Cashew Chicken II: A Delicious and Easy Recipe for a Weeknight Meal

Cashew chicken is a classic takeout dish that’s surprisingly easy to make at home. This recipe, Cashew Chicken II, builds upon the traditional version, adding a few extra layers of flavor and texture to create a truly satisfying and memorable meal. It’s perfect for a quick weeknight dinner or a casual weekend gathering.

This recipe focuses on fresh ingredients, a balanced blend of sweet and savory flavors, and a simple cooking technique that anyone can master. We’ll guide you through each step, from prepping the chicken and vegetables to creating the perfect cashew sauce.

## Why This Recipe Works

* **Flavorful Sauce:** The sauce is a harmonious combination of soy sauce, hoisin sauce, oyster sauce, rice vinegar, and a touch of sugar, creating a rich and umami-packed base.
* **Tender Chicken:** Marinating the chicken in cornstarch and egg white ensures that it stays incredibly tender and juicy during cooking.
* **Crunchy Cashews:** The cashews provide a delightful crunch that complements the soft chicken and vegetables.
* **Versatile Vegetables:** You can easily customize the vegetables to your liking, using whatever you have on hand or prefer. Bell peppers, onions, and broccoli are classic choices, but carrots, zucchini, and snap peas also work well.
* **Easy to Make:** This recipe requires minimal prep time and can be cooked in under 30 minutes, making it perfect for busy weeknights.

## Ingredients

**For the Chicken Marinade:**

* 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 tablespoon cornstarch
* 1 egg white
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil

**For the Sauce:**

* 1/4 cup soy sauce
* 2 tablespoons hoisin sauce
* 1 tablespoon oyster sauce (optional, adds depth of flavor)
* 1 tablespoon rice vinegar
* 1 tablespoon sugar
* 1 teaspoon cornstarch
* 1/4 cup chicken broth (or water)
* 1 teaspoon sesame oil
* 1/2 teaspoon ground ginger
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

**For the Stir-Fry:**

* 2 tablespoons vegetable oil
* 1 medium onion, chopped
* 1 bell pepper (any color), chopped
* 1 cup broccoli florets
* 2 cloves garlic, minced
* 1 teaspoon ginger, minced
* 1 cup roasted cashews
* Cooked rice, for serving
* Optional garnish: chopped green onions, sesame seeds

## Equipment

* Large bowl
* Small bowl
* Wok or large skillet
* Measuring cups and spoons
* Cutting board
* Knife

## Instructions

**Step 1: Marinate the Chicken**

In a large bowl, combine the chicken cubes, cornstarch, egg white, soy sauce, and sesame oil. 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. This step helps tenderize the chicken and lock in moisture during cooking.

**Step 2: Prepare the Sauce**

While the chicken is marinating, prepare the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce (if using), rice vinegar, sugar, cornstarch, chicken broth, sesame oil, ground ginger, and red pepper flakes (if using). Set aside.

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

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the chopped onion and bell pepper and stir-fry for 2-3 minutes, until slightly softened. Add the broccoli florets and continue to stir-fry for another 2-3 minutes, until they turn bright green and are slightly tender-crisp. Remove the vegetables from the wok and set aside.

**Step 4: Cook the Chicken**

Add the remaining 1 tablespoon of vegetable oil to the wok and heat over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes, or until the chicken is cooked through and lightly browned. Be careful not to overcrowd the wok; cook the chicken in batches if necessary to ensure even cooking.

**Step 5: Combine and Simmer**

Return the cooked vegetables to the wok with the chicken. Pour the prepared sauce over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly, until it thickens and coats the chicken and vegetables, about 1-2 minutes.

**Step 6: Add the Cashews**

Stir in the roasted cashews. Cook for another minute to heat the cashews through.

**Step 7: Serve**

Serve the cashew chicken hot over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.

## Tips for Success

* **Use High Heat:** Stir-frying is best done over high heat to quickly cook the ingredients and create a slightly charred flavor.
* **Don’t Overcrowd the Wok:** Overcrowding the wok will lower the temperature and cause the ingredients to steam instead of stir-fry. Cook in batches if necessary.
* **Prepare Ingredients Ahead of Time:** Chop the vegetables and prepare the sauce before you start cooking to make the process smoother and faster.
* **Adjust the Sauce to Your Liking:** Taste the sauce and adjust the ingredients to suit your preferences. Add more sugar for a sweeter sauce, more rice vinegar for a tangier sauce, or more red pepper flakes for a spicier sauce.
* **Use Fresh Ingredients:** Fresh vegetables and high-quality chicken will make a noticeable difference in the final flavor of the dish.

## Variations

* **Spicy Cashew Chicken:** Add more red pepper flakes to the sauce, or use a chili garlic sauce for extra heat.
* **Vegetarian Cashew Chicken:** Substitute tofu or tempeh for the chicken. Be sure to press the tofu to remove excess water before marinating.
* **Cashew Shrimp:** Replace the chicken with shrimp. Reduce the cooking time to prevent the shrimp from overcooking.
* **Different Vegetables:** Use your favorite vegetables, such as carrots, zucchini, snap peas, or mushrooms.
* **Pineapple Cashew Chicken:** Add pineapple chunks to the stir-fry for a sweet and tangy twist.
* **Cashew Chicken with Noodles:** Serve the cashew chicken over noodles instead of rice.

## Serving Suggestions

* Serve with white or brown rice.
* Add a side of steamed vegetables, such as broccoli or bok choy.
* Pair with an egg roll or spring roll.
* Enjoy with a cold glass of iced tea or lemonade.

## 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 skillet over medium heat, or in the microwave. Add a splash of water or chicken broth to prevent it from drying out.

## Nutritional Information (Approximate)

* Calories: 450-550 per serving (depending on ingredients and portion size)
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams

## Conclusion

Cashew Chicken II is a delicious and easy recipe that’s perfect for a weeknight meal. With its flavorful sauce, tender chicken, and crunchy cashews, it’s sure to become a family favorite. Don’t be afraid to experiment with different vegetables and spice levels to create your own unique version of this classic dish. Enjoy!

## FAQ

**Q: Can I use chicken thighs instead of chicken breasts?**
A: Yes, you can use chicken thighs. Just be sure to trim off any excess fat and cut them into 1-inch cubes.

**Q: Can I use raw cashews instead of roasted cashews?**
A: It’s best to use roasted cashews for this recipe, as they have a more intense flavor and a better texture. If you only have raw cashews, you can roast them in a dry skillet over medium heat for a few minutes, until they are lightly browned and fragrant.

**Q: Can I make this recipe ahead of time?**
A: You can prepare the sauce and chop the vegetables ahead of time. However, it’s best to cook the chicken and stir-fry the dish just before serving, to ensure the chicken stays tender and the vegetables stay crisp.

**Q: What kind of rice is best for serving with cashew chicken?**
A: White rice, brown rice, jasmine rice, or basmati rice all work well with cashew chicken. Choose your favorite!

**Q: Is this recipe gluten-free?**
A: This recipe is not naturally gluten-free, as soy sauce and oyster sauce often contain gluten. To make it gluten-free, use tamari (a gluten-free soy sauce alternative) and a gluten-free oyster sauce substitute. Also, double-check that your hoisin sauce is gluten-free.

**Q: Can I add other proteins to this dish?**
A: Absolutely! Tofu, shrimp, beef, or pork can all be delicious additions or substitutes for chicken. Adjust cooking times accordingly.

**Q: How can I make the sauce thicker?**
A: If you want a thicker sauce, add a bit more cornstarch slurry (cornstarch mixed with a little cold water) to the sauce while it’s simmering. Be careful not to add too much, or the sauce could become too thick and pasty.

**Q: Can I freeze leftovers?**
A: While technically you can freeze cashew chicken, the texture of the vegetables and sauce may change upon thawing. It’s best enjoyed fresh or as leftovers within a few days.

**Q: What’s the difference between Cashew Chicken I and Cashew Chicken II?**
A: Consider Cashew Chicken I the foundational recipe. Cashew Chicken II builds on that foundation with small tweaks in ingredients and quantities, potentially including additions like oyster sauce or slight variations in vegetable selection, aimed at enhancing and personalizing the flavor profile.

**Q: Where can I find hoisin sauce and oyster sauce?**
A: Hoisin sauce and oyster sauce are typically found in the Asian foods section of most major grocery stores. You can also find them at Asian markets.