Sunday, January 10, 2021

Cashew Chicken Ala Kevin

I had been wanting to make a Chinese dish with cashews so when Sil, Pat, gave us a jar of the nuts, I went in search of a recipe.  The one I chose was in my recipe file and it is Cashew Chicken from the very reliable Kevin on his Closet Cooking blog. Since I had 1½ pounds of chicken and wanted leftovers, I increased the ingredient amounts to get the one below.  Click on the link for the original recipes and more pics like this.

I often post a pic from the site the recipe came from because they are often from food bloggers who make it a priority to get good shots of their dishes, whereas I’m just getting a few shots of the food before it gets cold – their shots show what my dishes should look like.

Cashew Chickenadapted from Closet Cooking


4½ tablespoons honey

4½ tablespoons (low sodium) soy sauce

3 tablespoons rice vinegar

1½ tablespoon hoisin sauce

1 teaspoon chill sauce (such as sambal oelek or sriracha)

3/8 cup (low sodium) chicken broth

1½ tablespoon cornstarch

1½ tablespoon oil

1½ pound boneless and skinless chicken, cut into bite sized pieces

6 green onions, thinly sliced and divided between white and green

1 red pepper, chopped

½ cup peas, thawed

1½ tablespoon garlic, grated

1½ tablespoon ginger, grated

1½ cup cashews, (lightly salted worked fine)

1½ tablespoon sesame oil

1½ tablespoon toasted sesame seeds


1. Mix the honey, soy sauce, vinegar, hoisin sauce, chili sauce, broth and cornstarch and set aside.

2. Heat the oil in a large skillet/wok over medium-high heat, add the chicken and saute, about 6 minutes.

3. Add the whites of the onions, pepper, garlic and ginger to the pan and saute until fragrant, about 30 seconds.

4. Add the sauce mixture and saute, until the sauce thickens a bit, about 1-2 minutes.

5. Mix in the cashews, peas, sesame oil, sesame seeds and the greens of the onions.

6. Plate and enjoy.

The Verdict:

As expected for a Kevin recipe, we all thought it was very good.  I served it with white rice because it seems to always come with Chinese food, but it added nothing to the meal for me and took up valuable stomach space that I would have rather filled with the Cashew Chicken so I will remember this for future meals.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


1/5/21 event date


  1. Larry, You do keep trying different dishes during this pandemic lock-down. Ambitious for sure! This certainly was a colorful entre and not all that hard to put together either. Stay Safe and Take Care, Big Daddy Dave

  2. Love how this recipe looks. So colorful. I'd say a "must try".

  3. Oh, love this, in fact it's what I ordered for delivery (still no inside dining there) on New Year's Eve from a great nearby Chinese restaurant. Love it and yours looks just as good! This is a must try, I'll just leave the nuts and heat out of Bill's share. And I get you with the photos, yours look fine; I like to cook but my photos leave a lot to be desired! Take care

  4. Kevin's recipes are always keepers! This one looks tasty. YUM.

  5. You gave me a real laugh with your "took up valuable stomach space" when talking about the rice. 😂😂 Your photos look terrific and the dish sounds great.

  6. I think you did a great job with the finished recipe! Making your own Chinese takeout at home is so rewarding. I love this recipe.


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