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print Recipe: Cashew Chicken (腰果鸡丁)
Ingredients:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup unsalted cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)
Marinate:
1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine
Sauce:
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste
Method:
- Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
- Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
- Mix the sauce together and set aside.
- Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
- Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
- Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
- Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
- Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.
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I made this for my birthday party last night, tripled everything on the recipe. It didn’t receive bad reviews from my friends, but I wouldn’t call it a hit, either. They said the chicken was too pale it looked like tofu. And for a meat-loving bunch, I guess that greatly affected their impression about the dish. Although for me it was great. And very easy to make. (I added broccoli, though)
I made this today and it was a hit! I love your tip on using baking soda to make the chicken tender! Your recipes never disappoint! Thanks!
I made this tonight for dinner, it was fabulous!! I can’t wait to try more of your recipes.
i like all your recipes.
Hi…I truly love all your recipes. My husband and I noth enjoy our time together in the kitchen with your recipes as reference :) thank you so much for your passion and sharing it with us!
1 small question, what I can replace the rice wine with? Can I use rice vinegar instead? Will my chicken still be silky and tender?
Use sherry. Baking soda makes the meat tender.
Hands down the best chicken cashew recipe ever, it taste like restaurant quality and its so easy to make. I haven’t had a failed recipe from your site yet, awesome!
Hi Rasa – Do you have suggestions for making this recipe with ‘extra sauce’ – like almost a gravy with this? My husband likes his Cashew chicken with lots of ‘sauce’ because he likes it mixed with the rice.
Double the sauce amount.
I made this and it was just great. Definately a keeper. I used thigh filets as I don’t like breast. I also used the soda but as I don’t think chickens need to be tenderised I wont bother in future.
Thank you
Hi Bee, I think you should open a restaurant , your recipes and the pictures you posted never fail to wet my appetite.
Thanks a lot.
Cheers from Penang.
I looked through this whole page. Where is the recipe?
The recipe is clearly linked at the bottom of the page: (Click Page 2 for the Cashew Chicken Recipe). http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/
I LOVE your website and your recipes. Thank you so much.
I have made the Cashew Chicken and think it’s great. I do have a question though. I am going to cook it at a gathering where it will be difficult to marinate, then rinse. Can I do that ahead of time, rinse it, then freeze it for later thawing? I would do the pepper, onions, and ginger slices that way also.
Thank you again for what you do.
where are the recipes,or do i have to log in to be able to view them?
You can view the recipe by clicking to pg.2, on the below the CHINESE RECIPES: POPULAR & ALL-TIME FAVORITES pictures. Only when you want to print the recipe, you may log in.
Ok, so after re-reading everything (including all the comments), I think I have this figured out.
1) Sprinkle the chicken with ONLY baking soda. Wait 15 minutes. Rinse and pat dry.
2)Mix the corn starch with rice wine and marinate the chicken in this for 15 minutes.
3) Make the sauce
4) Stir fry the chicken halfway and set aside.
5) Stir fry the peppers, onions, and ginger.
6) Add the chicken back to the mix, along with the sauce.
7) Add the cashews, and a little salt. Give it a quick stir fry to mix everything up.
8) Serve over rice.
I made this for my husband’s birthday dinner, he took two helpings which is very unusual. The only thing I was missing was the oyster sauce, I used fish sauce instead, but it wasn’t the same, this definately needs the oyster sauce. Thank you for another great recipe. Oh and by the way, since using your recipes I have lost 10 pounds in two weeks.
I love this recipe. I usually quadruple it, to feed a family of 4. To spice it up a bit, I add a touch of chili-garlic sauce (huy fong) to the sauce, or a squirt of sriracha, or I replace the sugar with Thai chili sauce, but no other modifications. And I use the baking soda trick for other things now. This is one of the best Chinese restaurant style recipes I’ve ever tried, thank you for posting it.
can i use baking powder instead of baking soda?