Cashew chicken
Cashew Chicken is a popular dish in American Chinese cuisine and Thai cuisine. It combines chicken (usually breast meat) with cashew nuts and either a light and sweet soy sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.
History[edit | edit source]
Cashew Chicken was first created in the United States by David Leong, a chef from Springfield, Missouri, in 1963. Leong was trying to create a dish that would appeal to the local residents' taste buds. The dish was an instant success and has since become a staple in many American Chinese restaurants.
Preparation[edit | edit source]
The preparation of Cashew Chicken involves first marinating the chicken in a mixture of soy sauce, cornstarch, and sherry. The chicken is then deep-fried until it is crispy. The cashews are toasted in a pan or oven to bring out their natural flavor. The sauce, which can vary depending on the recipe, is typically made from chicken stock, soy sauce, oyster sauce, and a sweetener like sugar or honey. The chicken and cashews are then combined with the sauce and cooked together until the flavors meld.
Variations[edit | edit source]
There are several variations of Cashew Chicken, including a version from Hong Kong that includes bell peppers, onions, and celery, and a version from Thailand that includes chili peppers, pepper, and green onions. The Thai version is often served with jasmine rice.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
