You might be familiar with the cashew chicken (otherwise called chicken with cashew nuts) hailing from Springfield, Missouri. David Leong, the Chinese chef who curated the American favorite, wanted Americans to love and learn about his culture, and the dish has now become an integral part of the region. His recipe consisted of chicken that was fried and tossed in a sauce of soy sauce, oyster sauce, and chicken stock. I made my version with hoisin sauce and lots of garlic so every bite is filled with slightly sweet coated chicken and roasted cashews.
Kung pao chicken vs. cashew chicken:
The distinguishing characteristics between the two is that kung pao chicken is spicy, contains peanuts, and is often made with onions and bell peppers. Cashew chicken has a sweeter sauce tossed with roasted cashews, as well as water chestnuts, celery, or bell peppers.
What is velveting?
This technique ensures the chicken stays moist in the cooking process. Chicken is typically marinated for a certain time, partially cooked in oil, then finished in the sauce. Common ingredients used to do this include cornstarch, oil, soy sauce, garlic, and/or Chinese Shaoxing wine. If you’re interested in other Chinese-inspired recipes using this technique, check out this black pepper chicken and General Tso’s chicken.
Cashew chicken variations:
If you don’t have hoisin sauce, you can use oyster sauce instead. You could also use sugar or honey as sweeteners. If you don’t have black vinegar (a type of rice vinegar made from fermented black rice), rice wine vinegar is a good substitute. If you can’t find Chinese Shaoxing wine, sherry wine can be used in its place.
Storage:
This cashew chicken is best eaten right away, but leftovers can be stored in an airtight container for up to 2 to 3 days. Slowly reheat in a nonstick pan over medium heat.
Did you make this? Let us know in the comments below!
- Yields:
- 4 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 50 mins
- Cal/Serv:
- 646
Ingredients
- 2 tbsp.
cornstarch
- 1 tbsp.
Chinese Shaoxing wine
- 2 tbsp.
Chinese soy sauce, divided
- 1 lb.
boneless, skinlesschicken breasts, cut into 1" pieces
- 1/2 c.
vegetable oil
- 1 tsp.
toasted sesame oil
- 1 tbsp.
finely chopped garlic
- 2 tsp.
finely chopped peeled ginger
- 1/4 c.
(or more) cold water
- 3 tbsp.
hoisin sauce
- 1 tbsp.
Chinese black vinegar
- 2
scallions, sliced 1/2" thick, plus more for serving
- 3/4 c.
unsalted roasted cashews
Steamed white rice, for serving
Directions
- Step1In a medium bowl, whisk cornstarch, Shaoxing wine, and 1 tablespoon soy sauce. Add chicken and toss to coat. Let marinate at least 20 minutes or up to 1 hour.
- Step2In a large wok or skillet over medium-high heat, heat vegetable oil. Fry chicken until lightly golden brown and almost cooked through, about 8 minutes. Transfer to paper towels.
- Step3Wipe out wok. In wok over medium heat, heat sesame oil. Cook garlic and ginger, stirring occasionally, until fragrant and slightly toasted, about 30 seconds. Add water, hoisin sauce, vinegar, and remaining 1 tablespoon soy sauce and bring to a simmer. Add scallions and cook, tossing constantly, until slightly wilted, about 1 minute. Fold in chicken and cashews and cook, tossing occasionally and adding more water if sauce is too thick, until well combined and chicken is cooked through, about 5 minutes.
- Step4Divide rice among plates. Top with chicken mixture, then sprinkle with more scallions.
