Chinese Cashew and Zucchini Chicken

This cashew and zucchini chicken is all you need for a spicy and tasty weeknight dinner. Also, you can make it once and eat it twice, since you can reheat it without any problem. This makes it an excellent meal to take to work.

 

 


If you are new here you probably don’t know that I am obsessed with Chinese food. It’s my favorite take-away food. Not pizza, not hamburger, not Portuguese…. CHINESE. A big bowl of rice and sweet and sour chicken is what a lazy Sunday must taste like.

With this cashew and zucchini chicken, I stepped up my Chinese game. I tasted this recipe for the first time in my last anniversary dinner with Will (AKA the boyfriend). The restaurant choice was the Old House. An elegant Chinese restaurant with a wild variety of traditional dishes — if you are in Lisbon and you love Chinese food, you cannot miss this restaurant.

 

 

This dish is one of their signature dishes and I was caught due to the perfect balance between all the ingredients. The rich, dark, and spicy sauce, the cashew texture and the freshness of the zucchinis. I love this powerful and tasty combination sooo much.

Just take a look at this shiny and glossy chicken with fluffy rice. So mouthwatering to see!

I hope you like this simple recipe, and if you try it, please let me know in the comments how it went 🙂

 

Chinese Cashew and Zucchini Chicken
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
This cashew and zucchini chicken is all you need for a spicy and tasty weeknight dinner. Also, you can make it once and eat it twice, since you can reheat it without any problem. This makes it an excellent meal to take to work.
Course: Main Course
Cuisine: Chinese
Servings: 4 people
Ingredients
  • 400 gr chicken breast
  • 1 zucchini
  • ¼ cup cashew
  • Kosher salt
  • Garlic powder
  • Black pepper
  • Zest of ginger
  • 1 garlic clove minced
Dressing:
  • ¼ cup soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp cornstarch
Instructions
  1. Cut the chicken into small dices. Season the chicken with a pinch of salt, pepper and garlic powder.
  2. In a big pan, cook the chicken until it has a golden crust.
  3. Add the zucchini sliced in half moon shape. Let the zucchini brown. Don’t stir incessantly.
  4. Add the garlic and the ginger. Add the cashews.
  5. Mix all the ingredients for the sauce. Pour the sauce into the pan and stir until it’s thick enough.

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