Queen G’s Over the Top Cashew Chicken

A saucy sweet heat cashew chicken made with velveted chicken medallions, crisp vegetables, and a heavy hand of roasted cashews, all coated in a glossy bold sauce. Takeout inspired but Texas bold, with layered garlic and ginger flavor and big texture in every bite.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Special Equipment: Large Skillet or Wok

Ingredients

• 2 boneless skinless chicken breasts about 1½ lb total sliced across the grain into ¼ inch medallions

• 1 tbsp soy sauce

• 1 tbsp sherry cooking wine

• 1 tsp sugar

• ½ tsp white pepper

• ½ tsp baking soda

• 2 tbsp cornstarch

• 1 large red bell pepper cut into chunky bite size pieces

• 2 cups sugar snap peas trimmed

• White and light green parts of 4 to 5 green onions cut into matchsticks

• 1 tsp minced garlic

• 1 tsp minced ginger

• 1½ cups roasted salted cashews

• ¾ cup chicken broth or water mixed with 1 tbsp chicken bouillon powder

• ¼ to ⅓ cup soy sauce to taste

• ¼ cup honey

• 3 tbsp brown sugar

• 3 tbsp rice vinegar

• 2 tbsp chili garlic paste or sambal

• 1½ tbsp oyster sauce

• 1½ tbsp hoisin sauce

• 1 tbsp sherry cooking wine

• 1 tsp sesame oil

• 1½ tbsp grated ginger

• 1 tbsp minced garlic

• 1½ tbsp cornstarch

• 2 to 3 tbsp vegetable oil

Directions

1. In a bowl, combine 1 tbsp soy sauce, sherry cooking wine, sugar, white pepper, baking soda, and 2 tbsp cornstarch. Add the chicken and mix well until evenly coated. Let marinate 30 minutes.

2. Heat vegetable oil in a large skillet or wok over medium high heat. Cook chicken in batches until deeply golden and cooked through. Remove and lightly season with salt. Set aaside.

3. In the same pan, add green onion whites, minced garlic, and minced ginger. Cook just until fragrant, then add bell pepper and sugar snap peas and cook until tender but still crisp.

4. Return chicken to the pan, add cashews, and toss to combine. Pour in the prepared sauce mixture and cook, stirring, just until thickened and glossy. Turn off heat immediately.

5. Top with green onion tops and optional cilantro or fresh lime. Serve over rice or noodles with extra sauce.

Notes:

• Garlic and ginger are used in layers to build depth. Salted cashews add richness, so adjust soy sauce as needed. Do not overcook once the sauce thickens to keep it glossy.