IE 11 is not supported. For an optimal experience visit our site on another browser.

Cashew Chicken

COOK TIME
7 mins
PREP TIME
35 mins
SERVINGS
3
RATE THIS RECIPE
(25)

TODAY Table is sponsored by Walmart. Our editors independently created this recipe. If you purchase the ingredients through our links, we earn a commission. Learn more about Shop TODAY.

COOK TIME
7 mins
PREP TIME
35 mins
SERVINGS
3
RATE THIS RECIPE
(25)

Ingredients

  • 4 Chinese dried Shiitake mushrooms
  • 12 ounces boneless chicken breast or thigh
  • 2 tablespoons soy sauce
  • 1 teaspoon Shao Hsing rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup roasted and unsalted cashew nuts, about 3 ounces
  • 2 tablespoons peanut or vegetable oil
  • 3 slices ginger
  • 1 teaspoon garlic, finely minced
  • 1 red bell pepper, cut into 1-inch squares
Fulfilled by

Chef notes

When I was writing "Wisdom of the Chinese Kitchen," Cashew Chicken was one of the first recipes I asked my father to teach me because his was so exceptional. Stir-frying this recipe always makes me think of my him and once you get down the technique (which is pretty simple to master), this will definitely become a repeat dinner option. The combination of garlic and ginger always make a dish shine with flavor, and when combined with earthy shiitake mushrooms, tender chunks of chicken and buttery cashews, it's unstoppable. 

Technique tip: Never use a nonstick wok or skillet for preparing this dish or any stir-fry. Most nonstick cookware is not suited for high heat cooking and will not properly sear the chicken.

Swap option: Instead of cashew nuts you can use almonds, peanuts to pine nuts.

Preparation

1.

In a medium bowl, soak the mushrooms in 1/3 cup cold water for 30 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems, and think slice the caps.

2.

Cut chicken into 1-inch cubes. In a medium bowl, combine the chicken, 1 tablespoon soy sauce, rice wine, cornstarch, sugar, and salt. Stir-to combine and set aside.

3.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 tablespoon vegetable oil and ginger, and stir-fry 10 seconds. Carefully add the chicken mixture, spreading it in the wok. Cook, undisturbed 1 to 2 minutes, letting chicken begin to brown. Then using a metal spatula, stir-fry 1 to 2 minutes, or until chicken is browned on all sides but not cooked through. Transfer chicken to a plate and set aside.

4.

Add remaining 1 tablespoon vegetable oil to the wok and then add garlic, mushrooms, and red pepper, and stir-fry 1 minute. Swirl in reserved mushroom soaking liquid and stir-fry until almost all the liquid has evaporated, about 1 minute.

5.

Return the chicken to the wok with any juices that have accumulated, along with the cashews and the reminding tablespoon of soy sauce and str-fry 1 to 2 minutes, or until chicken is cooked through. Serve immediately.