Cashew Chicken
Cashew Chicken
Cashew chicken is another popular Chinese American stir fry dish that is on just about every menu. While I still love good quality Chinese takeout, it costs half the price to make double the quantity at home. Plus, you can make cashew chicken with 10 minutes prep time, 10 minutes cooking time.
Servings: 4
Ingredients
Chicken ans Marinade
- 1 lb boneless skinless chicken breast or thighs cubed
- 3 tbsp water
- 2 tsp oyster sauce
- 1 tsp vegetable oil
- 1 tbsp cornstarch
Sauce
- 1/2 cup chicken stock
- 1 1/2 tbsp honey
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp hoisin sauce
- 1/2 tsp rice wine vinegar
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
Stir Fry
- 3 tbsp vegetable oil
- 1 tsp ginger grated
- 2 garlic cloves minced
- 1/2 cup red and green bell pepper cubed
- 2 ribs celery chopped
- 1/2 cup whole water chestnuts cut in half
- 2 green onions chopped
- 2 tbsp shaoxing cooking wine
- 1 cup cashews
- 2 tbsp cornstarch mixed with 2 tbsp of water
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Marinate the chicken with the marinade ingredients for 10 minutes.
- Heat up the cooking oil in a large sauté pan over medium high heat. Add in the chicken. Cook for 6 minutes until cooked through. Remove from the pan.
- Add in the garlic and ginger. Sauté for 30 seconds until aromatic.
- Add in the bell pepper, celery, and water chestnuts. Sauté for 30 seconds.
- Toss in the green onions and chicken. Deglaze the pan with the cooking wine. Pour in the sauce. Continue stir frying for 1 minute.
- Add in the cashews. Cook for a minute.
- Stir in the cornstarch slurry and cook for 1 more minute. Take off the heat.
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