Raise your hand if you don’t eat out as much as you would like? This Asian Cashew Chicken with Brown Rice is restaurant quality made in the comfort of your own home and in under an hour! There is nothing better than gourmet tasting food that fits your budget, makes your family happy, and looks pretty! I have a hard time with making some Asian dishes since they never quite taste flavorful enought to me. That is why I am sharing this recipe! It will not diappoint.
I got a little carried away with these pictures but I couldn’t help myself. The Asian theme and the vibrant colors makes my creativity dance off the walls of my kitchen! Don’t worry you don’t have to present it looking this way! The flavors in this Asian Cashew Chicken dish are exactly what you expect from an Asian dish with garlic, hoisin sauce, green onions, and chili garlic sauce. I use orange bell peppers to add a vegetable and some color to the dish.
You can use chicken breast or chicken tenderloin for this dish. You can also use fresh or frozen chicken but defrost the chicken ahead of time. If I use frozen chicken I place it in a zip locked bag a few hours before dinner, in room temperture water, in a pot on the stove. I cut the chicken before I cook it. I may be a little OCD or just like my chicken to look even. Probably a little of both. Chicken looks better cut before it is cooked.
This dish does not need much prep time and it is hot and ready within 40 minutes! That is my kind of meal!
This is one of the Mister’s favorites and he rates it 8.5/10.
Asian Cashew Chicken with Brown Rice
|Cook time||40 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Gourmet, Serve Hot|
- 2lb chicken (boneless and skinless)
- 1 Large bell pepper (chopped)
- 8 cloves garlic (minced)
- 8 green onions (sliced)
- 3/4 cups chicken broth
- 2 tablespoons garlic chili sauce
- 3 tablespoons Hoisin sauce
- 1 tablespoon vegetable oil
- 2 tablespoons white wine vinegar
- cup cashews (unsalted or lightly salted)
- 2 tablespoons corn starch
- 1 cup brown rice (rinse and cooked)
|Rinse brown rice and cook according to package. Use 1 3/4 cup of water to 1 cup of brown rice for fluffy rice.|
|Preheat large pan on stove over medium low heat. Add vegetable oil to pan. Salt and pepper both sides of chicken. Cut raw chicken in cubes.|
|Add chicken cubes, bell pepper, garlic, and cashews to heated pan. Cook until chicken is no longer pink. Stir regularly.|
|Add corn starch and chicken broth to small bowl and mix. Add mixture to pan. Add garlic chili sauce, hoisin sauce, and vinegar as well. Stir and simmer for 5 to 10 minutes or until sauce has thickened.|
|When rice is finished cooking fluff with fork and put lid back on until ready to serve. Just before serving hot add sliced green onions.|
recipe adapted from www.electricrecipes.com