By Cody missed Saturday family dinner without calling. He texted Sunday morning saying he had been at Anthony’s working late. Mama wanted to believe him. I did too. Neither of us is sure.
The recipe Sunday was cashew chicken with noodles because the recipe was something I could make in the haze of half-listening for the back door. Stir-fried chicken thighs and cashews with soy and ginger sauce, served over egg noodles.
The recipe is below.
Cashew Chicken with Noodles
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz egg noodles or lo mein noodles
- 3/4 cup roasted cashews
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced thin
- 1 cup snap peas
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the noodles. Bring a large pot of salted water to a boil and cook noodles according to package directions. Drain and set aside, tossing with a small drizzle of sesame oil to prevent sticking.
- Make the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch until smooth. Set aside.
- Season the chicken. Pat chicken pieces dry and season lightly with salt and pepper. Toss with 1 teaspoon of cornstarch for a light coating.
- Cook the chicken. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook 5—6 minutes, turning once, until golden and cooked through. Remove from the pan and set aside.
- Saute the vegetables. Add the remaining tablespoon of oil to the same pan. Add the garlic and ginger and cook 30 seconds until fragrant. Add the bell pepper and snap peas and stir-fry 3—4 minutes until just tender-crisp.
- Combine everything. Return the chicken to the pan. Pour the sauce over the top and toss to coat. Add the cooked noodles and cashews and stir everything together over medium heat for 1—2 minutes until heated through and the sauce clings to the noodles.
- Finish and serve. Top with sliced green onions and serve immediately straight from the pan.
Nutrition (per serving)
Calories: 520 | Protein: 36g | Fat: 18g | Carbs: 52g | Fiber: 4g | Sodium: 890mg