Chicken with Cashews, by Beverly Hicks Burch

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Chicken with Cashews,

The other day I shared one of the newest and latest recipes Tall & Handsome and I tried. I had adapted Stir Fried Pork with Honey, Ginger and Lime from a Kylie Kwong’s cookbook. T & H really enjoyed the dish, so we moved on to another recipe we wanted to try – Chicken with Cashews.

I’ve had many variations of Chicken with Cashews over the years, but I’d never cooked it at home. It’s nice to have a recipe to cook at home, because we love Chinese, eat a lot of chicken and love cashews. It’s a win, win, win situation.

If you can, try to find and patronize your local Chinese market. We’ve been spoiled over the years in that we’ve had one very near to where we live. Our “local” market where we live now is all the way downtown. I joke with T & H and tell him we need to open one up on this side of town. The ingredients you find at a Chinese specialty market tend to be superior than what you can find at your local big box market plus you’ll also be able to find those hard to find ingredients like cloud ears, rice stick, really good oyster sauce, etc. Local Chinese markets usually carry produce, too.

One adaptation to this recipe: Kylie uses 2 tablespoon of cornstarch in the marinade for the chicken. We tried that and it created a huge mess…it gunked up in the bottom of the wok. We decided it would be better to make a slough with the cornstarch and water then quickly stir it into the dish right before serving to thicken any juice. I personally think it would be good without that step period.

Chicken with Cashew

1 lbs. 10 oz. boneless chicken breast cut into 1 inch bite size pieces

¼ cup vegetable oil (again, I use peanut oil when cooking Asian)

1 cup unsalted Cashews (you can use salted but, eliminate salt and just season slightly to taste)

6 cloves garlic, minced finely

2 tablespoons dry sherry

1 teaspoon kosher salt

¾ cup green onions finely sliced

1 teaspoon sesame oil


2 tablespoons dry sherry

1 tablespoon lite soy sauce

1. Marinate chicken in marinade for 30 minutes.

2. Next heat 2 tablespoons oil in hot work until oil shimmers. Add half the chicken and stir fry 1 minute or until chicken begins to lose pink color. Remove from wok with slotted spoon and place on a platter.

3. There should be enough oil left in wok to stir fry remaining half of chicken. (If not add just a touch of oil and allow to get hot.) Add remaining half of chicken and stir fry at least 1 minute or until chicken is not longer pink. Remove chicken from wok and place on platter.

4. Add the remaining 2 tablespoons of oil to the wok. Over medium heat stir fry quickly garlic and cashews for 30 seconds.

5. Return chicken to the wok with the garlic and cashews, turn heart back on high. Add sherry and stir fry 30 seconds.

6. If using unsalted cashews adjust seasoning with kosher salt and continue cooking another 30 seconds or until chicken is lightly brown.

7. If needed, you can now use a slough of 2 tablespoons cornstarch and 1 tablespoon water t0 thicken any juices. Pour into wok and stir quickly. I think it would be just as good without!

8. Add half the sliced green onions and stir fry 10 seconds.

9. Pour on platter and garnish with remaining green onions. Serve with rice.


Chicken with Cashews

© 2012 Beverly Hicks Burch All Rights Reserved.

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Comments: 2

  1. gracefullygf January 31, 2012 at 7:32 pm

    Mmmm this looks so tasty! I’ve never cooked with dry sherry in Asian-flavored food before, but it seems like it would add a nice acidic element.

    • bamasteelmagnolia January 31, 2012 at 10:08 pm

      I usually use sherry in my Chinese. I picked that up years ago when I took Chinese cooking lesson at UAB. The instructor was Asian and highly recommended it. Thanks for stopping by 🙂

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