Savoring the Irresistible Delight of Cashew Chicken: A Culinary Journey with a Twist
Cashew chicken has become a beloved dish in Chinese-American cuisine. Combining tender diced chicken pieces with crunchy cashews in a savory sauce, your taste buds will be delighted by its perfect blend of flavors and textures. Let’s delve into the origins of cashew chicken, explore some of its diverse variations and check out the recipe that slightly deviates from what you may be used to. Let’s embark on another culinary journey here at Fricken’ Kitchen!
Origin
Cashew chicken can be traced back to Springfield, Missouri where in the 1960s, Chef David Leong created a fried version of the dish. Traditional Chinese dishes were struggling to gain traction so Leong resulted to marrying Chinese flavors with American ingredients in this fusion dish. Appealing to the popularity of fried chicken in the South, the dish became well-enjoyed and sprung up on Chinese-American restaurant menus across the country. Today, it is still a beloved comfort food with the fried version oft referred to as Springfield-style Cashew Chicken.
Key Ingredients
- Chicken: Typically, boneless, skinless chicken breasts or thighs are used. These are cut into bite-sized pieces for a quick and even cooking process.
- Cashews: Roasted cashews add a delightful crunch to the dish and complement the chicken’s tender texture.
- Snap Peas and Water Chestnuts: These vegetables provide freshness and a satisfying crunch, elevating the dish’s flavor profile.
- Soy Sauce: This umami-rich sauce forms the base of the dish, infusing it with its signature savory flavor.
- Chicken Stock and Starch: This serves as the sauce’s foundation, delivering a deliciously thick and glossy texture. Here we use Arrowroot Starch, but cornstarch would work as well.
- Garlic and Ginger: These aromatic ingredients provide a fragrant and flavorful foundation.
Variations
Cashew chicken is a versatile dish that can be adapted to suit various preferences and dietary restrictions. Here are a few popular variations:
- Vegetarian Cashew Chicken: Substitute chicken with tofu or seitan for a satisfying vegetarian version.
- Spicy Cashew Chicken: Add chili flakes or Sriracha sauce to the sauce for a fiery kick.
- Cashew Shrimp: Swap chicken for shrimp for a seafood twist on this classic dish.
- Cashew Chicken Salad: Transform cashew chicken into a refreshing salad by serving it over crisp lettuce with a light dressing.
Leong’s creation has become a beloved dish since its birth over half a century ago. Our slightly modified version featuring snap peas and water chestnuts provides an additional crunch on top of the cashews. Similar to how Leong fused traditional Chinese flavors with popular American cuisine, we maintain the essence of Cashew Chicken while incorporating new flavors and textures. So get going, whip up a batch of this delectable dish and savor the irrestible delight of Cashew Chicken.
Cashew Chicken
Ingredients
- 3 lbs skinless, boneless chicken breast
- 1 cup cashews
- 2 8 oz cans water chestnuts
- 2 cups sugar snap peas
- 2 cups chicken stock
- 4 tbsp soy sauce
- 2 tbsp arrowroot starch
- 2 tbsp brown sugar
- 4 tbsp olive oil
- 2 tsp ground ginger
- salt & pepper to taste
Instructions
- Cut chicken into bite sized pieces. Season with salt and pepper as desired.
- Heat olive oil over medium high heat in large pot or wok. Cook chicken until slightly browned and nearly cooked through.
- In meantime, prepare sauce by combining chicken stock, soy sauce, starch, brown sugar and ginger.
- Add snap peas and water chestnuts, briefly heating (we prefer these to stay a bit crunchy).
- Simmer sauce until slightly thickened. Stirring occasionally.
- Add chicken back and mix until coated. Allow sauce to thicken further and chicken to cook through completely.
- Add cashews and mix. Serve warm.
