In the Kitchen: Rouxbe’s Chicken Cashew

11 Feb

I’m a huge fan of stir-fry. You’ve got vegetables, meat, and sauce all rolled into one dish. Add some rice, and it’s a complete meal.  I’ve tried a few different stir-fry recipes ranging from very simple (toss whatever meat and veg you have lying around with equal parts hoisin and oyster sauce) to more complex (requiring meat to marinade, blanching vegetables, frying different elements at different times and then tossing it all together at the end with sauce created in a blender).

I found a good medium in Rouxbe’s Chicken Cashew recipe, which The Bf and I tried the other night. With preparing the sauce, cutting veg for the mise en place, and tossing everything in order, it really did only take the projected 35 minutes. It was tasty too – the Thai chilies provide just enough heat to add a nice kick to the sauce’s flavor.  And there was plenty of crunch from the cashews and the onions, textures that are normally lost when stir-fried vegetables start to wilt from the heat and oil.

Another element that I thought was a nice touch: whiskey!

Taste Test: Success!

Chicken Cashew Recipe (by Dawn T on


  • 1/4 cup palm sugar (can sub with brown sugar)
  • 1 T fish sauce
  • 2 T soy sauce
  • 6 T oyster sauce
  • 1 small white onion
  • 1/2 cup long red Thai chilies (3 or 4)
  • 4 small green onions
  • 5 fresh garlic cloves
  • 2 single chicken breasts (we used 1 pack of tenderloins)
  • 1 cup toasted unsalted cashews (we didn’t toast ours but it still turned out fine)
  • 1 T whiskey (can sub with white wine) (optional – I actually happened to have a bottle from a party I threw months ago)
  • 1 T peanut oil (can sub w/ vegetable oil)
  • 1/2 t Kosher salt (or 1/4 t table salt)

Sauce: Roughly chop the palm sugar, combine with fish sauce, soy sauce and oyster sauce. Bring to a gentle boil then set aside while you prepare your mise en place.

Mise en place: Slice the onion into 3/4 inch pieces. Roughly chop the garlic. Slice the Thai chilies and green onions into 2 inch pieces. Slice the chicken into 2 inch pieces and set aside.

Heat a wok or large fry pan over medium high heat and add the oil. Once the pan is hot, add the chicken and sauté until half way cooked. Next, add the garlic and sauté for about 30 seconds. Then add the onions and salt and sauté for another minute. Add the chilies and let cook for a minute. Then add the green onions, sauce, and toss to coat. To finish, add the cashew nuts and whiskey. Taste for seasoning and serve immediately.

The finished product


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