Cashew Chicken

Easy make-ahead recipe that's a great dish for potlucks or family dinners. This is a favorite with kids and adults. These can be made as chicken fingers or entire breasts or thighs. Great cold too for summer picnics. Originally a recipe for frying in oil in a wok, I've adapted it for baking in the oven.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Courses

Cuisine American

Ingredients

1/4 cup cornstarch
2 tsp salt
1 tsp sugar
1 1/2 tbsp dry sherry
2 egg whites
1 1/4 cup finely grated cashews
2 whole chicken breasts, boned and thinly sliced
1/2 cup coconut, shredded optional

Instructions

Combine cornstarch, salt, sugar and sherry in small bowl.
In another bowl, combine egg whites, beaten, but not frothy. Gradually and gently stir into sherry mixture.
Chop cashews in food processor. Place them on a platter.
Dip chicken into sherry-egg mixture and roll in cashews.
Option: Roll in coconut if desired.
Put slices on pre-greased sheet pan.
Bake 400° for about 20 minutes.
Alternatively: cook 4 chicken thighs at 375° for 30 minutes.

Notes

The image is a chicken thigh with cashew and coconut crust. Thighs take a little longer to cook. You might like to add a little blue cheese or ranch dressing on the side.

Keyword chicken, make-ahead salad, nuggets, party dish, potluck