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Cashew chicken with jasmine rice 3
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Easy Cashew Chicken

Easy cashew chicken, served with jasmine rice, tastes absolutely delicious, and is a much lighter version of the original takeout Chinese recipe!
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5
Author Shinta

Ingredients

  • 20 lbs (600 grams) skinless chicken breasts cut into small cubes
  • 2 large bell peppers chopped into cubes
  • 1/2 cup peanut butter
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon sesame oil
  • 3/4 cup cashews

For the sauce:

  • 1 teaspoon sesame oil
  • 3 teaspoons oyster sauce
  • 3 teaspoons low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon cornstarch

To serve:

  • Cooked Jasmine rice cook as per instructions on the pack
  • 2 scallions or spring onions

Instructions

  • Start by pre-heating the oven to 200C (390 F)
  • In a large mixing bowl, mix together the chicken cubes, chopped bell peppers, peanut butter, sesame oil, ginger and garlic. Give it a good mix, so that the chicken and the veggies are well coated with the condiments.
  • In a large baking sheet lined with foil, turn out the well-coated chicken and veggies, and bake for 5 minutes at 200 C (390 F).
  • After 5 minutes, take out the sheet. The juices from the chicken will be running in the pan. Give the chicken and veggies a good mix with a spatula, add the cashews and return to the oven. Bake for a further 5 minutes.
  • While the chicken, veggies and cashews bake, make the sauce.
  • Turn up the stove to medium heat and in a sauce pan, and all the ingredients listed under 'sauce'.
  • Give it a good stir and let it come to a simmer. Turn off the heat once it starts to simmer. The sauce would have thickened.
  • Once the chicken-veggies and cashes are done, take out the baking sheet and place on the counter top to let the chicken rest.
  • When you are ready to serve, combine the baked chicken, veggies and cashew nuts with the prepared sauce and serve with jasmine rice garnished with chopped scallions.

Notes

You could add more salt depending on your preference. The sauce has sufficient salt, as does the peanut butter and hence I choose to not add additional salt.
You could also top the chicken with some chopped peanuts and red chili flakes for added texture and spice.