Kung Pao’s Cooler Cousin: Cashew Chicken with Water Chestnuts Recipe

Cashew chicken is a classic Chinese-American dish beloved for its savory, slightly sweet, and nutty flavor profile. It’s incredibly easy to make at home and offers a satisfying meal any night of the week. While many variations exist, this recipe focuses on a vibrant and flavorful take, incorporating the delightful crunch of water chestnuts for added texture and complexity. This recipe elevates your cashew chicken experience, offering a perfect balance of savory, sweet, and nutty notes that will tantalize your taste buds.

## Why You’ll Love This Recipe

* **Quick and Easy:** This dish comes together in under 30 minutes, making it perfect for busy weeknights.
* **Customizable:** Adjust the level of spice and sweetness to suit your preferences.
* **Restaurant-Quality at Home:** Recreate the flavors of your favorite Chinese restaurant without the takeout price tag.
* **Nutritious:** Packed with protein from the chicken and healthy fats from the cashews, this dish is a satisfying and balanced meal.
* **That Water Chestnut Crunch!** The addition of water chestnuts gives the dish a uniquely satisfying texture that sets it apart.

## Ingredients You’ll Need

Before you start cooking, gather all the ingredients you’ll need. This will streamline the process and ensure you have everything on hand.

**For the Chicken Marinade:**

* 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 tablespoon soy sauce
* 1 tablespoon cornstarch
* 1 tablespoon Shaoxing wine (or dry sherry as a substitute)
* 1/2 teaspoon ground white pepper (optional, but adds a subtle flavor)

**For the Sauce:**

* 1/4 cup soy sauce
* 2 tablespoons oyster sauce (optional, but adds depth of flavor)
* 2 tablespoons rice vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cornstarch
* 1 tablespoon sesame oil
* 1 teaspoon ginger, minced
* 1 teaspoon garlic, minced
* 1/2 cup chicken broth
* 1/4 teaspoon red pepper flakes (optional, for heat)

**For the Stir-Fry:**

* 2 tablespoons vegetable oil
* 1 cup cashews, roasted or raw
* 1 (8 ounce) can water chestnuts, drained and sliced
* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 2 green onions, chopped, for garnish

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect cashew chicken with water chestnuts:

**Step 1: Marinate the Chicken**

In a medium bowl, combine the chicken cubes, soy sauce, cornstarch, Shaoxing wine (or dry sherry), and white pepper (if using). Mix well to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator. The marinade helps to tenderize the chicken and infuse it with flavor.

**Why Marinate?** Marinating the chicken serves multiple purposes. The soy sauce adds umami and saltiness, the cornstarch creates a protective coating that helps the chicken stay moist during cooking, and the Shaoxing wine (or sherry) adds complexity and aroma.

**Step 2: Prepare the Sauce**

While the chicken is marinating, prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, brown sugar, cornstarch, sesame oil, minced ginger, minced garlic, chicken broth, and red pepper flakes (if using). Whisk until the cornstarch is fully dissolved to prevent lumps in the sauce.

**Tips for a Perfect Sauce:** Make sure all the ingredients are well combined. Taste the sauce and adjust the sweetness or spiciness to your liking. If you prefer a thicker sauce, you can add a little more cornstarch. If you like more sweetness, add a little more brown sugar. If the sauce is too sweet, add a splash more rice wine vinegar.

**Step 3: Stir-Fry the Chicken**

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned. This should take about 5-7 minutes. Remove the chicken from the wok and set aside.

**Don’t Overcrowd the Pan:** It’s crucial not to overcrowd the wok when stir-frying the chicken. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of brown. If necessary, cook the chicken in batches.

**Step 4: Stir-Fry the Vegetables**

Add the remaining tablespoon of vegetable oil to the wok. Add the red and green bell peppers and stir-fry for 2-3 minutes, until they are slightly tender-crisp. Add the sliced water chestnuts and stir-fry for another minute.

**Why Water Chestnuts?** Water chestnuts add a delightful crunch and subtle sweetness to the dish. They are a great source of fiber and antioxidants, making them a healthy and flavorful addition.

**Step 5: Combine and Simmer**

Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables. Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened and coats the chicken and vegetables evenly.

**Achieving the Perfect Sauce Consistency:** The cornstarch in the sauce will thicken it as it simmers. Stir constantly to prevent the sauce from sticking to the bottom of the wok and burning.

**Step 6: Add the Cashews and Garnish**

Stir in the cashews and cook for another minute, until they are lightly toasted and warmed through. Remove the wok from the heat and garnish with chopped green onions.

**When to Add the Cashews:** Adding the cashews at the end prevents them from becoming soggy. They should retain their crunch and add a satisfying nutty flavor.

**Step 7: Serve and Enjoy**

Serve the cashew chicken with water chestnuts immediately over steamed rice or noodles. You can also serve it with a side of stir-fried vegetables for a complete and balanced meal.

## Tips for the Best Cashew Chicken

* **Use High Heat:** Stir-frying requires high heat to quickly cook the ingredients and achieve that characteristic wok hei (wok aroma).
* **Prep Your Ingredients:** Have all your ingredients prepped and ready to go before you start cooking. This will ensure that you can add them to the wok at the right time and prevent anything from burning.
* **Don’t Overcook the Chicken:** Overcooked chicken will be dry and tough. Cook it just until it’s cooked through and no longer pink inside.
* **Adjust the Sauce to Your Taste:** Feel free to adjust the amount of sugar, vinegar, or red pepper flakes in the sauce to suit your preferences.
* **Use Fresh Ingredients:** Fresh ingredients will always result in the best flavor.

## Variations and Substitutions

This recipe is versatile and can be easily adapted to suit your dietary needs and preferences. Here are some variations and substitutions you can try:

* **Vegetarian Cashew Chicken:** Substitute the chicken with tofu or tempeh. Press the tofu to remove excess moisture before marinating and stir-frying. Add some extra vegetables like broccoli, carrots, or snow peas.
* **Spicy Cashew Chicken:** Add more red pepper flakes to the sauce or use a chili garlic sauce for extra heat.
* **Cashew Shrimp:** Substitute the chicken with shrimp. Marinate the shrimp for a shorter time, as it cooks much faster than chicken.
* **Cashew Beef:** Use thinly sliced beef steak instead of chicken. Marinate the beef for at least 30 minutes to tenderize it.
* **Nut-Free Cashew Chicken:** Substitute the cashews with sunflower seeds or pumpkin seeds.
* **Gluten-Free Cashew Chicken:** Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
* **No Water Chestnuts:** If you don’t like or can’t find water chestnuts, substitute with bamboo shoots for a similar texture and flavor.

## Serving Suggestions

Cashew chicken with water chestnuts is a complete meal on its own, but here are some serving suggestions to elevate your dining experience:

* **Steamed Rice:** Serve over steamed white or brown rice.
* **Noodles:** Serve with egg noodles, rice noodles, or lo mein noodles.
* **Stir-Fried Vegetables:** Serve with a side of stir-fried vegetables, such as broccoli, carrots, and snow peas.
* **Spring Rolls:** Serve with crispy spring rolls for a satisfying appetizer.
* **Wonton Soup:** Serve with a bowl of warm wonton soup for a comforting meal.
* **Egg Drop Soup:** Pair with egg drop soup for a classic Chinese restaurant experience.

## Storage and Reheating

* **Storage:** Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the cashew chicken in a wok or skillet over medium heat, stirring occasionally. You can also reheat it in the microwave. Add a splash of water or broth to prevent it from drying out.

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen chicken?**
A: Yes, you can use frozen chicken. Make sure to thaw it completely before marinating and cooking.

**Q: Can I make this dish ahead of time?**
A: Yes, you can prepare the sauce and marinate the chicken ahead of time. Store them separately in the refrigerator until you are ready to cook.

**Q: Can I freeze cashew chicken?**
A: While you *can* freeze cashew chicken, the texture may change slightly upon thawing and reheating, particularly the vegetables. If you do freeze it, store it in an airtight container for up to 2 months. Thaw completely before reheating.

**Q: What can I use instead of Shaoxing wine?**
A: Dry sherry is a good substitute for Shaoxing wine.

**Q: Where can I find water chestnuts?**
A: Canned water chestnuts can be found in the Asian food aisle of most supermarkets.

**Q: My sauce is too thick. What should I do?**
A: Add a little more chicken broth to thin out the sauce.

**Q: My sauce is too thin. What should I do?**
A: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the sauce. Simmer until the sauce thickens.

**Q: Can I add other vegetables?**
A: Absolutely! Feel free to add other vegetables such as mushrooms, peas, or carrots.

**Q: Should I use salted or unsalted cashews?**
A: Either salted or unsalted cashews work. If using salted cashews, you may want to reduce the amount of soy sauce in the recipe.

**Q: What kind of rice is best to serve with this?**
A: Jasmine rice or brown rice are excellent choices. Sticky rice also works well.

## Conclusion

This cashew chicken with water chestnuts recipe is a delicious and easy way to enjoy a classic Chinese-American dish at home. With its savory, slightly sweet, and nutty flavor profile, and that satisfying crunch from the water chestnuts, it’s sure to become a family favorite. So, gather your ingredients, follow the steps, and enjoy a flavorful and satisfying meal!

## Recipe Card

**Yields:** 4 servings
**Prep time:** 15 minutes
**Cook time:** 15 minutes

**Ingredients:**

* **Chicken Marinade:**
* 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 tablespoon soy sauce
* 1 tablespoon cornstarch
* 1 tablespoon Shaoxing wine (or dry sherry)
* 1/2 teaspoon ground white pepper (optional)
* **Sauce:**
* 1/4 cup soy sauce
* 2 tablespoons oyster sauce (optional)
* 2 tablespoons rice vinegar
* 1 tablespoon brown sugar
* 1 tablespoon cornstarch
* 1 tablespoon sesame oil
* 1 teaspoon ginger, minced
* 1 teaspoon garlic, minced
* 1/2 cup chicken broth
* 1/4 teaspoon red pepper flakes (optional)
* **Stir-Fry:**
* 2 tablespoons vegetable oil
* 1 cup cashews, roasted or raw
* 1 (8 ounce) can water chestnuts, drained and sliced
* 1 red bell pepper, cut into 1-inch pieces
* 1 green bell pepper, cut into 1-inch pieces
* 2 green onions, chopped, for garnish

**Instructions:**

1. In a medium bowl, combine the chicken cubes, soy sauce, cornstarch, Shaoxing wine (or dry sherry), and white pepper (if using). Mix well and marinate for 15-30 minutes.
2. In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, brown sugar, cornstarch, sesame oil, minced ginger, minced garlic, chicken broth, and red pepper flakes (if using).
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned (5-7 minutes). Remove from wok and set aside.
4. Add the remaining tablespoon of vegetable oil to the wok. Add the red and green bell peppers and stir-fry for 2-3 minutes, until slightly tender-crisp. Add the sliced water chestnuts and stir-fry for another minute.
5. Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
6. Stir in the cashews and cook for another minute. Remove from heat and garnish with chopped green onions.
7. Serve immediately over steamed rice or noodles.

**Nutrition Information:**

(Note: Nutrition information is an estimate and will vary based on specific ingredients and portion sizes.)

* Calories: Approximately 550 per serving
* Protein: 35g
* Fat: 35g
* Carbohydrates: 30g
* Fiber: 3g

Enjoy your delicious homemade Cashew Chicken with Water Chestnuts!