Scott Dubbz Cashew Chicken Recipe:

Scott Wild’s Recipe Inspired by:

Cashew Chicken

By Jennifer Segal, inspired by Everyday Food: Great Food Fast by Martha Stewart Living

This cashew chicken with tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better.

Servings: 4

Total Time: 40 Minutes


1 cup roasted, unsalted cashews

1/4 cup water (cold)

2 teaspoons cornstarch 

8 tablespoons hoisin sauce, best quality such as Kikkoman or Lee Kum Kee

2 tablespoon soy sauce (low sodium or regular)

2  pounds boneless, skinless chicken breasts- sliced like a steak and then in 1.5” pieces – cooks fast and are bite size – note, they shrink when you cook them.

1/2 teaspoon salt ( to season the chicken)

1/4 teaspoon freshly ground black pepper (to season the chicken)

2 tablespoons vegetable oil

6 medium garlic cloves, minced (or 5 teaspoons minced)

2 teaspoons grated or chopped ginger (optional)

8 scallions (1 bunch), (I’m thinking half a bunch was fine) white and green parts separated!, 

2 tablespoons rice vinegar

1  teaspoon Asian sesame oil


1-2 Red or green bell pepper cut into bite size pieces.

Rice – because it’s chinese food.


Preheat the oven to 350°F.

Place the cashews on a baking sheet in a single layer (on tin foil works). Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Be careful not to burn!

Meanwhile, prepare the sauce:

 in a small bowl, whisk together the cold water, cornstarch. 

Then add – hoisin sauce, and soy sauce. Set aside.

Prep the chicken:

Place the chicken pieces in a  bowl. Sprinkle with the salt and pepper to season and toss to coat evenly.

In a large nonstick skillet, heat 2 tablespoon of the vegetable oil over medium-high heat until very hot. 

Add chicken to the skillet and stir-fry until lightly browned but not cooked through, about 6 minutes. Strain liquid – Transfer to a plate.

Dribble 2 tablespoons vegetable oil to the skillet on medium-high heat; then add, garlic and white parts of the scallions. Stir-fry about 2 minutes – then add the ginger and stir fry and additional 2 minutes.  Remove to a bowl.

Optional – add red pepper and saute in oil for 4 minutes. 

Return the chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 1-2 minutes.  Use a spatula to check that the chicken is cooked through. Add the garlic/ginger/scallions back.

Add the hoisin sauce mixture to the chicken; cook, tossing, until the the mixture is heated and the sauce is nicely thickened, about 1 minute. 

Remove from the heat.

Stir in the cashews and sesame oil. 

Plate and then add the  scallion greens.

Serve immediately.  Over rice….

Pairs well with red wine 🙂

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