Spicy Cashew Chicken

I have a problem. It is an expensive, tolling addiction that I am working through.

My problem is PF Chang's.

We rarely did PF Chang's back in California because the closest one was 45 minutes away, and I don't know many kids who count Chinese food as one of their all-time favorites. We were more of a hot dog family. But ever since we moved to Greenville, where we have one conveniently located on Woodruff Road, I've become a Chinese-eating-machine. Every birthday, double-date or anniversary, I beg Tim to take me there. "It's just rice and chicken," he claims. But it is so much more than that.

The other thing about PF Chang's is that it's kinda' pricey. We're not stingy, but we always tend to walk out of there with a $40 check between the two of us. That's 35 1/2 trips to Taco Bell. That's a new pair of jeans. That's almost half my grocery budget for the week. All that being said, I'm trying to make a few Chinese favorites at home. I found this recipe on Pinterest, and it's originally by MommaChelle. I made a few very slight revisions, but if you want to see the original recipe, click here. I can't even talk about how good this is. It'll make me cry. This is, like, special-occasion-at-home good. It's so good that I'm kicking myself for not saving this for Valentine's Day.

I can't talk about this anymore. My mouth is watering, and all I have for lunch is a turkey sandwich. But seriously, please try this recipe. It's one of the best things I've ever cooked. For real.

Chicken Ingredients:
  • 3 chicken breasts, cubed
  • 1 tbsp. cooking white wine 
  • 2 tbsp. low sodium soy sauce
  • ¼ cup oil
  • 1/2-1 tsp red pepper flakes (you can add more or less depending on how spicy you want it)
  • 3 green onions, sliced diagonally
  • 1 tsp. minced garlic
  • 1/2 cup cashews, salted or unsalted
  • 2 tbsp. toasted sesame seeds

Sauce Ingredients:
  • 5 tbsp. soy sauce
  • 1 1/2 tbsp cornstarch
  • 4 tsp sugar
  • 2 tsp white vinegar

Rice ingredients:
  • 1 cup rice
  • 2 cups water


First and foremost, the rice. Every package has different directions, but I'll give you mine.

Boil 2 cups of water. Add 1 cup of rice.

Turn heat to low so that it is simmering. Cover with a lid and leave for 30-40 minutes. Try your hardest not to lift the lid and peak.

Cut chicken into cubes and place in a bowl.

Add the soy sauce and the white wine.

We're going to let that marinate while we get the other ingredients set up.

Whisk together sauce ingredients. Set aside.

Drain the chicken.

Heat oil over high heat in a wok or a large pan.

Now it's time to determine just how spicy you want this dish to be. I used 1 tsp, but this is the determiner for the entire dish.

Add to the oil and mix well.

Add the drained chicken to the pan/wok and let cook until browned on both sides.

Green onions. I find them awkward and hard to handle for some reason. Regardless, they're needed. And tasty.

You can use as much or as little as you're comfortable with. I chopped up 3.

Add garlic to the chicken and continue to cook on a medium heat.

Add the cashews. Believe it or not, they will soften.

Add the sauce we prepared earlier. It will thicken up quite nicely, just make sure to stir, stir, stir!

Toast your sesame seeds. You can do this by putting them in a pan and turning the heat on medium/high for about 3 minutes. Gently stir every 30 seconds or so.

Add the green onions and sesame seeds to your chicken.

And don't forget about your rice!

Serve hot. I also purchased frozen spring rolls, which were seriously tasty.

Love and a Chinese addiction,

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