Cashew Chicken is a classic American Chinese takeout dish that varies wildly from restaurant to restaurant. Make it at home to get it perfect every time.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium high heat. Add chicken (do in batches if necessary) and saute for about 4 minutes until cooked through. Remove chicken to a plate. Add remaining 1 tablespoon oil to pan with vegetables and sauté for 4 minutes until lightly browned.
While chicken cooks, combine sauce ingredients.
Add ginger and garlic to pan and cook about 30 seconds. Stir in water chestnuts, sauce and cooked chicken with any juices on plate. Cook until heated through just a minute or two. Stir in cashews and serve.
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I love the flavors from the sauce. Recipes always take me a little longer than stated, but this one was pretty close. The flavors were so good together with the crunch from the pecans. I was worried it would be too salty, because I couldn’t find unsalted cashews, but they weren’t very salty (I got them in the bulk section at Winco) and I used low sodium soy sauce.
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Virginia Benson on 8.15.2017
Thank you for this amazing recipe!