Cashew Chicken Recipe

Chicken breast: The main protein of the dish, cut into bite-sized pieces for quick cooking.

Cashews: Adds a crunchy texture and nutty flavor to the dish.

Olive oil: Used for cooking the chicken and vegetables.

Garlic: Provides a strong, aromatic flavor.

Bell peppers: Adds color and sweetness; you can use any color you prefer.

Green onions: Adds a fresh, sharp taste to the dish.

Gluten-free soy sauce: A key ingredient for the savory sauce, ensuring the dish is gluten-free.

Rice vinegar: Adds a tangy flavor to the sauce.

Honey: Provides a touch of sweetness to balance the flavors.

Cornstarch: Mixed with water to thicken the sauce.

To ensure the chicken remains tender and juicy, avoid overcrowding the wok during the initial cooking stage. Cook the chicken in batches if necessary, allowing each piece to brown evenly. This technique helps in achieving a nice sear and prevents steaming, which can make the chicken rubbery.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in this dish.

• Unsalted cashews - Substitute with almonds: Almonds provide a similar crunch and nutty flavor, and they are also gluten-free.

• Olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is great for high-heat cooking, making it a good alternative to olive oil.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, and can add a different depth of flavor to the dish.

• Bell peppers - Substitute with zucchini: Zucchini has a similar texture and can absorb the sauce well, making it a good substitute for bell peppers.

• Green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish or cooked into the dish.

• Gluten-free soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that offers a similar umami flavor.

• Rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in place of rice vinegar.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and is a good alternative for those who prefer plant-based sweeteners.

• Cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• Allow the cashew chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cashew chicken to an airtight container. If you plan to store it for more than a couple of days, consider using a glass container to avoid any potential flavor absorption from plastic.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together beautifully, making it even tastier the next day.

• For longer storage, place the cashew chicken in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. The cashew chicken can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to eat, thaw the cashew chicken in the refrigerator overnight. This slow thawing process helps maintain the dish's integrity.

• Reheat the cashew chicken in a skillet over medium heat. Add a splash of gluten-free soy sauce or a bit of water to help rehydrate the sauce and keep it from drying out.

• Stir occasionally to ensure even heating. If you prefer, you can also reheat it in the microwave. Cover the dish with a microwave-safe lid or wrap to retain moisture, and heat in 1-minute intervals, stirring in between.

• Serve the reheated cashew chicken over freshly cooked rice or noodles to recreate that just-cooked experience. Garnish with extra green onions or cashews for added crunch and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to the pan.
  3. Add the leftover cashew chicken and stir occasionally.
  4. Cook for about 5-7 minutes until heated through, ensuring the chicken is hot and the cashews remain crunchy.

• Microwave Method:

  1. Place the cashew chicken in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cashew chicken in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  4. Remove the foil for the last 5 minutes to let the cashews regain their crunch.

• Steaming Method:

  1. Place the cashew chicken in a heatproof dish that fits into your steamer basket.
  2. Fill the steamer pot with water and bring to a boil.
  3. Place the dish in the steamer basket and cover with a lid.
  4. Steam for about 10 minutes or until the chicken is thoroughly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the cashew chicken in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 2-3 minutes if necessary.

• Wok: A deep, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Cutting board: A durable surface used for chopping and preparing ingredients like chicken, bell peppers, and green onions.

• Chef's knife: A versatile knife essential for cutting chicken into bite-sized pieces and chopping vegetables.

• Measuring spoons: Tools used to measure small quantities of ingredients like olive oil, rice vinegar, and honey accurately.

• Measuring cups: Tools used to measure larger quantities of ingredients like cashews and soy sauce.

• Garlic press: A tool used to mince garlic quickly and efficiently.

• Mixing bowl: A bowl used to combine the cornstarch and water to create a slurry.

• Serving spoon: A large spoon used to serve the finished dish over rice or noodles.

• Rice cooker: An optional tool for cooking rice to serve with the cashew chicken.

• Tongs: A tool used for handling and turning the chicken pieces while cooking.

Prep ingredients in advance: Chop the chicken, bell peppers, and green onions ahead of time and store them in separate containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Measure sauces beforehand: Measure out the soy sauce, rice vinegar, honey, and cornstarch mixture before you start cooking.

Cook rice or noodles simultaneously: While preparing the cashew chicken, cook your rice or noodles simultaneously to save time.