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

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

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

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

• List of chicken dishes
• American Chinese cuisine
• Thai cuisine