asian
chicken
dinner
ginger
lunch
nuts
rice
sesame
tamari
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Cashew Chicken

Cashew Chicken

How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…

How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…

The Sleep Doctor's Tips for Falling + Staying Asleep (His Favori…

How to Make an Elvis Banana Bread Sandwich | The Potash Twins

How to Make Roasted Olives and Popcorn  | Jason Smith

How to Make Honey Mustard and Onion Pretzel Bites | The Potash T…

A Top NYC Dermatologist's Skin + Hair Routine You Set and Forget…

How to Make Chocolate Almond Celebration Cake | Jacques Torres

How to Make Miso Chocolate Chip Cookies

Fault Line Cake Tutorial With Cake Boss Buddy Valastro

How to Make Caper Chimichurri with Mixed Grill | Rachael Ray

How to Make Crispy Sweet Potato Fries | Donal Skehan

How to Make Buffalo Roast Chicken With Blue Cheese Salad | Donal…

Popular Shows Ending in 2022 + More Must-See TV and Movies to Wa…

How to Make Rach’s Tuscan Cacciatore | Chicken Thighs with Mushr…

How to Make Chicken Panini or Pressed Phillies with Fontina | Ra…

Covid Etiquette: How to Handle Awkward Handshake Moment If You P…

Covid Etiquette: Tips For Managing an Embarrassing Unexpected In…

Shark Tank's Barbara Corcoran on Why More People Are Starting Th…

Ingredients

  • 1 1/2 cups white or short-grain rice, cooked to package directions in chicken stock rather than water
  • 1 cup raw cashews
  • 2 pounds boneless, skinless chicken breast and/or thigh, diced into bite-sized pieces
  • Salt and pepper
  • 3 tablespoons high-temperature cooking oil, such as peanut, safflower or grapeseed, divided
  • 2 sweet peppers, such as red field, yellow bell or cubanelle, diced
  • 2 large or 3 small leeks, halved lengthwise, trimmed of rough green tops and root then cut into 3/4-inch half-moons and washed then dried
  • 1 1/2 inches ginger, grated or minced
  • 4 cloves garlic, chopped or sliced
  • 1 teaspoon red chili flakes
  • About 3 tablespoons rice wine vinegar, a fat splash
  • 1/4 cup Hoisin sauce
  • 1/4 cup water
  • 1 tablespoon Tamari or Shoyu
  • 1 teaspoon sesame oil
  • Toasted sesame seed and cilantro leaves, to garnish

Yield

Serves: 4

Preparation

Preheat oven to 375°F. Scatter nuts on a small baking sheet and toast 6-8 minutes until fragrant, golden and crisp. Remove and cool; turn off oven.
 
Season the chicken with salt and pepper.

 
Heat a large pan, wok or round-bottom pot over high heat. Add oil, 1 turn of the pan. Brown half the chicken and remove to a plate. Add more oil and repeat with remaining chicken. Remove and reserve.
 
Add remaining tablespoon oil to the pan along with the peppers, leeks, ginger, garlic and chili flakes, and toss to combine. Add vinegar, Hoisin, water, Tamari or Shoyu, and sesame oil, and stir to combine. Add in reserved chicken and cashews, give everything a quick toss to coat, and remove pan from heat.
 
Spoon rice into shallow bowls, make a well and fill with cashew chicken. Serve topped with sesame seeds and cilantro.

MORE:
Chinese Orange-Barbecue Cashew Chicken
Chinese-Style Pepper Steak Burgers
Do-It-Yourself Chinese Takeout