Cashew Chicken
Cashew Chicken is a very popular Chinese dish that is mainly made from chicken and cashew nuts. Compared with the traditional home-cooked method, modern methods of making Cashew Chicken may incorporate some new seasonings and cooking techniques to suit people's tastes and needs.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Ingredients
-
1
lb
(453g) boneless, skinless chicken breasts
(cut into bite-sized pieces)
-
2
tbsp
(26g) vegetable oil
-
2
garlic cloves
(minced)
-
1
red bell pepper
(sliced)
-
1
green bell pepper
(sliced)
-
1/2
cup
(64g) unsalted roasted cashews
-
Chopped scallions
Marinade:
-
1
tbsp
(16g) soy sauce
-
1
tbsp
(15g) rice wine
(or dry sherry)
-
1/2
tsp
(3g) salt
-
2
tsp
(7g) cornstarch
Sauce:
-
1
tbsp
(16g) soy sauce
-
1
tbsp
(14g) oyster sauce
-
1
tbsp
(15g) rice wine
(or dry sherry)
-
1
tsp
(4g) sesame oil
-
1/2
tsp
(3g) salt
-
1
tsp
(4g) sugar
-
1/4
tsp
(0.6g) ground white pepper
Instructions
-
In a medium bowl, combine the chicken, soy sauce, rice wine, salt and cornstarch. Stir to coat the chicken evenly and let marinate for at least 15 minutes.
-
Combine the sauce ingredients in a small bowl and mix well. Set aside.
-
In a wok, heat vegetable oil over medium-high heat. Add the marinated chicken to the wok and stir-fry for 4-5 minutes until browned. Transfer the chicken to a plate.
-
Add minced garlic to the wok and stir-fry for 20 seconds. Add the red bell pepper and green bell pepper to the wok and stir-fry for 2 minutes until slightly softened.
-
Return the cooked chicken cubes to the wok, pour in the sauce, let it simmer for 1 minute, and then add the cashews to the wok.
-
Transfer the cashew chicken to a serving plate. Garnish with chopped scallions and serve hot with rice.