Name: Easy Cashew Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: For the Chicken: -; 4 skinless, boneless chicken breasts (about 1 1/2 to 1 3/4 pounds total), cut into 1-inch cubes -; 3/4 cup peanut oil or other vegetable oil -; 3 tablespoons chili powder -; 1/2 cup tamari (or soy sauce; use wheat-free tamari or soy sauce if you need to cook gluten-free) -; 1/2 cup honey -; 2 cups raw cashews -; 3 cups onions (about 2 medium large onions), roughly chopped -; 3 cups mushrooms, roughly chopped -; For garnish, optional: -; 1 to 2 teaspoons minced fresh ginger -; 1/4 cup chopped scallions or green onions, green parts only -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Easy Cashew Chicken

1. For the Chicken: -

2. 4 skinless, boneless chicken breasts (about 1 1/2 to 1 3/4 pounds total), cut into 1-inch cubes -

3. 3/4 cup peanut oil or other vegetable oil -

4. 3 tablespoons chili powder -

5. 1/2 cup tamari (or soy sauce; use wheat-free tamari or soy sauce if you need to cook gluten-free) -

6. 1/2 cup honey -

7. 2 cups raw cashews -

8. 3 cups onions (about 2 medium large onions), roughly chopped -

9. 3 cups mushrooms, roughly chopped -

10. For garnish, optional: -

11. 1 to 2 teaspoons minced fresh ginger -

12. 1/4 cup chopped scallions or green onions, green parts only -

How to cook deliciously - Easy Cashew Chicken

1. Stage

Marinate the chicken: Place the cubed chicken in a medium bowl. Add the oil. Add the tamari until the marinade turns dark brown (about 2 tablespoons per breast). Sprinkle the chili powder over the chicken pieces while stirring, so that each piece of chicken gets well coated with the chili powder and marinade. Stir in the honey, about 2 tablespoons for each breast. Add chopped ginger if using. Marinate for 1/2 hour to several hours, the longer the better.

2. Stage

Toast the cashews: Heat a skillet on medium high heat. Spread the cashews in a single layer over the bottom of the pan. Stir until lightly browned, remove from heat.

3. Stage

Sauté the chicken: Heat a large skillet on medium high heat. Working in batches if needed so you don't crowd the pan, use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the extra marinade. Sauté the chicken pieces until just cooked through, remove from the pan and set aside. Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria). Pour off all but 1 tablespoon of the marinade into a separate bowl and reserve.

4. Stage

Sauté onions and mushrooms: In the same pan, sauté the onions on medium high to high heat for several minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add some reserved marinade to the pan if necessary.

5. Stage

Combine all the ingredients: Add the chicken and cashews back to the pan with the mushrooms and onions. Stir to combine.

6. Stage

Serve: Stir in onion greens (if using) right before serving. Serve over rice. This will keep for about 5 days in the refrigerator, covered.