quick

Stay-In Cashew Chicken

by turnips + tantrums

I really, really love staying in. Honestly now, what can possibly be better than putting the kids to bed, throwing on some comfy PJs and watching some TV with a big ‘ol bowl of Chinese food? Few things I tell you, few things. That’s where this little gem comes in. This Cashew Chicken Recipe comes together in under 20 minutes, has a healthy spin (quinoa instead of rice) and everyone in this family of 4 ate it. Count me in.

enjoy!

xo

jackie

turnips + tantrums

Stay-In Cashew Chicken

5 from 3 votes
Kick up your feet and skip the take-out. This stay-in classic will have your family fed in no time.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Adults
Course: Main Course
Cuisine: Chinese
Calories: 734
Ingredients Method

Ingredients
  

  • 1/2 cup Soy Sauce
  • 3 tbsp Brown Sugar
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 2 tbsp Cornstarch
  • 1 pound Chicken Thighs or Breast
  • 4 tbsp Olive Oil
  • 4 cloves Garlic, chopped
  • 1 inch Piece Ginger chopped
  • 1 Bell Pepper diced
  • 8 oz Sliced Water Chestnuts
  • 1 cup Salted Cashews
  • 2 Green Onions sliced, white & green parts
  • Sesame Seeds
  • 1 cup Quinoa cooked, yields about 2.5 cups

Method
 

  1. First off, get your quinoa cooking. Once you have that started, heat up the sauté pan on high (8/10) with the olive oil, until smoking. Add your chicken and brown on all sides, 4-5 minutes. Meanwhile, in a 2 cup measuring glass, mix soy sauce, sherry, brown sugar, vinegar, sesame oil, and cornstarch. Fill to the 1cup mark with water. Stir and set aside.
  2. Once the chicken has browned, add in garlic, ginger and bell pepper. Stir around for 2-3 minutes, until bell pepper has started to soften. 
  3. Turn down the heat to medium-high (6/10) and add sauce mixture. Stir around really well, don’t let it sit for too long or you’ll have burned soy and sugar, not so tasty. 
  4. Add cashews and water chestnuts and heat through, and the sauce has thickened, about 2 minutes.
  5. Serve over quinoa, top with sesame seeds and green onion.

Recipe source: inspired by the Pioneer Woman’s “Cashew Chicken.”

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