Hamdi Saidani This Pioneer Woman Cashew Chicken Recipe is a savory and quick recipe, which is made with tender chicken thighs and unsalted cashews. It’s the perfect weeknight dinner, ready in about 30 minutes.
Pioneer Woman Cashew Chicken Recipe Ingredients
- 1/2 cup low sodium soy sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. packed brown sugar
- 2 Tbsp. oyster sauce
- 1/2 tsp. toasted sesame oil
- 3 Tbsp. vegetable oil
- 6 whole boneless, skinless chicken thighs, cut into small cubes
- Kosher salt, to taste
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped fresh ginger
- 1 whole green bell pepper, chopped
- 1/4 cup sherry or chicken broth
- 2 Tbsp. cornstarch
- 1/2 cup drained canned water chestnuts, coarsely chopped
- 1 cup unsalted cashews (be sure to use unsalted)
- 2 whole green onions, thinly sliced
- Cooked rice or noodles, for serving (if desired)
How To Make Pioneer Woman Cashew Chicken
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
- Brown the Chicken: Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer, sprinkle with a little salt, and let it cook without stirring for a couple of minutes to get a good brown sear. Then, stir the chicken around to brown on all sides.
- Sauté Aromatics and Vegetables: Add the chopped garlic and ginger to the skillet and stir for about 30 seconds until fragrant. Add the chopped bell pepper and cook for another 2 to 3 minutes.
- Deglaze and Thicken: Pour in the sherry (or chicken broth) to deglaze the pan, scraping up any flavorful browned bits from the bottom. Reduce the heat to medium-low. In a small bowl, make a slurry by whisking the cornstarch with 1/4 cup of cold water. Pour the prepared sauce mixture into the skillet, followed by the cornstarch slurry. Stir for 1 to 2 minutes until the sauce thickens.
- Combine and Serve: Add the water chestnuts and cashews to the skillet and stir to coat everything in the sauce. If the sauce is too thick, add a splash of water. Sprinkle with the sliced green onions and serve immediately over rice or noodles.
Recipe Tips
- How to get the best brown crust on the chicken? The key is high heat and not overcrowding the pan. Cook the chicken in a single layer and resist the urge to stir it for the first couple of minutes.
- Can I use a different nut? While cashews are classic, this dish is also delicious with unsalted peanuts or even slivered almonds for a different kind of crunch.
- How to make it spicier? For a bit of heat, you can add a pinch of red pepper flakes along with the garlic and ginger, or stir in a teaspoon of sriracha with the sauce ingredients.
- Can I add other vegetables? Absolutely! This is a great recipe for adding other vegetables like broccoli florets, snap peas, or sliced mushrooms. Add them with the bell pepper.
What To Serve With Cashew Chicken
This is a classic one-pan meal that is perfect served over:
- Fluffy white or jasmine rice
- Lo mein or chow mein noodles
- Quinoa for a healthier, high-protein option
- A side of steamed broccoli or egg rolls
How To Store Cashew Chicken
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken, and the cashews will soften slightly.
- Reheating: Reheat gently in a skillet over medium-low heat or in the microwave. You may need to add a splash of water to loosen the sauce.
- Freeze: Freezing is not ideal as the vegetables can become mushy and the cashews will lose their crunch.
Pioneer Woman Cashew Chicken Nutrition Facts
- Calories: 450-550 kcal
- Fat: 28g
- Carbohydrates: 20g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook it, as breast meat can dry out more easily than thigh meat. Cut it into uniform pieces and cook it quickly over high heat.
What is oyster sauce and can I substitute it?
Oyster sauce is a thick, savory sauce common in Chinese cuisine. It adds a deep umami flavor. If you don’t have it, you can substitute it with hoisin sauce for a slightly sweeter but still delicious result.
Why use unsalted cashews?
The soy sauce and oyster sauce in the recipe provide plenty of saltiness. Using unsalted cashews allows you to control the final sodium level of the dish and prevents it from becoming overly salty.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tequila Lime Chicken Recipe
- Pioneer Woman Rotisserie Chicken Noodle Soup Recipe
- Pioneer Woman Roast Chicken in Dutch Oven Recipe
Pioneer Woman Cashew Chicken Recipe
Description
Tender, bite-sized chicken and crunchy cashews are tossed with crisp bell peppers in a rich, savory soy and oyster sauce glaze.
Ingredients
Instructions
- Whisk all sauce ingredients together in a bowl and set aside.
- Heat oil in a large skillet over high heat. Brown the salted chicken pieces on all sides.
- Add garlic, ginger, and bell pepper; cook for 2-3 minutes.
- Deglaze the pan with sherry. Stir in the prepared sauce.
- Add a slurry of cornstarch and water to thicken the sauce.
- Stir in the water chestnuts and cashews.
- Garnish with green onions and serve immediately over rice or noodles.
Notes
- u003cliu003eHave all your ingredients prepped and ready to go before you start cooking, as the stir-fry process is very fast.u003c/liu003eu003cliu003eFor the best flavor, don’t skip deglazing the pan with sherry or broth to get all the browned bits.u003c/liu003eu003cliu003eUsing chicken thighs ensures the meat stays juicy and tender.u003c/liu003eu003cliu003eToasted sesame oil is added for flavor at the end; do not use it as your primary cooking oil.u003c/liu003e
Pioneer Woman Cashew Chicken Recipe
