Best Cashew Chicken with Coconut Rice – Ready in 25 Minutes

When the sun is shining and the weather is just right, I know the last thing you want to do is spend hours in the kitchen. That’s why I love this Cashew Chicken recipe! It’s packed with flavor, takes less than 30 minutes to make, and pairs perfectly with Tilda Ready to Eat Coconut Rice. Whether you’re cooking for the family or just whipping up a quick meal for yourself, this dish is a surefire hit.

Method

Preparing the Sauce

To begin with, gather all your sauce ingredients. In a medium sized mixing bowl, combine soy sauce, water, hoisin sauce, sriracha sauce, brown sugar, sesame oil, and minced garlic. Whisk everything together until the sugar is completely dissolved and the mixture is smooth. Set the sauce aside while you move on to preparing the chicken.

Coating the Chicken

Next, take your chicken breasts and cut them into bite sized, 1 inch cubes. Place the cubed chicken into a large bowl and add the cornstarch. Using your hands or a spoon, toss the chicken pieces gently but thoroughly to ensure they are evenly coated. This cornstarch coating not only helps the chicken crisp up but also thickens the sauce when cooked together.

Cooking the Chicken

Now it’s time to cook the chicken. Heat a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully add the chicken cubes in a single layer, making sure not to overcrowd the skillet. Cooking the chicken in batches is crucial as it ensures that each piece gets a nice sear and doesn’t steam. Season the chicken with a pinch of salt and pepper while it cooks. Let the chicken pieces cook for around 6 to 8 minutes, flipping occasionally, until they are golden brown and cooked through. Once done, transfer the cooked chicken to a plate and set aside.

Simmering the Sauce

Using the same skillet (without cleaning it, as those brown bits add flavor), pour in the prepared sauce mixture. Increase the heat slightly and bring the sauce to a simmer. Stir occasionally to prevent any sticking or burning. Once it starts to bubble, return the cooked chicken and the unsalted cashews to the skillet. Stir well to coat every piece of chicken and nut with the sauce. Let the mixture simmer for another 2 to 3 minutes, allowing the sauce to thicken and become glossy.

Preparing the Rice

While the chicken is simmering, follow the package instructions to cook the Tilda Coconut Rice. The ready to eat convenience of this rice makes it perfect for this quick dish.

Serving the Cashew Chicken

Once everything is ready, plate the warm coconut rice and top it with the cashew chicken. For a touch of freshness and color, garnish with sliced green onions. Serve immediately while the dish is still hot and aromatic.

Necessary Tools

• Sharp knife
• Cutting board
• Mixing bowl
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Serving Suggestions

This Cashew Chicken is best served with fragrant coconut rice, but you can also enjoy it with jasmine rice or even noodles. A fresh side salad or steamed broccoli complements the dish wonderfully.

Fun Fact

Did you know that cashews actually grow on the outside of cashew apples? These nutty seeds are technically not true nuts but seeds from the cashew tree!

Conclusion

There you have it a quick, easy, and incredibly tasty Cashew Chicken dish that will keep you enjoying the sunny days without sacrificing flavor. Whether it’s for a family dinner or a solo meal, this recipe is sure to become a favorite. Try it out and let me know how it turns out!