I’ve got an easy chicken dish for you all! Outrageous or surprising, I know. But who’s complaining, right?
Side note, I find that my diet consists of chicken more and more each day. It’s easy to make and the possibilities are endless; it can go from fancy to a quick stir fry. Whatever fits your fancy, the possibilities are endless. Okay, now back to this dish – today I’m sharing with you my quick and easy Cashew Chicken. It takes less than 30 minutes to make. It can be accompanied over a bed of white rice, or serve with rice and peas and extra added vegetables.
I could live off of chicken, you guys. Once I open the seasoning cabinet and start tossing ingredients together, I just know some sort of a miracle will arise.
So, hubby mentioned awhile back the best Cashew Chicken he ever had was in a province in Haiti called Au Cap. Consequently, you know I had to find a way to recreate this childhood dish for him, right? Funny how we always remember the simplest things in life. Now, to be honest a lot of ingredients are missing since he really could not describe this “really good dish” or Cashew Chicken. So, I created my own version of Cashew Chicken for him, which turn out to have a little more of an Asian flare to it than Haitian…Mmmm. Sadly, it wasn’t a hit like the one from his childhood, since the only thing I had to go off of was “it was really good”, but I managed to create my own version with the hope it would satisfy his adult urges. I think it’s safe to say it did. Moreover, our first born liked it so much to the point he gave me a thumb up. Another side note, something or a trend must be going on in our house with everyone expressing their feelings with thumbs up – haha! Should I be worried?
I used Purdue chicken to create this Cashew Chicken. All I did was washed and pat dry the meat. Then I cut the meat in small cubes, cooked it in some oil, and added 1 red bell pepper (a mini red bell pepper – they’re the cutest!), with a few more ingredients – and voila! Cashew Chicken is done. Perfect for busy weeknights.
Here’s what you’ll need:
1.8 lb. skinless chicken breast or 2 medium chicken breast
2 tbsp. vegetable oil
Add 1 tsp. ground ginger
Add 1 tsp. minced garlic
One red bell pepper
¼ cup apple cider vinegar
2 tsp. pure sesame oil
Salt and pepper to taste.
2 tbsp. cornstarch
½ cup of cashews
1 tbsp. low sodium soy sauce
6 tbsp. brown sugar, divided.
¼ tsp. ground cayenne (optional)
1 green onion
- 1.8 lb. skinless chicken breast or 2 medium chicken breast
- 2 tbsp. vegetable oil
- Add 1 tsp. ground ginger
- Add 1 tsp. minced garlic
- One red bell pepper
- ¼ cup apple cider vinegar
- 1-cup water
- 2 tsp. pure sesame oil
- Salt and pepper to taste.
- ¼-cup water
- 2 tbsp. cornstarch
- ½ cup of cashews
- 1 tbsp. low sodium soy sauce
- 6 tbsp. brown sugar, divided.
- ¼ tsp. ground cayenne (optional)
- 1 green onion
- Heat the skillet with the 2 tbsp. of vegetable oil on high heat. Cut the chicken breast in small cubes and add to the heated oil. Allow chicken to brown; stirring occasionally. Reduce to medium heat.
- Once brown, add the red bell pepper, ground ginger and minced garlic, and apple cider vinegar. Allow to simmer. Then slowly add the water, and the pure sesame oil. Add salt and pepper to taste. Allow to simmer for about 3 minutes.
- Meanwhile, In a small bowl mix ¼-cup water with the cornstarch. Stir then pour over the chicken. Allow to simmer for 1-2 minutes. Add ½ cup of cashews, low sodium soy sauce, brown sugar (3 tablespoon at a time).
- You may also add ground cayenne (optional) for added heat. Allow to simmer for 5 minutes. Add 1 green onion. Serve with rice and Enjoy!
- Note: you may add a little more water to help loosen the thickness of the sauce.
Hope you enjoy this quick recipe….Until next time friends!