Rachael Ray: Cashew Chicken Recipe

Rachael Ray: Cashew Chicken

If someone is really craving takeout while in the Adirondacks, typically they’d have to ignore the craving and settle for something else. Ordering takeout or delivery is practically impossible when you’re in the middle of nowhere! Thankfully, because Rachael Ray refused to settle for something else, you can make a popular takeout dish at home! She showed viewers how to prepare Cashew Chicken that not only tastes better than what you’d buy at a restaurant, but is cheaper too! Not to mention, you can control just how much of each ingredient you include!

To make it just like Rachael enjoys, click next page and get the recipe.

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Rachael Ray: Cashew Chicken Recipe Ingredients

Rachael Ray: Cashew Chicken Recipe

Rachael Ray’s Cashew Chicken tastes even better than the local takeout joint’s version, but for even cheaper! (nekonoir / Flickr)

  • 1 C raw cashews
  • salt and pepper
  • 2 sweet peppers (red field, cubanelle, or yellow bell) – diced
  • 1 1/2 inches ginger – grated or minced
  • 1 tsp red chili flakes
  • 1/4 C Hoisin sauce
  • 1 tbsp Tamari or Shoyu
  • toasted sesame seeds and cilantro leaves – to garnish
  • 1 1/2 C white or short-grain rice – cooked according to package directions in chicken stock instead of water
  • 2 lbs boneless, skinless chicken breast and/or chicken thigh – cut into bite-sized pieces
  • 3 tbsp high-temperature cooking oil (peanut, grapeseed, or safflower) – divided
  • 2 large or 3 small leeks – halved lengthwise – rough green tops and root removed, cut into 3/4-inch half moons, washed, then dried
  • 4 cloves garlic – chopped or sliced
  • about 3 tbsp rice wine vinegar
  • 1/4 C water
  • 1 tsp sesame oil

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Rachael Ray: Cashew Chicken Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Scatter nuts on a small baking sheet,hen toast for 6-8 minutes until crispy
  3. Remove and cool, then turn off the oven
  4. Season the chicken with salt and pepper
  5. Heat a large pan, wok, or round-bottom pan over high heat
  6. Add the oil and brown half the chicken then remove to a plate
  7. Add more oil and repeat with the rest of the chicken, then remove and save
  8. Add the last tablespoon of oil to the pan, then throw in the ginger, leeks, peppers, chili flakes, and garlic and toss
  9. Add the Hoisin, vinegar, Tamari or Shoyu, water, and sesame oil, then stir
  10. Add in the saved chicken and the cashews, then toss until coated and remove from the heat
  11. Add rice to shallow bowls and top with the cashew chicken
  12. Serve topped with cilantro and sesame seeds

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