Cashew Chicken

Cashew Chicken

This nutty, garlicky chicken is the next best thing to take out.

Family budget friendly and chock full of fresh vegetables, often pulled from our garden, this tasty stir fry comes together quickly and easily.

We have “extra sauce over the rice” lovers in our family, so we often double those ingredients.

Boneless, skinless chicken thighs are cheaper per pound at Costco than chicken breasts, but breasts can easily be used if you are looking for a leaner cut of meat.

Despite knowing how to cook rice on a stove top, as a busy momma of 4, I use this rice cooker, Aroma 3 quart, available from Costco for around $30.
Reliable, quick, and useful for other recipes, this steamer/cooker is one of the most frequently used appliances in my kitchen!


Cashew Chicken


2 Tblsp olive oil
1lb boneless, skinless chicken thighs, diced
1 cup thinly sliced carrots
3 cups broccoli florets
1 cup fresh or frozen snow peas
1 yellow onion, diced
2-3 cloves garlic, crushed
2 tsp fresh minced ginger, or 1 tsp powdered

2 cups chicken broth
1/4 cup cornstarch or arrowroot powder
3 Tblsp soy sauce
1 Tblsp rice vinegar
1 tsp sesame seed oil, optional

1 1/2 cups cashews
Hot cooked rice, white or brown

In a small mixing bowl, combine sauce ingredients.  Whisk with a fork until smooth.  Set aside.
Heat olive oil in a large skillet over high heat, just until shimmering.  Add diced chicken and quickly stir fry until no longer pink, about 3-5 minutes.  Remove with slotted spoon and set aside.
Add carrots and broccoli and stir fry for 3-5 minutes.  Add snow peas, garlic, ginger and onion and stir fry until onion is soft and translucent and broccoli and carrots are crisp tender. Add chicken and broth mixture.  Cook and stir for 3-5 minutes more or until sauce just begins to thicken.
Stir in cashews or serve cashews in a bowl on the table for sprinkling on top as desired.

Serves 4

Adapted from this Taste of Home recipe