Cashew Chicken

Chicken with Cashews

3lbs boneless/skinless chicken breasts, cut into cubes/bite-sized bits

1-2 Tbsp cornstarch
Approx. 1 Tbsp oil

½ cup red wine vinegar (try raspberry balsamic, it’s divine!!)

½ cup Worcestershire sauce

2 Tbsp sugar

½ – 1 tsp crushed red pepper

2 tsp fresh or ground ginger

Approximately 1 cup cashews

Add cornstarch to oil in pan. Cook chicken until no longer pink inside.

Remove chicken from pan and prepare sauce in the same pan.

Combine the vinegar, Worcestershire sauce and sugar in the pan. Simmer a few minutes.

Then add crushed red pepper and ginger. Then add the chicken back the pan. Add cashews and toss to coat.

Good even without the cashews!!

Serve with hot cooked rice.




6 comments on “Cashew Chicken

  1. Hey Tara, on this recipe you say “oil”, but I don’t see that in the list?

  2. Also…what would make a great side dish with this?

  3. Hey Tara, well it turned out GREAT!! I only had about 1.5lbs of chicken so I just cut the ingredients in half. I went a bit overboard on the red pepper, so the kids didn’t get to eat it, but DH and I LOVED IT!!

    Oh, and for a side dish we just had some rolls LOL!

    I have your recipe blog bookmarked, and look forward to making another one of your recipes.

    Thank You, and God Bless 🙂


  4. Sorry about that Melissa. Fixed it now. And yeah, it’s easy to get carried away with that red pepper. Sometimes I cut mine so close, by the time it’s sat in the pan for a bit, my kids will decide against seconds.
    I always just fix this with some jasmine or brown rice and call it good. Other than a salad and/or baby carrots.

  5. Oh and I used peanut oil. I guess that’s traditional for asian type dishes?

    Dh definitely wants me to make this again 🙂 He is very picky so for him to say that means alot. Just gotta remember to cut back on the red flakes LOL!

    Thanks Again Tara!

  6. You could try a *hint* of sesame oil too..WITH another oil. Sesame is so strong!
    Glad to hear it was a hit. 🙂

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