I love trying to recreate our favorite takeout foods at home, and this super fast cashew chicken recipe has quickly become a family favorite! All of the ingredients in this dish are readily available at your local market. To make it a 15 minute meal at night, chop the chicken, onions, celery, and scallions in the morning. You can also make the sauce that morning. Then when you get home, you can just heat up the rice and throw everything else in the pan to stir fry. So easy!
- cooked brown or white rice (I use Whole Foods or Trader Joe’s Organic Frozen Brown Rice in a pinch-it’s great!)
- 2 tbsp. Hoisin sauce
- 2 tbsp. oyster sauce
- 1 tbsp. sesame oil, dark (toasted)
- 1/2 tsp. red chili paste (Thai kitchen makes a good one)
- 3-4 tbsp. vegetable oil
- 1 lb. boneless, skinless chicken breasts, cut in 1" pieces
- 1/2 small yellow onion, cut into 1" pieces
- 2 celery stalks, sliced 1/2" thick
- 1/2 cup roasted, unsalted cashews
- 1 tbsp. garlic, minced
- 1 green onion (scallion), sliced very thin on a diagonal
If making a side of rice, start it first and cook according to the directions on the package.
Stir together the Hoisin and oyster sauces, the sesame oil, and the chili paste (if using) in a small bowl. Set it aside.
Heat a wok or a large skillet over medium-high heat. (I just use my biggest frying pan. I have no space for a wok!) When the pan is really hot, add 2 tablespoons of the vegetable oil and the chicken. Leave the chicken for a minute without stirring it so it can sear. Once the chicken easily releases from the bottom of the pan, use a spatula to flip and stir-fry another minute. Transfer the chicken to a plate.
Add 1 tablespoon of the vegetable oil to the pan along with the onions, celery, cashews, and garlic. Stir-fry until crisp tender, about 2 minutes, adding more oil if needed. Add the sauce mixture and the chicken. Keep stir frying until the chicken is cooked through and the sauce thickens, 3 to 4 minutes longer.
I like to serve this family style. Pile the rice on a large serving platter, then pour the cashew chicken over the top. If using, sprinkle the scallions over the top for extra color.
Pat yourself on the back for not ordering takeout!
Recipe adapted from Joey Altman’s Without Reservations
Amanda Haas is a cookbook author and founder of the website One Family One Meal, which provides free recipes, menu plans, and shopping lists to parents who want to cook healthy meals their entire family will love. Her most recent book project is Williams-Sonoma’s Essentials of Roasting, Revised Edition.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.