Cashew Chicken with Ginger

This Cashew Chicken with Ginger is my go-to weeknight dinner when I want something restaurant-worthy without the takeout bill. The combination of tender chicken, crunchy vegetables, and buttery cashews in a savory ginger sauce always satisfies my Chinese food cravings.

I first made this dish after a particularly disappointing takeout experience, and my family immediately declared it better than our local restaurant version. Now it's on our dinner rotation at least twice a month.

Ingredients

• Cornstarch: Creates that silky restaurant-style sauce texture by thickening without making it gloppy
• Brown sugar: Adds subtle sweetness that balances the savory elements perfectly
• Chicken broth: Forms the base of our sauce; look for low-sodium versions if watching salt intake
• Soy sauce: Provides that umami depth; choose low-sodium if concerned about salt levels
• Canola oil: Has a high smoke point, ideal for stir-frying without burning
• Boneless skinless chicken breasts: Stay tender when cut properly and cooked quickly
• Fresh mushrooms: Add earthy flavor and meaty texture; white button or cremini work equally well
• Green pepper: Provides color and slight crunch; select firm peppers with glossy skin
• Water chestnuts: Contribute that signature crunch that makes Chinese food so satisfying
• Fresh gingerroot: Delivers warmth and zingy flavor that defines this dish
• Green onions: Add color and mild onion flavor at the finish
• Salted cashews: Provide richness and crunch; toast them lightly for enhanced flavor

Step-by-Step Instructions

Prepare the Sauce:

Whisk cornstarch and brown sugar together in a bowl until no lumps remain. Gradually add chicken broth and soy sauce while continuing to whisk. This ensures a perfectly smooth sauce with no cornstarch clumps. Set aside until needed letting the cornstarch fully hydrate.

Cook the Chicken:

Heat 2 tablespoons of canola oil in a large skillet over medium-high heat until shimmering but not smoking. Add chicken pieces in a single layer avoiding overcrowding. Stir-fry for about 5-6 minutes until chicken is no longer pink inside and develops golden edges. Remove chicken to a clean plate and cover loosely to keep warm.

Stir-Fry Vegetables:

Add remaining tablespoon of oil to the same pan maintaining medium-high heat. Add mushrooms, green pepper strips, water chestnuts, and fresh ginger. Stir-fry continuously for 3-5 minutes until pepper reaches crisp-tender stage with slight softening but maintaining some crunch.

Create the Sauce:

Give your prepared sauce mixture another quick whisk then pour into the pan with the vegetables. Add sliced green onions and bring everything to a boil, stirring constantly. Watch carefully as the sauce will begin thickening almost immediately. Continue cooking for 1-2 minutes until sauce achieves a glossy coating consistency.

Combine and Finish:

Return cooked chicken to the pan along with cashews. Gently fold everything together ensuring all pieces are coated with sauce. Heat through for about 1 minute allowing flavors to meld. Serve immediately over hot cooked rice for the best flavor and texture experience.

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The fresh ginger is truly the star ingredient here. I keep mine in the freezer and grate it while still frozen for easy handling and maximum flavor. My husband who claimed to hate ginger before trying this dish now requests extra in our weekly batch.

Make It Your Own

This recipe welcomes customization based on what you have on hand. Try snow peas, bamboo shoots, or baby corn in place of green peppers. For protein variations try cubed firm tofu or shrimp instead of chicken. The sauce works beautifully with any of these substitutes, keeping your meals interesting while maintaining the basic technique.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight making this excellent for next-day lunches. When reheating add a splash of water or broth to revive the sauce consistency. For best texture consider storing cashews separately and adding them fresh when serving leftovers.

Healthier Adaptations

For a lighter version use reduced-sodium soy sauce and broth to cut the sodium content significantly. Try brown rice or cauliflower rice instead of white rice for added fiber and nutrients. You can also increase the vegetable ratio for extra nutrition or substitute chicken thighs for breasts if you prefer the richer flavor and moisture they provide.

Recipe FAQs

→ Can I substitute other nuts for the cashews?

Yes, you can substitute peanuts or almonds for a different flavor profile. Just make sure they're unsalted or lightly salted to avoid making the dish too salty. For those with nut allergies, roasted sunflower seeds or crispy wonton strips can provide a similar crunch.

→ How do I store leftovers of this cashew chicken dish?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled, so add a splash of chicken broth when reheating. For best results, reheat in a skillet over medium heat rather than microwaving to maintain the vegetables' texture.

→ Can I make this dish ahead of time?

You can prep all the ingredients (cut chicken, slice vegetables, mix sauce) up to a day ahead and store them separately in the refrigerator. The actual stir-frying is best done just before serving to maintain the crisp-tender texture of the vegetables and prevent the cashews from becoming soggy.

→ What can I substitute for fresh ginger if I don't have any?

If fresh ginger isn't available, you can substitute 1/2 teaspoon of ground ginger. However, the flavor won't be as bright and vibrant as fresh. Alternatively, ginger paste from a tube (found in the produce section) works well as a 1:1 substitute for freshly grated ginger.

→ Is this cashew chicken dish gluten-free?

The dish as written is not gluten-free due to the soy sauce. To make it gluten-free, substitute tamari or certified gluten-free soy sauce. Also verify that your chicken broth is gluten-free, as some commercial brands contain gluten.

→ What vegetables can I add or substitute in this stir-fry?

This stir-fry is versatile - try adding snow peas, broccoli florets, carrots, or baby corn. Red bell peppers can substitute for green for a sweeter flavor. Just make sure to add denser vegetables earlier in the cooking process and more delicate ones toward the end to ensure everything is properly cooked.