Cashew Chicken

Cashew Chicken

Skip the takeout and make this healthy, economical version of Chinese cashew chicken. Our easy stir-fry recipe yields juicy chicken, crisp-tender veggies and a tasty sauce with a hint of orange flavor that's perfect for spooning over steamed white rice.

Cashew Chicken

  • Ingredients:
  • 1-1/4 lbs boneless, skinless chicken thighs
  • 1-1/2 tablespoons sherry or Chinese rice wine
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon frozen orange juice concentrate, thawed
  • 1 tablespoon water
  • 1/2 to 1 teaspoon sriracha
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, very finely chopped
  • 1-1/2 cups broccoli florets, cut into bite-sized pieces
  • 1/2 red bell pepper, cut into thin strips
  • 2 ribs celery, sliced on the bias
  • 4 scallions, chopped
  • 1/2 cup roasted cashews (preferably unsalted)
  • Salt and freshly ground black pepper

Trim the excess fat from the chicken thighs and cut them into bite-sized pieces. In a medium mixing bowl, whisk together the sherry, soy sauce, and cornstarch. Add the chicken, combine thoroughly and set aside at room temperature for 15 minutes.

In a separate, small bowl, combine the orange juice concentrate, water and sriracha. Set aside.

Heat the vegetable oil in a wok or large, heavy skillet over high heat. Add the chicken, stir-fry for 1 minute, then add the garlic and broccoli florets.

Continue stir-frying until the chicken is golden, about 2 minutes, then add the red bell pepper. Stir-fry 1 minute longer, then stir in the orange juice mixture, celery, scallions and cashews. Season to taste with salt and pepper

Continue cooking until the sauce has thickened, 1 to 1-1/2 minutes more. Remove from the heat and serve over steamed white rice.

Makes 4 servings

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