This is one of my favorite meals. But years ago my youngest became severely allergic to tree nuts so they had to be banished from the house for her safety. Then one day I thought duh.. I could make it with peanuts! No, it’s not quite the same. But it’s still one of my favorite meals! Even if you don’t use any nuts at all it’s still a great quick dinner. I used to make it with a premade hoisin sauce but the flavor is so much better with making your own sauce! You can see my original recipe here from… 8 YEARS AGO?! I’ve figured a few more tricks out since then. Like adding more vegetables, cutting the zucchini in larger chunks so it’s a better texture, and now I serve it with short grain brown rice.
As always, if you don’t have a wok a large skillet will work too. I have even used an electric skillet before that retained heat well. Have everything all cut up and ready to go before you start. Wok cooking should go fast. Just remember to have your heat medium high, and if you aren’t hearing any sizzling you have your heat too low or are crowding your pan.
I’m going to go check my fridge and make sure I have enough zucchini on hand to make this tonight!
CASHEW CHICKEN
1 cup cashews (or peanuts)
Drizzle olive or canola oil
1 1/2 lbs chicken breast, cut in 1/2″ cubes
2 Tablespoons corn starch
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 white onion, chopped
2 carrot, chopped
2 celery rib, chopped
3 small zucchini, chopped (cut the center section with seeds out)
4 cloves garlic, minced
For Sauce:
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
2 Tablespoons water
1/2 teaspoon sesame oil
2 teaspoons sugar
1 teaspoons powdered ginger
1 teaspoons cornstarch
Mix the sauce ingredients together in a small bowl and set aside.
With the wok (or large skillet) over medium high heat, toast the cashews until fragrant. Set aside.
Toss chicken with cornstarch, salt, and pepper.
Add drizzle of oil to wok and then the chicken. (work in batches if it will crowd your pan)
Remove, then wok the onion, carrots, and celery for a few minutes.
Add zucchini and garlic, cook until vegetables are tender.
Add back chicken and cashews.
Add sauce and cook for just a couple of minutes, until everything is coated.
Ingredients
- 1 cup cashews (or peanuts)
- Drizzle olive or canola oil
- 1 1/2 lbs chicken breast, cut in 1/2" cubes
- 2 Tablespoons corn starch
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 white onion, chopped
- 2 carrot, chopped
- 2 celery rib, chopped
- 3 small zucchini, chopped (cut the center section with seeds out)
- 4 cloves garlic, minced
For Sauce:
- 2 Tablespoons soy sauce
- 1 Tablespoon oyster sauce
- 2 Tablespoons water
- 1/2 teaspoon sesame oil
- 2 teaspoons sugar
- 1 teaspoons powdered ginger
- 1 teaspoons cornstarch
Instructions
- Mix the sauce ingredients together in a small bowl and set aside.
- With the wok (or large skillet) over medium high heat, toast the cashews until fragrant. Set aside.
- Toss chicken with cornstarch, salt, and pepper.
- Add drizzle of oil to wok and then the chicken. (work in batches if it will crowd your pan)
- Remove, then wok the onion, carrots, and celery for a few minutes.
- Add zucchini and garlic, cook until vegetables are tender.
- Add back chicken and cashews.
- Add sauce and cook for just a couple of minutes, until everything is coated.
