The goal of this blog is not to just provide another great recipe to try. The purpose is to inspire creative and healthy cooking and eating. All of our recipes feature a lot of fruit and vegetables. This one doesn’t. There is one bell pepper and two green onions. When portioned out to serving size this doesn’t offer even one full serving of vegetables. You may be asking why it is even here. So let me tell you.
This is one of my very favorite dinner menu items is Asian Salad and this recipe pairs perfectly with it. I don’t eat a lot of Cashew Chicken. Maybe half cup with a quarter cup of rice on the side of my huge plate of Asian Salad. This came to be when my growing boys (I have a lot of them if you didn’t already know) brought to my attention they view salad as a starter. In all honestly my husband had told me this several times over the years, but I just thought he was being strange. So making sides like this started to happen on Asian Salad night and I have grown to really enjoy this recipe. Even more I enjoy gathering at the table and enjoying time and great food with the children. Enjoy!
Notes: If you want to bulk up the vegetables in this recipe I have enjoyed reducing the amount of chicken and replacing it with 2 cups broccoli and 1 cup zucchini. Looking for a delicious salad to go with this? Try Asian Shrimp Salad here.
- 1/2 cup Low Sodium Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Packed Brown Sugar
- 2 Tablespoons Oyster Sauce
- 1/2 teaspoon Toasted Sesame Oil
- 3 Tablespoons Vegetable Oil
- 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
- Kosher Salt To Taste
- 1 Tablespoon Chopped Garlic
- 1 Tablespoon Chopped Fresh Ginger
- 1 whole Bell Pepper, Chopped – I like red but green is more commonly used
- 1/4 cup Chicken Broth
- 2 Tablespoons Cornstarch
- 1/2 cup Drained Canned Water Chestnuts, chopped (optional)
- 1 cup Unsalted Cashews (using unsalted is important)
- 2 whole Green Onions, Thinly Sliced
- Cooked Rice Or Noodles, For Serving (optional)
- In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. The first five ingredients. Set aside.
- Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken evenly spread in the pan. Let cook for a few minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
- While the pan is still hot, pour in the broth. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
- Finally, sprinkle on the green onions. Serve with cooked rice or noodles.