Jennifer Lambert

A Sacred Balance

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You are here: Home / Recipes / Cashew Chicken

Cashew Chicken

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December 27, 2016 By Jennifer Lambert 7 Comments

Cashew chicken is a favorite at our house.

It’s easy to make on a weeknight.

It’s even easy enough for my kids to make it!

Everyone loves it – even my baby niece who eats next to nothing. They now call it “Aunt Jennifer’s Chicken.”

We chop up boneless skinless chicken breasts into bite-size chunks. Sprinkle on a little cornstarch and stir in some sugar, salt, sesame oil, and soy sauce. We let it sit for about 30 minutes. This makes a delicious crust when it’s stir-fried in hot oil. We use peanut oil, but coconut oil or olive oil works well too. We avoid canola and most other oils.

Marinating Chicken

My kids love to help by chopping up veggies and setting the table. They often help cook too! The hot oil is a bit too dangerous – even for me. The husband usually does that part.

Yes, she knows she’s supposed to have her hair pulled back. Sigh.

Chopping Vegetables

My husband heats up peanut oil in the wok. He stir-fries the chicken in batches.

Sauteeing Chicken

After stir-frying the chicken, we let it drain in a colander.

He stir-fries the veggies, then adds the chicken and sauce in.

Draining Chicken

These are our favorite cashews.

Our Favorite Cashews

I blend the sauce in a measuring cup. It’s just chicken stock, cornstarch, and Hoisin sauce. Super simple but very flavorful! I often use lots of minced garlic.

Sauce for Cashew Chicken

I like onions, peppers, and mushrooms in mine. The kids prefer just water chestnuts. I make jasmine rice and usually steam some broccoli, carrots, and cauliflower also.

We always have happy kids on Cashew Chicken night!

Cashew Chicken for Dinner

 

Print

Cashew Chicken

Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 4-6 chicken breasts or thighs boneless skinless
  • 1 c vegetables water chestnuts, onions, bell peppers, mushrooms, etc.
  • 2-3 T peanut or coconut oil
  • 1/2 c cashews

Marinade

  • 2 T soy sauce
  • 2 T sesame oil
  • 2 T cornstarch
  • 1 T sugar

Sauce

  • 1 T cornstarch
  • 1.5 c chicken stock
  • 2 T hoisin sauce

Instructions

  1. Slice chicken into bite-sized pieces.
  2. Roll chicken pieces in cornstarch. Marinate in soy sauce, sesame oil, and sugar.
  3. While chicken is marinating, chop veggies and prep rice. Mix sauce in a small bowl or measuring cup. Set aside.
  4. Stir fry chicken in small batches in wok or large skillet. Drain in colander or on paper towels.
  5. Stir fry or steam veggies.
  6. Return chicken to pan and pour in sauce. It should thicken quickly. Add veggies to saucy pan if desired. Sprinkle cashews over top. Garnish with cilantro if desired.
  7. Serve over jasmine rice.

Other Kids in the Kitchen recipes:

Raspberry White Frozen Hot Chocolate – Cooking with Kids | The Gifted Gabber

Super-Healthy and Super-Yummy Strawberry Pineapple Smoothie | Living Montessori Now

Linking up: LouLou Girls, Modest Mom, Strangers & Pilgrims on Earth, Tell Me a True Story, What Joy is Mine, Pat and Candy, VMG206, Oh My Heartsie Girl, Southern Beauty Guide, Classical Homemaking, Holly Barrett, Holley Gerth, Live Laugh Rowe,  Feeding Big, Creative K Kids, Life Beyond the Kitchen, Sincerely Paula, Create with Joy, Happy and Blessed Home, Juggling Real Food and Real Life, Sugar Spice and Family Life, Being a Wordsmith, Strawberry Butterscotch, Saving 4 Six, Kids Activities Blog,
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Comments

  1. Megs says

    December 27, 2016 at 3:56 pm

    Wow! This recipe looks amazing! And my family loves oriental food…I am so putting this on the list.
    Happy Tuesday from the Tell Me a True Story linkup!
    Megs

    Reply
  2. Mother of 3 says

    December 29, 2016 at 2:18 am

    Sounds yummy and easy! Pinned.

    Reply
  3. Hazel Moon says

    December 29, 2016 at 6:28 am

    I love your helper getting in there with the cooking. Thank you for sharing with us here at Tell me a Story.

    Reply
  4. Anita Ojeda says

    December 29, 2016 at 7:43 pm

    I’ll have to try it with some soy chicken ;). The sauce looks tasty and the recipe easy-to-make.

    Reply
  5. Aileen Stewart says

    December 30, 2016 at 12:41 pm

    Love that your daughter cooks with you! Mine has been helping me in the kitchen since she was four and now joins me each month at cook book club where she brings her own dish and recipe just like everyone else :0)

    Reply
  6. LydiaF says

    December 30, 2016 at 10:26 pm

    Look at that smile! It’s nice that all of you were able to do your part in making this dish. Thanks for sharing with us at Creatively Crafty #ccbg :)

    Reply

Trackbacks

  1. Raspberry White Frozen Hot Chocolate - Cooking with Kids - The Gifted Gabber says:
    December 27, 2016 at 9:08 am

    […] Cashew Chicken | Royal Little Lambs […]

    Reply
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