Marc's Cashew Chicken



  • 4 chicken breasts, skinless and boneless, cut into 1-inch cubes
  • Peanut Oil
  • Chili Powder (about 3 Tbsp)
  • Tamari (about 1/2 cup) (use Wheat-free tamari if you need to cook gluten-free, and if you don't have access to tamari you can substitute soy sauce)
  • Honey (about 1/2 cup)
  • 2 cups raw cashews
  • 3 cups roughly chopped onions
  • 3 cups roughly chopped mushrooms


1 Marinate the chicken. Put the chicken cubes in a dish. Cover the chicken with peanut oil. Add tamari until the marinade turns brown (about 2 Tbsp per breast). Sprinkle the chili powder all over the top of the chicken. Stir, and sprinkle again. Stir and sprinkle again, stir. You should be able to see each piece of chicken with lots of sprinkles of chili powder. Add some honey, about 2 Tbsp for each breast. Marinate anywhere from a half an hour to several hours, the longer the better.

2 Put cashews into a saucepan and cover with water. Bring to a boil and simmer until they are soft, (a couple of minutes - the water will get foamy.) Remove from heat. Strain and set aside.

3 In a large skillet, sauté chicken pieces on medium high heat until just cooked. Reserve any extra marinade. Remove chicken from skillet and set aside.

4 In the same skillet, sauté onions on medium high to high heat with reserved marinade for several of minutes. (Elise's note: for food safety reasons you may want to simmer the marinade first, for several minutes before adding the onions. The marinade had been in contact with raw chicken and needs to thoroughly cook to kill any bacteria. Add a little water if the marinade reduces too much.) Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add additional marinade ingredients if necessary - peanut oil, tamari, chili powder, honey.

5 Combine chicken, mushrooms, onions, with the cashews. Serve over brown rice.

Serves four.