Spicy Cashew Chicken

 

Is anyone else a bit shocked that it's already July?  Where the heck did the time go?  It's hard to believe that there was ever a time when I thought time moved to slow.  And trust me, there was a time (like when I was a kid in school) - but alas, those days are LONG gone!  I only say this because I turn 40 this year - Yep, that's right 40 - and it's getting closer and closer and closer to that day.... not that I'm worried.  I'm not going to freak out or anything, I mean it's just a number, right?  The funny this is, I don't feel like I'm turning 40.  I guess I've always had this idea of what I would feel like and where I would be in my life when I turned the big 4-0, but now that it's on it's way, I don't feel much different than I did when I turned 30 and that didn't feel much different than when I turned 25, which only felt different than turning 21 because ... well... it was 21!!

Anyway.. enough rambling.. let's get to the food!!  I like cashew chicken, but always feel as if it's missing something.  So, I put this little number together to give it some much needed oomph!  This was actually inspired by the Sriracha Honey Cashew Chicken that Mary (Barefeet in the Kitchen) posted a while back (too bad mine doesn't look even half as lovely as hers does) - So thank you once again Mary!!!  I highly recommend trying her recipe first, if you haven't already, that one blows this one away!!

A word of caution:  if you don't like a lot of heat, don't toss the chicken with the Sriracha and cut back at least 1/2 tablespoon in the sauce...remember, start small - you can always add more - you can never take away!!

Spicy Cashew Chicken
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3 Tablespoons low sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon granulated sugar
2 teaspoons mirin
1/4 teaspoon sesame oil
1/2 teaspoon hoisin
1/2 teaspoon red pepper flakes
3 Tablespoons Sriracha, divided
2 boneless, skinless chicken breasts, cut into bite size chunks or thinly sliced
1 red pepper, thinly sliced
1 garlic clove, minced
1/4 - 1/2 cup unsalted cashews
2-3 green onions, chopped or sliced (optional - I remembered mine AFTER we had already eaten, of course!!!)
1 teaspoon vegetable oil

Directions:
Place the chicken chunks in a shallow dish and toss with 2 tablespoons Sriracha.  Cover and allow to rest in the refrigerator for at least 1 hour.

In a small bowl or measuring cup, add the soy, fish sauce, sugar, mirin, sesame oil, hoisin, red pepper flakes and remaining 1 tablespoons of Sriracha; stir until well combined and sugar has dissolved.

In a wok or deep, nonstick skillet, heat 1 teaspoon vegetable oil over medium high heat.  Add the chicken and quickly stir fry for 5 minutes or until the chicken is just starting to cook through.  Add the red pepper and stir fry for 1 minute.  Add the garlic and stir fry for one more minute.  Stir in the soy mixture and stir to coat everything.  As soon as the sauce thickens, remove from the heat and stir in the cashews and green onions.  Serve immediately and enjoy!

One Year Ago:  Pina Colada Grilled Chicken
Two Years Ago:  Shrimp Lettuce Wraps with Serrano Mint Sauce
Three Years Ago:  Pulled Pork Sandwiches