Spicy Cashew Chicken - America's Best Copycat Recipes

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Spicy Cashew Chicken

PF Chang's Copycat Recipe

Serves 4

2 chicken breasts, cut into bite-sized pieces
4 tablespoons soy sauce, divided
black pepper
2/3 cup chicken broth
2 tablespoons brown sugar
1 1/2 tablespoons Thai chili garlic sauce
4 cloves garlic, minced
2 tablespoons canola oil, divided
1 stalk celery, sliced thinly on the bias
1 large carrot, sliced thinly on the bias
2 cups broccoli florets
1 1/2 cups snap peas (or snow peas)
1/2 onion, thinly sliced
1/2 cup sliced water chestnuts
1/2 cup chopped canned baby corn
3/4 cup cashews
1 cup uncooked long grain white rice, cooked according to package directions

Toss together chicken, 1 tablespoon soy sauce, plus a couple grinds of black pepper in a bowl then set aside. In a separate bowl, combine remaining soy sauce, broth, brown sugar, Thai chili garlic sauce, and garlic. Microwave for 20 seconds in the microwave, then stir and set aside. Heat 1 tablespoon oil in a lark wok or skillet over high heat. Add chicken and cook until no longer pink on the outside, about 2-3 minutes. Add celery, carrot, broccoli, snow peas, onion, and remaining oil if needed, then stir fry for 5-6 minutes or until vegetables are crisp-tender. Add water chestnuts and baby corn, then stir to combine. Add the sauce and cashews to the the wok, then let sauce bubble for 2 minutes. Serve over cooked white rice.
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