Why not try Cashew Chicken this weekend?

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.


Cashew Chicken

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.

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