- 1 pound skinless, boneless chicken thighs
- 1 tablespoon minced garlic
- 2 teaspoons soy sauce
- 1 1/2 teaspoons cornstarch
- 1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry
- 3/4 teaspoon salt
- 1/8 teaspoon granulated sugar
- 1/4 cup homemade chicken stock or canned chicken broth
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons minced ginger
- 1/2 cup sugar snap peas strings removed, pods left whole
- 1/2 cup carrots sliced 1/4 inch thick
- 1/2 cup celery sliced 1/4 inch thick
- 1/2 cup unsalted cashews
Are you tired of having the same dish for dinner and want to try something new? Check out this awesome Chinese inspired dish! It is without doubt cashew chicken is one of the most loved dishes in Chinese cuisine.
This recipe is a hit! Take your taste buds on a sweet, magical journey by indulging in this luscious dish made from stir-frying the delightful combo of chicken thighs, garlic, and ginger in carrots and sugar snaps, and then drizzling with little sauce made from soy sauce and rice vinegar.
If you’ve been disappointed before, don’t worry – this is one of the best cashew chicken recipes out there. Like being delicious isn’t enough, this dish can be made quickly in about 30 minutes.
- In a medium bowl, combine the chicken, garlic, soy sauce, cornstarch, rice wine, salt, and sugar. Stir to combine.
- In a small bowl combine the broth, the remaining soy sauce, rice wine, and cornstarch.
- Heat a skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in oil, add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds.
- Push the ginger to the sides, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not quite cooked through, about 1 minute more.
- Swirl the remaining oil, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining salt. Stir-fry just until the sugar snaps are bright green, about 1 minute. Restir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute.