Cashew Chicken

December 06, 2016

The one place experimentation is always welcome: the kitchen.

I’ve always been one for organization and order, in just about every aspect of life, however the kitchen is one of my few exceptions. In the kitchen I permit a bit of chaos, embrace disorder, and understand errors are bound to happen. The kitchen should welcome creativity and experimentation. How will you ever know if a particular combination of spices and ingredients yield a delightful taste, if you never give it a try?

Add a little spice to your life (literally) and try a recipe completely out of the box! Or better yet: make your own by testing combinations that traditionally don’t “go” together. I truly believe you will be surprised by the outcome and over time you’ll discover new dishes and tastes you never dreamed you would enjoy.

This simple, yet anything but a typical-week-night-dinner, is a perfect place to start. The ingredients are edgy and the flavor is bold but the combination is fantastic!


Cashew Chicken



3 large chicken breasts
1 tbsp. cornstarch
1/2 onion, diced
2 cloves garlic, minced
3 tbsp. hoisin sauce
3 tbsp. chicken broth
3/4 cup cashews
Cooked rice
Green onion to garnish


Cut the chicken breasts into small, bite-size pieces. Season with salt and pepper and toss in the cornstarch until covered evenly.

Heat 1 tbsp. of oil in a large saucepan over medium heat. Add the chicken and cook until golden and cooked through.

Add the onion and cook for another 4 minutes, stirring occasionally.

Stir in the chopped garlic and cook for one minute more.

Whisk the hoisin sauce and the chicken broth together until combined. Reduce the heat and add to the chicken mixture, stirring until evenly coated. Allow the sauce to heat up and then turn off the heat and stir in the cashews.

Serve over cooked rice and garnish with green onions.