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Cashew Chicken

Take-out style cashew chicken with sweet and salty sauce, fresh ginger and green onions served over fluffed sticky rice.
Difficulty: Easy
Time: 35-40 min
Calories: 657 Fat: 4g Carbs: 74g Protein: 24g

This is what comfort take-out tastes like! This meal is easy, quick and proof that there is no need to order food out. You can make just about anything! The flavors are crunchy, saucy, sweet, sticky, and tangy. We can’t get enough. The best way to enjoy this dish is curled up in the couch with a movie, chopsticks and loved ones.

Ingredients
Sushi rice
Cashews
Potato starch
Cashew Chicken Sauce
Ginger
Scallions
Chicken thighs
Featured Ingredient Partners:
ginger: Harmony Valley Farm

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sauté “To jump”. To fry in a small amount of fat at high heat.
Simmer To stew gently below or just at boiling point.

What you need

Medium pot with lid

Medium sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove root ends from green onions and discard; then, thinly slice. Peel ginger and discard peel; then, mince or grate. Remove chicken thighs from package; rinse and pat dry. Cut into ½" pieces.

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Step 2: COOK RICE

Place sushi rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While sushi rice is cooking, begin frying the chicken (Step #3).

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Step 3: FRY CHICKEN

Place potato starch in a wide bowl. Dust chicken pieces about 4-5 at a time in potato starch until all pieces are coated. Place coated pieces on another clean, dry bowl. Heat ¼ cup oil in sauté pan over medium heat. When oil is very hot, add ¼ chicken pieces and fry 3-4 min per side until lightly browned. Remove chicken from pan and place on a paper towel to drain. Repeat this process until all chicken is fried. The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 4: MAKE SAUCE

Remove ¾ of the frying oil from pan and discard. Add ginger and sauté 30-60 seconds; then, add cashew chicken sauce and bring to a simmer. Simmer for 6-8 min until sauce begins to thicken.

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Step 5: FINISH CASHEW CHICKEN

Add chicken to pan and toss until coated in sauce. Continue to cook stirring constantly for 4-6 min; then, add cashews and stir to incorporate. Sauté another 3-4 min until sauce sticks to chicken and cashews are toasted. Remove from heat, add scallions and toss to incorporate.

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Step 6: PLATE YOUR DISH

Divide sushi rice between two plates and top with cashew chicken. Enjoy!