Glad to have an easy, flavorful dinner recipe! And try slicing the ginger and garlic, even if you usually grate/mince them. Definitely recommend oyster sauce, if you've got it. Green beans were tender-crisp and onions, just right. Perfect! No substitutions or modifications needed. Great base recipe that is infinitely swappable! Also I used molasses instead of brown sugar, thighs instead of breasts and snap peas instead of beans. Made this tonight and it was great! Didn't have oyster sauce so I used a dash of fish sauce + hoisin. There are recipes that are 'good' and those that will not get lost in the shuffle, and this one is from the latter group. I used a cast iron deep skillet for this, and needed to cook the chicken in two batches. The sauce has a deep savory flavor and the caramelization of the onions makes this memorable. Out of the recipes for cashew chicken I have tried, this is the true keeper. I always double the sauce to put it over rice. I usually throw in a few other vegables and mushrooms just because I love them. I've done it with both chicken breast and chicken thighs and it is luscious with either. This delicious dish replaced my old favorite stir fry.

I made 50% more sauce than recommended and we ate it with white rice. We loved this recipe! It was a hit with everyone, and the sauce was delicious. To make sure it wasn't bland, I added a generous pinch of red pepper flakes with the beans and onions, which I will do again, even when I have chicken and cashews. I made some substitutions: sliced pork chops for the chicken and peanuts for the cashews - and it was excellent! Still, I am looking forward to trying it as written, Transfer chicken and vegetables to a platter. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes.

Add reserved sauce and return chicken to skillet. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Step 4Ĭook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Transfer chicken to a plate (it won’t be totally cooked through don’t worry as it will finish cooking in the sauce). Turn and cook until other side is just opaque, about 1 minute. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. If any slices are longer than 2', cut in half crosswise. Step 3Ĭut chicken into 1/2'-thick slices. Transfer cashews to a small plate and let cool, reserving oil in skillet. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Add cashews and tilt skillet toward you so that the oil pools around cashews. oil in a large nonstick skillet over medium. Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp.

Cashew chicken