What’s For Dinner Tonight? Cashew Chicken


Yesterday, home and looking to procrastinate from things I really had to do, I was flipping through some of my old recipes that I haven’t look at for years and got the urge  – the cooking urge that is.

I cook all the time, but sometimes I just get this unexplainable need to create in the kitchen – be it a new recipe, or some food thing that I have recently seen and have been tasting in my head for days and the craving to try it has overcome me.

Am I the only one who tastes things in her head on a regular basis?

Hence the Cashew Chicken and tonight’s dinner. The idea of a delicious easy stir fry with great Asian flavors and crunchy toasted cashews, just got the better of me. I could just taste the savory garlic and sweet  teriyaki chicken infused with that perfect amount of ginger tang . (Yum, yum yum – can’t you just taste it…see what I mean the cooking urge..lol)

So I got out my handy- dandy favorite kitchen pot – the wok – out, and the Cashew Chicken was born.

Even as I was cooking this recipe, I knew that this recipe was going to be better than what I was tasting in my head (which was pretty darn good as it was). Twenty minutes later, and a few bites into this dish, I knew I had a keeper and a great new What’s for Dinner Tonight dish for my weekly menu!


Cashew Chicken


1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons teriyaki
2 tsp. minced, peeled, fresh ginger (or 2 1/2 tsp ginger powder)
3 1/2 teaspoons cornstarch
coarse salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoons plus 2 teaspoons toasted sesame oil (you can use vegetable oil if you don’t have)
2 garlic cloves, chopped
1 red pepper, diced
1 yellow pepper diced
1/2 cup sliced mushrooms
2/3 cup unsalted cashews, toasted
2 green scallions, white and green parts separated and thinly sliced


In a large nonstick skillet pan on a med-high heat, toast the cashews for 1 1/2 minutes. Remove and set aside.


In a medium bowl, toss chicken with teriyaki, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch. Set sauce aside.


In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.


To same skillet, add 1 teaspoon oil , garlic, peppers, mushrooms,  & scallions. Cook covered, stirring constantly, until garlic and peppers soften, about 8 minutes  Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds.


Top with cashews and serve with Spanish rice or noodles.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (3)

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  1. Sara Vail Miedema says:

    You lost me on eat with Spanish Rice. We have cashew chicken here. Please clarify what you mean by Spanish Rice.

  2. Fran says:

    Looks and sounds yummy. How many will it feed? I do not eat meat, but may try it with the faux chicken available!

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