Cashew Chicken
Cashew Chicken - crazy delicious and easy cashew chicken recipe with tender and silky chicken in Chinese brown sauce. Homemade is so much better than takeout, and it's perfect for busy weeknights.
Servings: 2 people
Ingredients
- 10 oz (280g) boneless and skinless chicken breast cut into small cubes
- 2 tablespoons oil
- 5 slices ginger peeled
- 1 small red bell pepper or green bell pepper, cut into small squares
- 1/2 cup unsalted cashew nuts
Marinade:
- 1 teaspoon cornstarch
- 1 teaspoon Chinese rice wine optional
Sauce:
- 1/2 tablespoon oyster sauce
- 3/4 teaspoon soy sauce
- 3 tablespoons water
- 3 dashes ground white pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon rice wine optional
- 1 teaspoon sesame oil
- salt to taste
- 1 teaspoon cornstarch
Instructions
- Rinse the chicken breast with cold water and pat it dry with paper towels. Cut the chicken into cubes and marinate it with cornstarch and rice wine (if using). In a separate bowl, mix all the ingredients for the Sauce together and set aside.
- Heat a wok or skillet over medium-high heat with 1 tablespoon of oil. Stir-fry the chicken until it turns white (it doesn't need to be fully cooked). Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok or skillet. Then, add the ginger and bell pepper, stirring until you can smell the aromatic scent of the peppers. Return the chicken to the wok, then stir in the sauce. Toss and stir-fry continuously until the chicken is fully cooked and the sauce thickens. Adjust the seasoning with salt to taste.
- Add the cashew nuts and stir quickly to combine. Dish out and serve immediately with steamed rice.
Notes
To make the chicken extremely tender like Chinese restaurants, you may use 1 tablespoon of baking soda to tenderize the chicken. In a bowl, add the baking soda to the chicken. Use a spoon to mix well so the baking soda coats the chicken evenly. Leave on for 5 minutes before rinsing the chicken off with cold water. Make sure you rinse the chicken well so there is no residue on the chicken. Pat dry with paper towels before marinating with corn starch and rice wine.
Nutrition
Serving: 2people | Calories: 515kcal | Carbohydrates: 17g | Protein: 37g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 421mg | Fiber: 2g | Sugar: 4g