Wednesday, September 12, 2012

Spicy Cashew Chicken

spicy cashew chicken

  *This has been pinned on Pinterest over and over as a crock pot recipe, i'm not sure who started that but I just want to be clear for anyone looking for the crockpot recipe that this is made in a wok, not a crock pot :)*

This is one of those recipes that you try and your like "this is a new staple in our menu".  We first had it when our friends Eric and Cynthia invited us over for dinner. He told us that his favorite dish was Spicy Cashew Chicken from Cheesecake Factory. I had never had it before so I wasn't sure how close the recipe was to C.F. But, he had made up this recipe to match it. When we started eating my husband and I were like "We NEED this recipe". A year or so later we went to Cheesecake factory I decided to try their Cashew Chicken....Eric's recipe blows Cheesecake Factory's out of the water,for real. After making it 100 times i've changed it a little here and there, mostly just the amounts of the ingredients, like i like to add a little more soy sauce than he had originally just because I like more sauce. But, here is my version of his Spicy Cashew Chicken. Try it, I know you'll love it!


Cashew Chicken (with a kick)
2 chicken breasts  cubed
1 tbsp cooking sherry* 
2 tbsp low sodium soy sauce
¼ cup oil
1/2-1 tsp red pepper flakes (depending on how spicy you want it, a little goes a long way)
3 green onions, sliced diagonally
2 cloves garlic, minced (about 1 tsp of jarred minced garlic)
1/2 cup cashews, unsalted
toasted sesame seeds
lightly or unsalted cashews.

sauce:
4 tbsp soy sauce
1 1/2 tbsp cornstarch
4 tsp sugar
2 tsp white vinegar































Combine 1 tablespoon soy sauce with the cooking sherry* in medium sized bowl. Cut chicken into bite-sized pieces, put chicken pieces in soy/sherry mixture. Let sit while you prepare the other ingredients.

In a small bowl, whisk 4 tablespoons soy sauce, 1 1/2 tbsp corn starch, 4 tsp sugar, and 2 tsp vinegar. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic. 

Drain chicken in strainer to get the marinade off as much a possible. Heat oil in a wok over high heat.  Add red pepper flakes to oil,stir a couple times. Add chicken all at once, let sit for a minute or two till golden,then turn chicken. Add garlic to chicken. Cook chicken till golden on all sides and cooked through. drain oil if there is still an excessive amount. Add cashews. Move wok off hot stove and immediately pour in sauce while constantly turning chicken over to cover everything in sauce. Sauce should thicken quite a bit, if you want it thicker put it back on medium heat for about 5-10 seconds, and stir, stir, stir. Sprinkle toasted sesame seeds and add sliced green onions. Serve over Rice. ENJOY!

spicy cashew chicken and rice




*recipe calls for cooking Sherry, i've used it once and then never again after that, i didn't think it made a difference at all,so I don't use Sherry anymore.

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119 comments:

  1. Sounds delicious! Thanks for sharing.

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  2. This is a great recipe to have!

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  3. Can't wait to try this..it's my favorite Chinese take-out dish!

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  4. Can't wait to try, I've been wanting to make cashew chicken for a long time!

    If you don't use the cooking sherry do you use more soy sauce to make up for it or just leave it out altogether?

    Thanks for the recipe!

    ReplyDelete
    Replies
    1. good question! i guess i do add a little bit more soy. probably like i tbsp, guess i should have added that in there!
      good luck with it, its so yummy! please let me know how it turns out!

      Delete
    2. I don't use cooking sherry in any of my oriental dishes. Regular sherry is perfect. The cooking sherry has other ingredients in it that I don't want to effect the taste of my food. The regular drinking sherry is wonderful, I even use it in my chicken soup. It adds a really smooth flavor to the stock. Try it!

      Delete
  5. I can't get enough stir fry! My husband married me for a spicy thai peanut stir fry and requests it all the time (he thinks its that good lol), but I try to keep things fresh. This looks like a perfect happy medium. Thanks for sharing!!
    Erin

    PS. If you want to try the spicy thai peanut stir fry, you can find it here!
    http://thelawstudentswife.blogspot.com/2012/08/thai-peanut-stir-fry.html

    ReplyDelete
    Replies
    1. Hi Erin, I know this thread is old but I was hoping to still get that recipe for your Spicy thai peanut stir fry. It sounds amazing! The link isn't working for me. Says I am denied lol Is there a way I can get this recipe? Thank you so much Dawn..
      innduhhvidual@yahoo.com

      Delete
  6. Ooooo that sounds good! im definitely going to go check it out! thanks! and definitely try this recipe, its super delish! let me know if you end up making it!

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  7. This looks delicious! I just pinned it and hope to try soon! Have a wonderful weekend! xo

    ReplyDelete
    Replies
    1. thanks so much! let me know what you think when you make it!

      Delete
  8. This is the best dinner I've made in forever! I've made it twice in the last 3 days!! Thanks so much for sharing it.

    ReplyDelete
    Replies
    1. Wow! thats so awesome!! I'm glad you like it so much! thanks for letting me know! I like it as leftovers the next day too, something about the cashews being a little bit softer is yummy!

      Delete
  9. I can't wait to try this. I've been looking for a new Cashew Chicken recipe since all the others I've tried taste like brown gravy instead of the Asian brown sauce. Thanks for sharing it. :)

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    Replies
    1. totally try it, its not gravy-like at all! let me know how it turns out!

      Delete
  10. This is AMAZING! I have Bern searching for a recipe for P.F. Chang's kung pao chicken and can't fund one that's close but not greasy. This recipe is spot on! Maybe even better! Thank you!

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  11. This looks like a great recipe. Is there a way to print just the recipe without the pictures?

    Thanks
    Margi H.

    ReplyDelete
  12. I tried this and it was amazing!! Definitely one I'll keep on my rotation! It was even better the second day when the cashews softened a bit

    ReplyDelete
    Replies
    1. thanks for letting me know, and I totally agree about the next day thing!

      Delete
  13. Just got done making this and it's amazing! I used low sodium soy sauce and found that it need a little salt so next time I will used regular soy sauce. Thanks for this woundeful recipe =)

    ReplyDelete
    Replies
    1. I used the low sodium soy sauce too, I didn't follow the recipe to a "T" because I wanted more sauce...

      Delete
  14. I made this tonight and while I thought it was good, I don't think it's better than PF Changs. It will however be a dinner staple for us because it was sooooo easy to make.

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    Replies
    1. I have never tried PF chang's version before. I'll have to try it sometime.

      Delete
  15. I made this tonight, it was really good. I did use the Sherry and Soy Sauce, you could also use Miran. I made more sauce, I didn't measure I just used the ingredients in the recipe to make more. When I made my rice I used chicken stock instead of water. It was very good! Will make again.

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  16. I haven't made it yet... but it sounds so yummy. I love to cook recipes that sound yummy. This one sounds really yummy.

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  17. Silly ?- is it 4 chicken breasts cut in half or 2 chicken breasts cut in half to make 4 halves?? lol When my boyfriend made this he cut 2 chicken breasts in half and it didn't seem like a lot but it sure tasted yummy!

    ReplyDelete
    Replies
    1. not silly- i went back and read it and it does sound confusing. But, sometimes at the store you can get a pack of 4 chicken breast halves. which is 2 chicken breasts cut in half to make 4. but, most of the time i'll just buy the regular chicken breasts and cut two of them in half. I think i'll change how its written right now. it is pretty confusing. If you do use 4 whole chicken breasts, which is a good idea to have left overs I would definitely double the sauce recipe.

      Delete
    2. Thanks so much for the reply! We did it correctly then. It sounds right but I def second guessed myself. It was sooo yummy. All I had were salted cashews and forgot to tell my boyfriend to rinse them. So it was a little salty..but tolerable :D

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  18. I doubled it, and used Asian Rice Vinegar instead of the white vinegar. I also added fresh mushrooms and pre-cooked baby carrots at the very end (before the thickening) just to stretch this further to feed 6 people. It was delicious as written, and just as good with my additions! Thank you sooooo much for this awesome recipe! :)
    ~Amy in Minnesota

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  19. made this last night and was very impressed! Added to my recipe book. Glad I pinned it!

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  20. something went wrong here...the sauce with the cornstarch ruined the whole dish. i was really disappointed. it had a grainy texture and was clumpy. def not a good cashew chicken recipe.

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    Replies
    1. ya something must have gone wrong. I've made this about 20x and have never had a grainy or clumpy texture. make sure you mix the sauce up really good before you pour it in the chicken/cashew.

      Delete
    2. I had a similar experience last night, though I wouldn't say the sauce ruined it. I doubled the recipe and noticed that the sauce thickened up very, very quickly and had a somewhat "powdery" taste to it. I think I'll use less of the cornstarch next time. The flavor of the dish was good, but the sauce texture was off. The single-batch recipe calls for 1 1/2 *tablespoons* cornstarch, right?

      Delete
    3. I had the same problem tonight, I wonder if the cornstarch should be 1 1/2 teaspoons instead of tablespoons. Also I used regular soy sauce as that was all I had and it was super salty. Will have to try it again with the low sodium soy sauce.

      Delete
  21. Totally awesome recipe! Thanks for sharing with us! My husband LOVED it and insisted it be put into our regular menu. :)

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    Replies
    1. oh! im so glad! thanks for letting me know!

      Delete
  22. Wow, I do eat at CF quite a bit and have had this dish there several times.... it might not be dead on, but its def a close 2nd. I also used mirin instead of the sherry, but everything else was the same. Thanks for sharing, this was excellent :)

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  23. how many servings does this make?

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  24. I made this tonight and it was awesome! I left out the cashews...which is funny to me and the sesame seeds. I doubled the recipe and it is almost gone! Question: After I browned the chicken, I thought it had an excessive amount of oil left over so I drained it to cut calories. Do you usually leave the oil in? Thanks for sharing this recipe!

    ReplyDelete
    Replies
    1. good question, i need to add this to the recipe instructions. I do drain the oil most the time. sometimes there isn't a ton left over depending on how much cooked out. but when there is a lot extra i do drain it.

      Delete
    2. Ok, thanks for letting me know. Sent it to work with hubby today and he loved it too!

      Delete
  25. made this tonight for the first time! Awesome!! (singsong voice) :-)

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  26. Looks yummy! However, you forgot to list cashews in your ingredient list :)
    So, my question is: What type of cashews? Raw? Salted? Maybe a dumb question!

    ReplyDelete
    Replies
    1. OOPS! haha! i'll add it!! i always buy lightly salted and think it tastes great!

      Delete
    2. Thank you! I figured that was what I should buy but wanted to make sure. Can't wait to try this recipe!

      Delete
  27. Replies
    1. I've never tried it in the crockpot.

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    2. I make mine in a croc pot. I also triple mine cause we have a big family an this recipe is great left over. Make sure you grease your croc pot or it sticks) Make the first sauce (soy and cooking sherry) an cube your chicken. Add both to croc pot w crushed pepper flakes and cook for 3-4 hours on low. Mix your sauce and add it as well as the cashews and sesame seeds and cook for another hour. Top w your green onions when serving and extra sauce if you want it. This recipe is a family favorite. Sometimes I add a little brown sugar to the sauce it yummy :)

      Delete
  28. This comment has been removed by a blog administrator.

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  29. This is listed as crockpot spicy cashew chicken and there is no crockpot instructions?

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    Replies
    1. i'm not sure where its listed as a crock pot recipe? maybe someone pinned it on pinterest and wrote that it is a crock pot recipe but its not. sorry.

      Delete
  30. Made this tonight. It was great!

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  31. I think u need to use low sodium soy sauce in this it tastes great but with regular soy sauce its almost too salty imo my 17 month old loved this dont worry i didnt give her cashews

    ReplyDelete
    Replies
    1. we do use low sodium, make sure you also use lightly salted cashews or if you can find it unsalted cashews. :)

      Delete
  32. I made this last night. I doubled the amount to feed my crew. I didnt care for the sauce. It was not quite what I'd like on my Chinese food. I think I'll try it again and not double the amount. Id like it more like the garlic brown sauce I get on my food at the Chinese place. I used 5 cloves of garlic. Any ideas?

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  33. Absolutely delicious. Next time I am going to make a double batch for leftovers. A hit with my husband and children both! Thank you!

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  34. I'm confused... It sasy 3 green onions, but it looks like a stalk of chives or something is pictured? Can't wait to try this!

    ReplyDelete
    Replies
    1. I usually just cut up the three green onion sticks, is that what they're called? lol. I took the picture with all of the onions sticks just because it makes for a better picture than then pile of onions that I cut up. But the pile that is cut up in the picture is all that i actually put on the cashew chicken.

      Delete
    2. Oh, awesome! Thanks for your help. My husband and I are cooking it now :)

      Delete
  35. Just made this dish and it is FANTASTIC and super easy....thank you!!!!!

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  36. Dish was Delicious and simple.. Loved it!!

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  37. This was soooo good, thanks for the recipe!

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  38. This comment has been removed by a blog administrator.

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    Replies
    1. This comment has been removed by the author.

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  39. I'm making this now, and I'm confused... The recipe lists 1/2 cup unsalted cashews, and then later calls for lightly salted cashews. Can you please clarify the type and amount of cashews? Thanks!

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    Replies
    1. I used 1/2 cup salted cashews and it turned out great. Thanks! :)(same poster as above...I am replying to my own post)

      Delete
  40. Can you please explain how you can make this as a freezer meal?

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  41. Just made it! It is soooo Yummy! Thanks so much for sharing the recipe!

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  42. just made this since Spicy Cashew Chicken from CF is my hubby's favorite. he liked this but said it wasn't spicy like CF...so next time I will add alot more pepper. he also said it was very "Soy-y" ...any suggestions on how to tone that flavor down?

    it was REALLY good though and the whole family did like it!

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  43. Thanks so much for sharing this recipe! I'm going shopping today for everything I need and making it tonight! :-)
    Indeed, someone* has pinned your photo and listed it as crockpot spicy cashew chicken. That has to be more than a little frustrating! :-/
    I hope you keep sharing helpful recipes & just "don't let the squirrels get you down" MommaChelle!
    I'll try to comment on any I see to help correct someone's faux pas! Thanks again!

    ReplyDelete
  44. Kelley - back again!January 11, 2013 at 3:54 AM

    Girl.... this got re-pinned a LOT!! :-D (see? Your photo looks that* yummy!!) You may* want to even edit your title...
    "spicy cashew chicken - in a wok, people, not a darn crock pot!" :-D
    Good luck, Chelle & hopefully, people will remember: "Nice is Free"

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    Replies
    1. thanks so much for your help!! hope you like it!

      Delete
  45. This was good, approved by everyone, but it had zero heat, even with extra freshly ground red pepper. Next time I add some Sriracha to the sauce and make extra for the rice!

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  46. Making this again tonight. It's a fabulous recipe!!! Very close to the Cheescake Factory but even better that I don't have to drive an hour to get there. :)

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  47. Anyone know how many calories are in this dish? I made it tonight and it was delicious. I substituted stevia for the sugar and used coconut oil. I also left out the sherry.

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  48. I'm going to try to make this dish soon... It is my absolute favorite dish at the cheesecake factory.. I wonder if I can make my dish taste similar to theirs... Thanks.. I'm soooo excited to see how it turns out..

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  49. OMGosh, found this recipe on Pinterest today, made it for dinner. Fantastic! It was a hit with the husband, teenager AND 3 year old. This is a new favorite for us. Thanks!!

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  50. If I don't have a wok, would it still work okay in a large pan?
    thanks!

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  51. I made tonight. Came out great. I added red and green chopped peppers. Would definitely make again.

    ReplyDelete
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  61. This was phenomenal! Cashew Chicken is my favorite menu item to order while out for Chinese. This is the first recipe I've made that is worthy of skipping the Chinese place and making at home. I subbed coconut oil and rice wine in place of the sherry. I also added one extra chicken breast and added sliced sauteed mushrooms. I doubled the sauce and used rice vinegar for the white and served over Jasmine rice. Holy smokes! The sauce was so unbelievably rich tasting, it almost seemed as if it had a cream base. This is my new favorite recipe. Thank you!

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