Chicken with Cashews and Soy Ginger Sauce

Introduction

The sauce starts with 1 cup of chicken broth and 1 tablespoon of cornstarch, so you get a glossy soy-ginger coating without a long simmer. The boiled cashews come out softer than the usual stir-fry version, which gives you a chicken-and-vegetable dinner that works well over rice on a weeknight.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• Chicken
• Powdered ginger
• Vegetables
• Soy sauce
• Oil for frying
• Whole roasted cashews, salted or not
• Chicken broth
• Cornstarch

Instructions

1. Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
2. Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
3. For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
4. Add the sauce and cashews to the rest of the dish.
5. Serve with rice.

Variations

• Change the vegetables to broccoli, carrots, and bell pepper if you want more crunch and a cleaner stir-fry texture.
• Use unsalted whole roasted cashews instead of salted ones if your soy sauce is already strong; the final dish will taste more balanced.
• Increase the powdered ginger slightly if you want a sharper ginger note that stands out more against the chicken broth.
• Thicken the sauce with the additional cornstarch option in step 3 if you want it to cling more heavily to the chicken and rice.
• Add a little orange juice in step 3 for a sweeter, lighter sauce that softens the saltiness of the soy sauce.

Tips for Success

• Cut the chicken and vegetables close to the same 1-inch size so they cook evenly and mix well.
• Keep water in the pot with the cashews throughout step 1 so they soften instead of drying out.
• Stir the chicken broth and cornstarch constantly as it heats to avoid lumps in the sauce.
• Stop thickening the sauce when it coats a spoon lightly; it will tighten more after you add it to the dish.
• Taste before adding more soy sauce in step 3, especially if you used salted cashews.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze it, use a freezer-safe container for up to 2 months, but expect the vegetables and cashews to soften more after thawing.

Reheat in a skillet over medium heat with a small splash of water or chicken broth until hot, about 5 minutes. You can also microwave it covered in short bursts, stirring between each, until heated through.

FAQ

Do you need to boil the cashews first?

Yes. In this recipe, boiling softens them so they blend into the dish instead of staying crisp.

What vegetables work best here?

Use quick-cooking vegetables that hold their shape when cut to about 1 inch, such as broccoli, cabbage, carrots, bell peppers, or snap peas.

Can you use another nut instead of cashews?

Yes, but the texture changes. Peanuts or almonds give you a firmer bite and a more pronounced nut flavor.

How thick should the sauce be before you add it?

It should be thick enough to lightly coat a spoon. If it turns too stiff in the pot, stir in more chicken broth before adding it to the chicken and vegetables.