on Jan 30, 2017, Updated Jul 19, 2021 50 Comments Cashew chicken was always one dish I turned to when I saw it on the menu, but now that I realize I’m sensitive to MSG and preservatives, it is one of those recipes that I just knew I had to make at home so that my whole family could enjoy it. As I remade the recipe, I was determined that it had to be one that I could make on the busiest of weeknights, that it tasted just as delicious (if not more so) than the restaurant version, and that it had to be easy! Mission accomplished!
Cashew Chicken Recipe
How to Make Better Than Takeout Cashew Chicken Recipe
To make it, I start by cutting my boneless, skinless chicken breasts into 1 1/2-inch pieces. Toss the chicken in cornstarch or arrowroot powder until it is well coated and set aside while you heat your oil of choice in your skillet. You can use coconut oil, butter, or olive oil. Then, add your chicken pieces to the heated skillet and cook until lightly browned, about 5 minutes, stirring frequently. While you chicken is cooking, stir together the sauce for the cashew chicken. It includes soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger and red pepper flakes. Pour it into the skillet along with the chicken. And then add in your raw cashews. Stir them in and then cook for just a few more minutes until the cashews are heated throughout, but still have a definite crunch. For a little color and additional depth of flavor, I like to also include green onions. The really make it scrumptious, I think. You can then serve with lo mein, cooked rice, zucchini noodles, or broccoli.
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Here’s my Cashew Chicken Recipe. I hope you love it! Enjoy!Robyn xo
