Cooking Cashew Chicken in the oven or in a slow cooker is also super delicious though! Oven Cashew Chicken is a popular, healthy way to make this tasty take-out dish and we have crockpot instructions below for hands free Chinese food!Ĭashew Chicken goes great with classic takeout dies like Steamed Rice and Chow Mein. The best way to cook Cashew Chicken is stir-fried in a wok for the crispiest, tender chicken pieces and crunchiest cashews. Avoid salted cashews if possible because even with low-sodium soy sauce, they could easily make your dish too salty. If you use raw cashews, toast in the oven for 5 minutes at 350 degrees to make them more crunchy and bring out the flavor. You want to use roasted cashews without salt or unsalted raw cashews for Cashew Chicken. Stir-frying chicken in bite-sized pieces cooks them faster for a fast and delicious dinner in no time.
The tender chicken is lightly coated in cornstarch for slightly crispy outside for the sweet, tangy sauce to cling to.
When you make takeout at home, you can try any dish on the menu for a fraction of the cost whenever a craving hits.Ĭashew Chicken is an easy recipe that uses common ingredients for the sauce you can find at any grocery store. Some are fried and smothered in a sweet sauce, like Orange Chicken, and some are lightly seasoned and tossed with veggies like Hunan Chicken. There are so many delicious chicken recipes on on a Chinese takeout menu, it’s hard to pick a favorite. Orange Chicken is always a top choice for takeout, but the next time you are craving Chinese Food, skip the sticky-sweet fried chicken and make this tasty stir-fry Cashew Chicken recipe instead! The shrimps will be fully cooked by the time the sauce is done.Easy Cashew Chicken is tasty, better than take-out Chinese food made at home! Crispy chicken pieces and crunchy cashews stir-fried in a sweet, tangy sauce.
Cook the onion slices over medium heat until they start to go limp then turn up the heat, add the shrimps, season with salt and pepper, and cook on both sides just until they change color.Īdd the peas and cashew nuts, stir fry, pour in the sauce and cook until the liquid thickens and is no longer cloudy. The cooking time is very short and you don’t want the shrimps to get overcooked because you’re still mixing your sauce. Mix the ingredients for the sauce before you start cooking. Frozen sweet peas must be thawed completely and drained well. You’ll also need an onion which you have to peel and slice thinly. If you can’t get roasted cashew nuts, just toss unroasted ones in an oil-free pan until browned and glistening. We prefer salted but unsalted will work too. This is a stir fry so you want the shrimps to sear immediately once they touch the hot pan. Whether using fresh or thawed frozen shrimps, don’t forget to press them between stacks of paper towels to remove surface moisture. You decide which is more suitable: fresh or frozen. The advantage of using fresh shrimps is that you’ll have shrimp heads and shells that you can boil and mash to make shrimp broth that you can cool and freeze, and use for another dish. If using fresh shrimps that still need to be cleaned and deveined, the prep time will be twice as long. We buy our shrimps frozen and fully cleaned. And it’s not difficult to make it at home so long as you have the right ingredients. One of our go-to dishes whenever we ate at Chinese restaurants, this stir fry is a good illustration of the importance of combining contrast in flavor, texture and color to make a dish appetizing.
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