Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cashews, roughly chopped
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
Special Equipment Needed:
- Large skillet
- Small saucepan with lid
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a small saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the bell pepper, onion, garlic, and ginger to the skillet. Cook for an additional 3-4 minutes, or until the vegetables are tender.
4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water. Pour the mixture into the skillet and stir to combine.
5. Add the chopped cashews to the skillet and stir to coat. Cook for an additional 2-3 minutes, or until the sauce has thickened and the chicken is cooked through.
6. Serve the cashew chicken over the coconut rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Skillet: Medium-high heat
- Saucepan: Low heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 540
- Fat: 26g
- Carbohydrates: 46g
- Protein: 34g
- Sodium: 1150mg
- Sugar: 14g
- Fiber: 3g
Substitutions for ingredients:
- Chicken: You can substitute chicken with tofu, shrimp, or beef.
- Cashews: You can substitute cashews with peanuts or almonds.
- Soy sauce: You can substitute soy sauce with tamari or coconut aminos.
- Honey: You can substitute honey with maple syrup or agave nectar.
- Rice vinegar: You can substitute rice vinegar with apple cider vinegar or white wine vinegar.
- Jasmine rice: You can substitute jasmine rice with basmati rice or long-grain white rice.
Variations:
- Spicy Cashew Chicken: Add 1-2 teaspoons of red pepper flakes or sriracha sauce to the sauce mixture for a spicy kick.
- Cashew Chicken Stir-Fry: Add additional vegetables such as broccoli, carrots, or snap peas to the skillet for a colorful and nutritious stir-fry.
- Cashew Chicken Lettuce Wraps: Serve the cashew chicken in lettuce cups for a low-carb and gluten-free option.
Tips and Tricks:
- To save time, you can use pre-cooked rice or a rice cooker to cook the rice.
- Make sure to cut the chicken into bite-sized pieces for even cooking.
- Toast the cashews in a dry skillet for a few minutes before chopping for extra flavor and crunch.
- Double the sauce recipe for extra saucy cashew chicken.
Storage Instructions:
- Store any leftover cashew chicken and coconut rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, microwave the cashew chicken and coconut rice separately until heated through.
Presentation Ideas:
- Serve the cashew chicken and coconut rice in separate bowls and let your guests assemble their own plates.
- Garnish with chopped green onions, cilantro, or sesame seeds for added flavor and color.
Pairings:
- Serve with a side of steamed vegetables such as broccoli or green beans.
- Pair with a crisp and refreshing cucumber salad or coleslaw.
Suggested Side Dishes:
- Steamed vegetables
- Cucumber salad
- Coleslaw
- Garlic bread
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not browning, increase the heat and cook for an additional 1-2 minutes.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Cashew chicken is a popular dish in Chinese-American cuisine, originating in Springfield, Missouri in the 1960s.
Flavor Profiles:
- This dish is savory, sweet, and nutty with a hint of tanginess from the rice vinegar.
Serving Suggestions:
- Serve with chopsticks or a fork and spoon.
- Pair with a cold beer or a glass of white wine.
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Region: Thai