Chicken And Cashews
A savory chicken and cashew stir-fry with fragrant sesame and soy flavors, perfect for a quick, satisfying meal that pairs beautifully with steamed white rice.
Ingredients
Instructions
- Cook the chicken by boiling in a large pot.
- Remove the chicken when done and pull off the bones.
- Reserve 2 tablespoons of the cooking liquid.
- Remove the chicken skin and shred the chicken.
- Heat peanut oil, sesame oil, and soy sauce in a large skillet.
- Add the shredded chicken to the skillet; heat through.
- Add chopped scallions, reserved broth, and cashews to the skillet.
- Cook until the mixture is hot and well combined.
- Serve over hot cooked white rice.
Tips & Substitutions
For a richer flavor, consider marinating the chicken in soy sauce and sesame oil before boiling. If you don’t have cashews, almonds or peanuts can be excellent substitutes. To save time, you can use rotisserie chicken instead of boiling your own. For a slight heat, add some chili flakes to the skillet. This dish pairs beautifully with Fried Rice And Chicken for a complete meal.
Serving Suggestions
This Chicken And Cashews dish is best served hot over a bed of fluffy white rice. For a complete meal, consider pairing it with a side of steamed broccoli or a simple cucumber salad. A sprinkle of sesame seeds on top adds a nice touch. You can also serve it alongside Egg Foo Yung for a delightful variety.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and cashew mixture in a skillet over medium heat, adding a splash of water or broth to keep it moist. Serve it over freshly cooked rice for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Cashews contains roughly 826 calories, with 8g protein, 26g carbohydrates, and 79g fat. It is a good source of protein (16% of the Daily Value) and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 2055mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of chicken parts for this recipe?
Yes, you can use chicken breasts, thighs, or even a mix of both. Just ensure they are cooked thoroughly and shredded before adding to the skillet. Dark meat will lend a richer flavor, while white meat offers a leaner option.
What can I substitute for peanut oil?
If you have a peanut allergy or prefer another oil, canola or vegetable oil work well as a substitute for peanut oil. These oils have a neutral flavor that won't overpower the dish. However, they won't add the same depth that peanut oil does.
How can I make this dish vegetarian?
To make this Chicken And Cashews dish vegetarian, simply replace the chicken with tofu or tempeh. Cook the tofu until golden and crispy, then follow the same steps as the original recipe. You can also add more vegetables, like bell peppers or snap peas, for added texture and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).