I’ve had this recipe (handed down from me from an family member) for nearly 20 years. I’ve always loved this dish but I don’t make it often because I don’t always have all the ingredients on hand. I don’t often buy mushrooms. Very rarely buy whipping cream. Parsley? Nope, don’t usually buy that one. And cashews…well, if there were cashews in my house, I’d have already eaten them because they are my favorite nut.
My husband had never had my Cashew Chicken because it’s been about 8 years since I made it! But this week the stars aligned and I just happened to have every single ingredient available (except the parsley, I did have to pick that up fresh at the grocery). And oh, was I glad I made it because it was just as good as I remembered. I even love it rewarmed the next day after the flavors have blended in the fridge overnight. It’s worth the extra grocery trip to get parsley.
Definitely use all the ingredients. I’ve made this dish in the past, omitting the mushrooms or the parsley, but really every ingredient adds great flavor so don’t skimp. Even though I don’t care for mushrooms myself usually, I use them in this dish because it gives the sauce an incredible flavor.
Now that I’m a stay-at-home-mom I’ve been better with my meal planning and going through my old recipes. I’d gotten in the habit of buying the same ol’ same ol’ at the grocery and not picking up too many extra things. But it’s those little things that definitely add flavor and interest to your dish. It’s not that hard to add a few extra ingredients to your shopping list and try something creative. Especially when they are budget friendly ingredients, like in this dish. I bought the mushrooms in a big pack at Costco and there have been plenty left over for my husband to cut up over his salad and for me to saute and serve with beef. The brown rice we also buy at Costco, in huge bags. The bottle of cooking sherry I’ve had for a while. It’s not very expensive and and I use a little bit often to give my sauces a nice nutty flavor. The cashews can be pricey but a little goes a long way here, since you just sprinkle a few on top of your dish.
Let me know what you think of this rich and creamy dish. Yep, it’s heavy on the butter and cream, but we don’t eat like this very often. Besides it’s brown rice and that’s healthy, right? When I plated it and served it to my foodie son, he said, “I can’t eat this! It’s too pretty!” I knew my work was done (and yes, he gobbled up every bite and proceeded to lick the plate…really!)
- 2 Chicken Breasts, boneless & skinless
- 1/4 cup dry Sherry (or apple juice)
- 1 1/2 tsp corn starch
- 1 or 2 large cloves of garlic, pressed or minced
- 1 tsp salt
- 1/2 tsp curry powder
- 1 package sliced mushrooms OR 8-10 large mushrooms, sliced
- 4 Tbsp butter (divided)
- 1 cup whipping cream
- 1/3 cup salted cashews
- 1/4 cup chopped parsley
- Brown rice, cooked and hot, ready to serve
- In a medium bowl, stir together sherry, cornstarch, garlic, salt and curry. Add chunks of chopped chicken breast and mix well. Set aside to marinate, at least 15 minutes.
- In a large saucepan, melt 2 Tbsp butter and add sliced mushrooms. Saute until browned. Remove from pan and set aside.
- Add rest of butter (2 Tbsp) to the pan. Add chicken and sauce and saute until golden brown.
- Return mushrooms back to the pan and stir to combine.
- Slowly add whipping cream. Cook over medium heat, stirring until cream is boiled down and thickened, about ten minutes.
- On each individual plate, add scoops of hot brown rice and spoonfuls of chicken with sauce.Sprinkle with chopped parsley and nuts just before serving.