Main Dish · Recipes

Cashew Chicken

* Update, I made this recipe again today for my grandparents, and I added diced water chestnuts. 

Chinese food makes great take out, but why order take out when you can make your own chinese food take out?!

Cashew Chicken

¾ cup unsalted whole cashews
1 ½ pound boneless chicken breasts, cut into bite sized pieces
½ teaspoon salt
¼ teaspoon pepper
2 tablespoon vegetable oil
6 garlic cloves, minced
8 green onions, 1 inch slices
2 tablespoon rice vinegar ( plus more)
4 tablespoon hoisin sauce ( lee kum kee)
1 tablespoon gluten free soy sauce
¼ cup water
¼ teaspoon sesame oil

*1 8oz can water chestnuts, diced ( optional) 

*4 small sized zucchini, halved and sliced (optional) 


Preheat oven 350°F

  • Place cashews onto baking sheet and toast until fragrant about 5 minutes
  • Season chicken with salt and pepper
  • In a large skillet or wok heat 1 tablespoon oil, add the chicken, white parts of green onions and garlic and* zucchini, cook till done.
  • Turn down the heat, add rice vinegar cook till evaporated.
  • Add *water chestnuts, hoisin sauce, soy sauce and water, heat through and a sauce should  form.
  • Add remaining green onions, little dash of rice vinegar and sesame oil, stir.

Serving suggestions:

Serve over white rice, or with favorite Asian dishes.

xoxo Pamela


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