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.

Cashew Chicken (updated)

April 13, 2018

by Holly

Category Asian Chicken / Turkey

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

1. Mix the sauce ingredients together in a small bowl and set aside.
2. With the wok (or large skillet) over medium high heat, toast the cashews until fragrant.  Set aside.
3. Toss chicken with cornstarch, salt, and pepper.
4. Add drizzle of oil to wok and then the chicken.  (work in batches if it will crowd your pan)
5. Remove, then wok the onion, carrots, and celery for a few minutes.
6. Add zucchini and garlic, cook until vegetables are tender.
7. Add back chicken and cashews.  
8. Add sauce and cook for just a couple of minutes, until everything is coated.

I have yet to find a Chinese restaurant in our town that has good food.  There are a couple with so/so, mediocre food, but none that we just love.  So when one of us is craving Chinese food, unless we’re going across the river to Portland, OR (which has no shortage of amazing restaurants… that we never seem to make it to) I just make it at home.   It’s kind of a fun “date night in” and we now have a few dishes we really love, including this one.
Next on my list, dim sum!

SPICY ORANGE CHICKEN
3/4 cup chicken broth
3/4 cup orange juice
2 tsp orange zest
6 T white vinegar
1/4 cup soy sauce
1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
3 cloves garlic, minced
1 tsp ginger powder
pinch red pepper flakes (more for spicier)
1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
1 T plus 2 tsp cornstarch
2 T cold water

For coating:
3 large egg whites
1 cup cornstarch
1/2 tsp baking soda
oil, for frying

For serving:
2 green onions, sliced
extra orange zest

In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
Bring remaining marinade to a simmer.  Whisk the cornstarch and cold water together, then whisk into sauce.  Simmer a couple more minutes, until thickened.  Taste and adjust if needed.  Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.

In a shallow bowl, whisk the egg whites.
In another shallow bowl, whisk together the cornstarch and baking soda.
Drain chicken from marinade and pat dry with paper towels.  Dip chicken in egg, then cornstarch mixture.  Set on a baking sheet or plate and repeat until done.
Heat a couple inches of oil in a wok or heavy pan to 350 degrees.  Fry the chicken until cooked through, flipping halfway through and working in batches.
Toss cooked chicken with the sauce and top with extra zest and green onions.
Serve with steamed or fried rice.

Spicy Orange Chicken

July 18, 2013

by Holly

Category Asian Chicken / Turkey

Ingredients

• 3/4 cup chicken broth
• 3/4 cup orange juice
• 2 tsp orange zest
• 6 T white vinegar
• 1/4 cup soy sauce
• 1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
• 3 cloves garlic, minced
• 1 tsp ginger powder
• pinch red pepper flakes (more for spicier)
• 1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
• 1 T plus 2 tsp cornstarch
• 2 T cold water

For coating:

• 3 large egg whites
• 1 cup cornstarch
• 1/2 tsp baking soda
• oil, for frying

For serving:

• 2 green onions, sliced
• extra orange zest

Instructions

1. In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
2. Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
3. Bring remaining marinade to a simmer. Whisk the cornstarch and cold water together, then whisk into sauce. Simmer a couple more minutes, until thickened. Taste and adjust if needed. Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.
4. In a shallow bowl, whisk the egg whites.
5. In another shallow bowl, whisk together the cornstarch and baking soda.
6. Drain chicken from marinade and pat dry with paper towels. Dip chicken in egg, then cornstarch mixture. Set on a baking sheet or plate and repeat until done.
7. Heat a couple inches of oil in a wok or heavy pan to 350 degrees. Fry the chicken until cooked through, flipping halfway through and working in batches.
8. Toss cooked chicken with the sauce and top with extra zest and green onions.
9. Serve with steamed or fried rice.