Thai Cashew Chicken Stir-Fry
Craving the delightful flavors of Panda Express' Thai Cashew Chicken? Look no further! This homemade version brings together tender, juicy chicken, crunchy cashews, and vibrant bamboo shoots, all coated in a delectable blend of soy and hoisin sauces. Perfect for a quick weeknight dinner or a satisfying meal prep option, this stir-fry is not only quick to prepare but also packed with flavor. Serve it over steamed rice or noodles for an unforgettable taste of restaurant-quality Thai cuisine right in your own kitchen.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
boneless skinless chicken breasts
2 (cut into 1-inch cubes)
soy sauce
2 tablespoons (none)
hoisin sauce
1/4 cup (none)
peanut oil
1/4 cup (for frying)
salted cashews
1/2 cup (none)
cornstarch
2 tablespoons (none)
dry sherry
2 tablespoons (none)
chicken broth
1/2 cup (none)
bamboo shoots
1 (8 ounce) can (drained and sliced)
Instructions
1
Begin by cutting the boneless, skinless chicken breasts into 1-inch cubes and setting them aside.
2
In a small mixing bowl, whisk together the cornstarch, soy sauce, dry sherry, hoisin sauce, and chicken broth until well combined. This will be your sauce mixture.
3
Heat the peanut oil in a wok or large frying pan over medium-high heat. To check if the oil is ready, insert the tip of a wooden chopstick into the oil; if bubbles form around it, the oil is hot enough.
4
Add the cubed chicken to the hot oil and stir-fry for about 5 minutes, or until the chicken is golden brown and cooked through.
5
Next, add the sliced bamboo shoots to the pan and stir well to combine with the chicken.
6
Pour the sauce mixture over the chicken and bamboo shoots, stirring constantly until the sauce thickens and evenly coats the ingredients.
7
Fold in the salted cashews, ensuring they are well distributed throughout the dish.
8
For an added touch of freshness, garnish with mandarin orange sections, chopped cilantro, and sliced green onions before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Thai Cashew Chicken Stir-Fry?
Thai Cashew Chicken Stir-Fry is a homemade version of the popular restaurant dish featuring tender chicken, crunchy cashews, and bamboo shoots in a savory soy and hoisin sauce.
How should I prepare the chicken for this recipe?
You should cut two boneless, skinless chicken breasts into 1-inch cubes before starting the cooking process.
What ingredients are in the stir-fry sauce?
The sauce is a mixture of cornstarch, soy sauce, dry sherry, hoisin sauce, and chicken broth.
What type of oil is best for frying the chicken?
Peanut oil is recommended for frying this stir-fry due to its high smoke point and flavor profile.
How can I tell if the peanut oil is hot enough?
Insert the tip of a wooden chopstick into the oil; if bubbles form around the tip, the oil is ready for frying.
How long does the chicken need to cook?
The chicken should be stir-fried for about 5 minutes, or until it is golden brown and fully cooked through.
When do I add the bamboo shoots?
Add the sliced bamboo shoots to the pan after the chicken has been cooked until golden brown.
How do I get the sauce to thicken?
After pouring the sauce mixture over the chicken and bamboo shoots, stir constantly over medium-high heat until the sauce thickens and coats the ingredients.
When should the cashews be added to the dish?
The salted cashews should be folded in at the end of the cooking process to ensure they stay crunchy.
What are some recommended garnishes for this stir-fry?
You can garnish the dish with mandarin orange sections, chopped cilantro, and sliced green onions for added freshness.
What can I serve with Thai Cashew Chicken?
This stir-fry is traditionally served over steamed rice or noodles.
Is this recipe suitable for meal prep?
Yes, this dish is a satisfying meal prep option that holds its flavor well.
How much hoisin sauce is required?
The recipe calls for 1/4 cup of hoisin sauce.
What size can of bamboo shoots is needed?
You will need one 8-ounce can of bamboo shoots, which should be drained and sliced.
What is the purpose of cornstarch in the sauce?
Cornstarch acts as a thickening agent, giving the sauce a glossy consistency that clings to the chicken.
Can I use a regular frying pan instead of a wok?
Yes, a large frying pan is a suitable substitute if you do not have a wok.
How much soy sauce is used in the recipe?
The recipe uses 2 tablespoons of soy sauce.
What type of chicken is best for this stir-fry?
Boneless skinless chicken breasts are recommended for their lean texture and quick cooking time.
How much dry sherry is needed?
You will need 2 tablespoons of dry sherry for the sauce mixture.
What amount of chicken broth is used?
The recipe requires 1/2 cup of chicken broth.
How many cashews should I use?
The recipe calls for 1/2 cup of salted cashews.
What heat setting should I use for the stir-fry?
The stir-fry should be cooked over medium-high heat.
How much peanut oil is required?
You will need 1/4 cup of peanut oil for frying the chicken.
What is the first step of the recipe?
The first step is cutting the chicken into 1-inch cubes.
How do I prepare the sauce?
Whisk together cornstarch, soy sauce, dry sherry, hoisin sauce, and chicken broth in a small bowl until well combined.
What should the chicken look like when it is done?
The chicken should be golden brown on the outside and cooked through on the inside.
Is this recipe similar to restaurant versions?
Yes, it is designed to mimic the flavors of Panda Express' Thai Cashew Chicken.
How many main ingredients are in this recipe?
There are 9 main ingredients listed for this Thai Cashew Chicken recipe.
What should I do after adding the sauce mixture?
Stir constantly until the sauce thickens and evenly coats all the ingredients in the pan.
Is the chicken cooked before adding the vegetables?
Yes, the chicken is stir-fried for 5 minutes before the bamboo shoots are added to the pan.