Cashew Chicken

I’ve made this recipe several times and it is delicious.  It does take a lot of time to prepare and it requires a lot of oil to fry the coated chicken, so I am equally impressed with Wanchai Ferry’s Cashew Chicken. The Wanchai Ferry version is significantly easier to prepare and you aren’t stuck with big bottles of oyster sauce and peanut oil that you only use once or twice a year.  If you choose the Wanchai Ferry Cashew Chicken, revise the week 11 shopping list so you don’t overspend on the extra ingredients for the “from scratch” recipe.

Cashew Chicken from Scratch

  • 4 boneless, skinless chicken breasts or 8 chicken tenders
  • 1/2 cup milk
  • 2 Cups flour
  • 2 Cups peanut oil
  • 2 cups Chicken broth
  • 1 Tablespoon sugar
  • 1 Tablespoon soy sauce
  • 2 Tablespoons oyster sauce (look in Asian food part of grocery store), can substitute Hoisin sauce
  • 2 Tablespoons cornstarch
  • 1/4 cup cold water
  • 2 stalks green onions
  • 2 Cups Cashews
  • OPTIONAL: 2 cups cooked white rice

Heat cashews 5 minutes at 200 degrees to toast.  Set aside.  While cashews are toasting, cut chicken into bite-size pieces.  Coat in flour, let stand 10 minutes.

Soak floured chicken in a pie plate in 1/2 cup milk for 15 minutes.  Re-coat wet pieces of chicken in flour.  Heat peanut oil in large skillet over high heat.  When a bit of flour dropped into the hot grease sizzles, deep fry the coated chicken, 4 minutes.  Remove from hot oil and drain on paper towels.

Bring chicken broth to a boil over high heat in a medium sauce pan.  Add sugar, soy sauce and oyster sauce.  Mix cornstarch and water, stir out lumps and add to chicken broth.  Reduce heat to medium-high and cook for 5 minutes.

Place fried chicken in a platter, pour hot sauce over the chicken, sprinkle with cashews and then chopped green onions.

Serve with cooked white rice.

Serves 3-4

NOTE: To boost servings, add 2 cups bite-sized steamed broccoli to the chicken after it is fried and cover so the fried chicken and broccoli flavors blend a bit while you prepare the sauce.  Pour the sauce over the combined fried chicken and broccoli.

Wanchai Ferry Cashew Chicken or Tofu

  • 1 kit Wanchai Ferry Cashew Chicken
  • 1 pound chicken tenders, or 1 package pre-sliced extra firm tofu
  • 2 Tablespoons oil
  • 1/2 cup water

Follow directions on package to cook rice.

Cut chicken into bite-sized  pieces and pat dry with paper towels. Dredge chicken in spiced cornstarch.  Allow coated chicken to rest while you pre-heat the oil in a non-stick skillet.  When oil is very hot, fry chicken about 6-8 minutes; cut open the largest two pieces to make sure no pink remains inside the chicken.  If you see pink, fry a few more minutes and check a different large piece.  When chicken is completely cooked, reduce heat to medium and add water and cashew sauce.  Stir gently and simmer 2 minutes.  Sprinkle chopped cashews on top and serve hot with white rice.

Serves 2-3

NOTE: To boost servings, add 2 cups bite-sized steamed broccoli at the same time you add the sauce.