- 1 ½ lb. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 Tbsp. toasted sesame oil
- ¾ cup roasted cashews (we used unsalted roasted cashews)
- 1 Tbsp. minced fresh ginger
- 1/3 cup low-sodium soy sauce
- 1 Tbsp. chili garlic sauce
- 1 cup sliced scallions (we cut ours on the bias)
- Rice, for serving (optional) (I used rice to make it feel like a complete meal)
- Fill a large saucepan with water (don’t fill it all the way up with water though since the chicken will be going in there as well later). Bring the water to a boil and salt the water (I used table salt), adding the chicken in afterwards. Let the chicken cook for 4-5 minutes or until fully cooked. Once the chicken is fully cooked, drain the water and leave the chicken off to the side for now.
- Take a wok or large skillet (I used a large skillet) and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the cashews, stirring constantly for 1 minute or until the cashews become fragrant (we went with 1 minute). Toss the ginger in and continue to stir for another 30 seconds. Add in the soy sauce and garlic sauce followed by the chicken. Stir to make sure that the cashews and chicken get coated in the sauce and continue to stir occasionally for 2 minutes. Take the skillet off the heat and mix in the scallions.
This was a pretty easy dish to make ! It’s just a little bit on the salty side but you can still get some heat and the fresh scallions help balance the saltiness, all combining to make a delicious dish ! It’s also nice getting different levels of crunch from the cashews and scallions to contrast against the chicken. Besides possibly adding more scallions next time, I’d be happy to eat this again !
We got this recipe from Cuisine At Home.
We weren’t paid in any form to promote Cuisine At Home.
Take care everybody !