W HEN you’re tired of eating the traditional or normal stew with your rice, cashew chicken recipe is a what you need to try. It is a very quick stir fry that you would have ready under 30 minutes.
I used broccoli and zucchini but feel free to use any vegetables of your choice and if you don’t like vegetables you can use bell peppers (tatashe) in place of it.
1 Pound Boneless chicken breast (2 cups); cut into small size
¾ Cup Roasted unsalted cashews
½ Cup Red bell (chopped)
½ Cup Onion (chopped)
1 Cup Vegetables (I used broccoli and zucchini)
2 Cloves Garlic (minced)
2 Tablespoons Rice vinegar (optional)
2 Tablespoons Vegetable oil
2 Tablespoon sesame oil
2 Tablespoons Soy sauce
2 Tablespoons Corn starch
Salt and pepper
2 Tablespoons Honey
Season the chicken with salt and pepper, add cornstarch and coat very well. You can use a Ziploc bag for this process.
Heat the oils and cook the coated chicken on both sides for about 3-5 minutes depending on how big the chicken. You don’t need to fully cook the chicken because you’re going to continue the cooking, later on, 80% is okay. Remove and set aside.
In the same skillet, add the onion, bell pepper, zucchini, broccoli (or any vegetables you’re using), and garlic. Stir and cook for about 3 minutes or until the vegetables are tender and crispy.
Add ginger powder
Return the chicken and continue to cook.
In a small bowl, add rice vinegar (if you’re using), honey, soy sauce, ginger, and whisk. Add the roasted cashew, sauce, and combine. Let the sauce simmer for about 1-2 minutes. Check the seasoning and adjust if necessary.
Serve and enjoy with rice or spaghetti!
Sodamade, a food blogger is based in the UK.