinade and stir until everything is well combined. This savory sauce will infuse the dish with layers of umami goodness.
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Combining the Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring gently to coat everything evenly. Allow the sauce to thicken slightly and heat through.
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Adding the Final Touch: Once the sauce has thickened to your desired consistency, sprinkle in the salted cashews. These crunchy gems will add a delightful contrast to the tender chicken and crisp vegetables.
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Serving Suggestions: Transfer the Cashew Chicken to a serving dish and garnish with additional cashews if desired. Serve this delectable dish over a bed of steamed rice, allowing the flavors to mingle and meld together harmoniously.
Tips and Variations:
- For an extra burst of freshness, add some thinly sliced green onions or chopped cilantro as a garnish.
- Feel free to customize the vegetables in this dish based on your preferences. Snow peas, bell peppers, or water chestnuts would all make delicious additions.
- If you prefer a spicier kick, add a dash of crushed red pepper flakes or a drizzle of sriracha sauce to the sauce mixture.
- To make this dish vegetarian-friendly, substitute tofu for the chicken and use vegetable broth instead of sherry wine in the marinade.
With its enticing aroma and irresistible flavors, this Cashew Chicken recipe is sure to become a staple in your culinary repertoire. Whether you’re cooking for a family dinner or entertaining guests, this dish will impress with its simplicity and sophistication. So why wait? Head to the kitchen and whip up a batch of this mouthwatering Cashew Chicken today!
