Cashew Chicken Recipe

Turkish people love nuts. Get your minds out of the gutter, I’m talking about fatty goodness. Walnuts, Almonds, Cashews, you can find everything you need at the local market. Some are more expensive than others, but we were fond of buying bags of cashews to make some yummy cashew chicken. I craved some kind of Asian fusion food here in Turkey and I decided to make cashew chicken. Usually when you order cashew chicken in the US, they stiff you on the nuts- you only get about a handful, so when I make it for us I went nut crazy! 

Cashew chicken-4

This is the easiest recipe to make, healthy and if you add a side of brown rice you’ve got a tasty meal. The key is to not over cook the peppers & onions as you don’t want them too soggy, you want them to have a bit of a crunch so it complements the crunchiness of the nuts. Cashews are so buttery and delicious.

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Cashew chicken-2

Cashew chicken-3

Preparation is key as well, if you cut your chicken into cubes along with the peppers and onions, everything comes together quite quickly. Don’t skimp on the fresh ginger though- it gives a spice that cuts through the sauce and it is very good for you!

Cashew Chicken Recipe
Serves 3
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Ingredients
  1. 2-3 chicken breasts
  2. 2 heaping teaspoons of Hoisin sauce
  3. 1 tablespoon Oyster sauce
  4. 2 tablespoons of soy sauce
  5. 1 cup water, or a bit more depending on how much sauce you like in your dish
  6. 5 thin slices of fresh ginger
  7. 1 large red bell pepper
  8. 1 large green bell pepper
  9. 1 white onion, diced
  10. Salt & pepper to taste
  11. 1 teaspoon white sugar
  12. 2 big handfuls of cashews
  13. Brown/white rice (optional)
Instructions
  1. Get a bowl and add your water, hoisin sauce, soy sauce sugar & oyster sauce along with some salt & pepper. Set aside.
  2. Cut your chicken up into bite sized cubes.
  3. Dice your onion, peppers, and fresh ginger.
  4. Get your hot pan on the stove and put some veggie oil, sunflower oil, or coconut oil. Brown the chicken until cooked (add some salt & pepper to it), turning frequently.
  5. Remove from heat, then add the peppers, onion, & ginger. Cook for 2-4 minutes or until the onion turns translucent. Don't brown the peppers.
  6. Add the bowl of sauce into the pan, make sure you have one that can hold some liquid or switch it out, bring to a boil. Reduce the heat to a simmer and return the chicken to the pan.
  7. When you've reduced the sauce a bit to your liking, taste the sauce. Turn off the heat and add the cashews, stir and mix everything together well.
  8. Serve over brown rice.
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We made this dish at least 5-6 times before we left Turkey and each time it got better, especially the more ginger I used. You could probably do this with tofu replacing the chicken as a vegetarian option, or you can leave out the chicken & no tofu altogether. So many options. However you choose to do it, enjoy!

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