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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)
Marinade:
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 rice wine and corn starch, 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.
Thank you Steven-it’s not written very well is it?! I was trying to figure that out myself :) Thanks for the step-by-step.
Yes, thank you Steven! I was a little confused by the recipe as well. You made it crystal-clear for me! :)
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?
No, no baking powder in lieu of soda, soda drains bad flavors OUT, bkg powder won’t do it
the rev
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Wonderful recipe. Would I literally quadruple the ingredients if using 4 chicken breasts? Also, is it possible to prepare the sauce in advance? Thank you for a delicious recipe!
Fantastic and very healthy, thank you.
The picture of the Cashew Chicken looks beautiful.
The tips are appreciated.
This might sound like a joke, but I promise you, I am serious;
Where is the recipe.
I scroll up and down and click on every picture/word of cashew chicken
and never get led to a recipe.
Can you help?
Barry Clompus
The recipe is on page 2 and stated at the bottom of the page.
I am a big fan of your website but didn’t know you had published a cashew chicken recipe. When I wanted to make it for the first time, I googled it and found that you had one already! I was so happy! I tried it the same day and it turned out great. It even made me like green bell peppers!! The meat was really tender, thanks again for the baking soda tip, but next time I think I’ll let it brown a little so it’s not too white.
Please oh please would you attach an email link to your recipes. To subscribe, you have the email link. I am not on Utube or tweeter so I end up writing the recipes by hand.
Love your recipes. Now, I want to love your website.
Ann
This is the recipe, it is linked with the red “Get Recipes” button. http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/
To print the recipe, register an account here: http://rasamalaysia.com/wp-login.php?action=register
Once you register and login to your account, you can print any recipes. :)
Wow, first time for me in the kitchen! your recipe was my first attempt at cooking and the dish literally turned heads!!!!! I had my friend over and he licked the bowl clean ! thank you so much, i think i’m gonna cook for myself more often from now on :)
Replaced rice wine with apple juice. Cashew not as crunchy. Should I roast the nuts first?
First time cook.
Apple juice is not a rice wine replacement. You can skip the rice wine if you don’t have it. You should get roasted cashew nuts and add them the last.
I stir-fry the cashews for a bit at the end of stir-frying the onions & peppers. It toasts them, makes them a crunchier. You can do them in a dry skillet before hand as well.
Pretty good flavor. It’s not exactly what I’m used to though. The recipe is definitely better than that gross greasy Americanized available to me now but growing up in Japan I’m used to a thicker darker sauce. Still yummy, I think I just like Japanese style Chinese food lol.
How many people is this recipe for? I want to make it for 15 people what quantities should I use? Thanks
Hello! Rasa Malaysia, you do the dishes and one as beautiful.
How many people does this serve?
Thankyou.
2-3
This was, by far, the best cashew chicken I have ever made or ever had. So light and fresh. The baking soda works like a charm at tenderizing the chicken.
Wonderfull tip using baking soda to tenderize chicken but what about other meats? Please specify.
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It’s an amazing paragraph in support of all the online viewers; they will obtain benefit from it I am sure.
This was so delicious! I couldn’t believe how tender the chicken was. I made it “as is”, except I doubled the sauce. Two great sized servings over white rice. I can’t wait to experiment with this recipe.
Made this last night and the meat really was tender! I stir fried this in my clay pot and turned out great.
Was wondering, why was it necessary to rinse off the baking soda?
To get rid of the taste. :)
For this recipe, can I substitute rice wine with distilled vinegar?
No just skip it.
Can I substitute Rice wine with chicken or beef broth?
Just skip.
If I use ground ginger, how much would be the equivelant of your 5 slices of ginger?
You don’t want to use ground ginger for this recipe.
Can I replace the oyster sauce with anything? Or it wont taste the same without it?
Not the same.
I have had g his dish in the north of china, and your recipe looks very authentic, I will be giving it a go in the next few days. I agree with you that the chinese food outside china is not half as tasty. I might be making jiaozi too for easter, thanks for sharing with us.
looks like a garnish of spring onions over top, but I don’t see them in the recipe.?
Also, is there a ‘nutrition’ list for this recipe? I have to limit sodium, so prefer recipes which include this.
there was a comment on here a couple days ago about using baking soda and the guy also told you how to do it, using his own recipe. why did you remove the comment, it was very helpful
I didn’t remove the comment.
The baking soda tips is in the body off this post. Thanks.
Sorry if this is a silly question, is the white pepper necessary? Is there something else I could replace it with (black pepper?)
Yes, you can.