Teriyaki Cashew Chicken is a flavorful dish that combines tender chicken, crunchy cashews, and a sweet-savory teriyaki sauce. It’s a fusion of Asian-inspired flavors and textures that works well as a quick, crowd-pleasing meal.
Our guest for “Cooking with Milwaukee Community Leaders” is Lynnea Katz-Petted, retired president and CEO of Revitalize Milwaukee. Her awards include Women of Influence from the Milwaukee Business Journal. She also received the Frank Kilpatrick Award from the Greater Milwaukee Foundation.
You can also listen to the podcast version of this interview and cooking episode –
Lynnea shows us how she makes her Teriyaki Cashew Chicken.
Here’s a closer look at the ingredients and how Teriyaki Cashew Chicken is usually prepared:
Teriyaki Cashew Chicken Ingredients
1. Chicken: Usually boneless, skinless chicken breast or thighs, cut into bite-sized pieces.
2. Cashews: Roasted or toasted cashews add crunch and nutty flavor.
3. Vegetables: Common additions include bell peppers, broccoli, snap peas, onions, or carrots.
4. Teriyaki Sauce: A combination of soy sauce, sugar or honey, garlic, ginger, and a thickening agent like cornstarch.
5. Aromatics: Garlic and ginger are key for boosting flavor.
6. Optional Garnishes: Sesame seeds, green onions, or a drizzle of extra sauce.
Teriyaki Cashew Chicken Cooking Method
1. Sauté the Chicken: Cook the chicken in a skillet until golden brown and cooked through.
2. Add Vegetables: Toss in vegetables and cook until tender-crisp.
3. Incorporate Cashews: Add cashews during the last few minutes of cooking to keep them crunchy.
4. Simmer in Sauce: Pour in teriyaki sauce and simmer until it thickens and coats the ingredients.
5. Serve: Typically served over steamed rice or noodles for a full meal.
Teriyaki Cashew Chicken Variations
– Spicy Version: Add red pepper flakes or a splash of sriracha to the sauce.
– Low-Carb Choice: Serve over cauliflower rice or enjoy as is.
– Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
This dish is easy to change based on your preferences or what you have on hand. It’s a versatile, delicious meal perfect for weeknights or meal prepping!
Teriyaki Sauce Marinade Ingredients
Teriyaki cashew chicken with broccoli and white rice.
Equipment
- Instapot for the rice
- Hand Blender for the marinade
- wok
Materials
- 2 1/2 lb. boneless skinless chicken breasts in 1” pieces
- 3/4 c. soy sauce
- 1/3 c. dark brown sugar
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. honey
- 4 cloves garlic minced
- 2 tsp. sesame oil
- 1 tsp. ground ginger
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil
- 1 Tbsp. cornstarch
- 1 Tbsp. toasted sesame seeds black and white
- small crown of broccoli
- Steamed white rice
- 1/2 cup of roasted salted cashews
Instructions
- Place the chicken in a resealable plastic container.
- In a large measuring cup, whisk together the soy sauce, brown sugar, 2 tbsp of water, vinegar, honey, garlic, sesame oil, ginger, and pepper until the sugar is dissolved.
- Pour half of the marinade over the chicken, reserving the remaining marinade.
- Refrigerate for at least 30 minutes.
- In a large skillet over medium-high heat, heat the oil.
- Add the chicken and cook, until cooked through, about 3 to 5 minutes.
- Reduce the heat to medium.
- In a small bowl, whisk 2 tablespoons of water with the cornstarch.
- Pour the reserved marinade into the skillet over the cooked chicken.
- Cook, until the sauce thickens and coats the chicken evenly, 3 to 5 minutes.
- Garnish with the green onion and sesame seeds.
- Serve hot with broccoli and rice, if you like.
Video
Nutrition
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This looks like a good recipe – not too sweet!!! I like the addition of cashews, too.
Loved the interview with Lynnea and she made a wonder chicken Teriyaki dish