Pioneer Woman Cashew Chicken

Pioneer Woman cashew chicken is a glossy stir-fry dish with seared chicken thighs, crunchy cashews and water chestnuts that comes together in 15 minutes. This easy weeknight chicken dinner fits busy school nights, family dinners, potluck tables and quick lunch meal prep over rice.

Leave the chicken alone in the hot skillet for a couple of minutes before you stir it, because that is how it gets golden instead of gray. Stir too early and the cubes steam in their own juices, so the sauce tastes flat.

Deglazing with sherry while the pan is still hot lifts every browned bit off the bottom and melts it into the sauce. A cornstarch slurry then thickens it in 1 to 2 minutes, so it clings to each cube instead of pooling on the plate.

Pioneer Woman Cashew Chicken

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Course: DinnerCuisine: American, ChineseDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

347

kcal

Browned chicken thighs, tender bell pepper and crunchy cashews are coated in a thick, glossy soy and oyster sauce. Spooned over hot rice, it turns out savory with a little sweetness and a nutty crunch in every bite.

Ingredients

• 1/2 c. low sodium soy sauce
  

• 1 tbsp. rice vinegar
  

• 1 tbsp. packed brown sugar
  

• 2 tbsp. oyster sauce
  

• 1/2 tsp. toasted sesame oil
  

• 3 tbsp. vegetable oil
  

• 6 whole boneless, skinless chicken thighs, cut into small cubes
  

• Kosher salt, to taste
  

• 1 tbsp. chopped garlic
  

• 1 tbsp. chopped fresh ginger
  

• 1 whole green bell pepper, chopped
  

• 1/4 c. sherry or chicken broth
  

• 2 tbsp. cornstarch
  

• 1/2 c. drained canned water chestnuts, coarsely chopped
  

• 1 c. unsalted cashews (be sure to use unsalted)
  

• 2 whole green onions, thinly sliced
  

• Cooked rice or noodles, for serving (if desired)
  

Directions

• Mix the sauce: Whisk 1/2 cup low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 2 tablespoons oyster sauce and 1/2 teaspoon toasted sesame oil in a bowl. Set it aside while you cook.
• Brown the chicken: Heat 3 tablespoons vegetable oil in a large skillet over high heat, then add the cubed chicken thighs in a single layer. Sprinkle with a little kosher salt and leave it alone for a couple of minutes so it browns.
• Stir and season: Once the chicken turns golden, stir it so it browns on all sides. Then add 1 tablespoon chopped garlic and 1 tablespoon chopped ginger and stir to combine.
• Cook the bell pepper: Stir in the chopped green bell pepper and let it cook for 2 to 3 minutes. It should soften slightly but keep a little bite.
• Deglaze the pan: While the pan is still hot, pour in 1/4 cup sherry or chicken broth. Stir and scrape the bottom to loosen all the flavorful bits.
• Add the sauce: Turn the heat to medium-low and pour in the sauce mixture. Then mix 2 tablespoons cornstarch with 1/4 cup water and pour that slurry in.
• Thicken the sauce: Stir for 1 to 2 minutes until the sauce thickens, then add 1/2 cup chopped water chestnuts and 1 cup unsalted cashews. Toss to coat everything, adding a splash of water if the sauce is too thick.
• Garnish and serve: Sprinkle the sliced green onions over the top. Serve it hot with cooked rice or noodles.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken breast instead of thighs?

Yes, boneless skinless breasts work, but they dry out faster than thighs. Cut them into small cubes and pull them off the heat as soon as they turn golden and cook through.

Why do I need unsalted cashews?

The soy sauce and oyster sauce already bring plenty of salt, so salted cashews can push the dish too far. Unsalted ones let you control the seasoning and still add crunch.

How do I store leftover cashew chicken?

Keep it in an airtight container in the fridge, and eat it within 3 to 4 days. The cashews soften as they sit in the sauce, so add a few fresh ones when you reheat it.

What can I use instead of oyster sauce?

Hoisin sauce is the closest swap, though it is a bit sweeter, so you may want to ease off the brown sugar. A little extra soy sauce also works, but the sauce will taste less rich.

What is the most common mistake with this recipe?

Stirring the chicken too soon is the big one, since the cubes steam instead of browning. Give them a couple of minutes undisturbed in a hot pan and you get golden color and much better flavor.