20-minute Chicken With Cashew Nuts And Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
275 kcal
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Course
Main Course
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Cuisine
Chinese
20-minute Chicken With Cashew Nuts And Peppers
Description
The recipe begins by marinating chicken breast or thigh pieces with cornstarch and rice wine, which helps tenderize and develop a smooth texture during stir-frying. A sauce is made by whisking oyster sauce, soy sauce, rice wine, sesame oil, Chinese five-spice, sugar, water, and salt, creating a balanced savory and mildly sweet flavor profile.
Chicken is cooked first in a hot wok until just done, then removed while peppers, garlic, ginger, and onions stir-fry until tender but still vibrant. The chicken is returned to the pan with the prepared sauce, allowing it to thicken and coat the ingredients. Just before serving, roasted cashew nuts and optionally chopped spring onions are stirred in to add crunch and freshness.
Served immediately, this dish complements steamed rice or noodles and offers a quick and flavorful meal with a contrast of tender meat, crisp vegetables, and crunchy nuts. Using thighs or breasts depends on preference and cost considerations.
The cashew nuts soften if reheated with leftovers, so it is advised to add them just before serving or keep separate for reheating to maintain texture.
Ingredients
For the stir-fry
- 2 chicken breast or 4 thighs, cut into smallish pieces
- 2 teaspoons cornstarch (UK/Australia = cornflour)
- 1 teaspoon rice wine or rice wine vinegar (I just use whichever I have)
- 2 pepper US bell peppers, Australia capsicum) preferably one green & one red, chopped into big(ish) pieces
- 2 garlic crushed or sliced thinly, cloves
- 5 fresh ginger peeled and sliced into small pieces, cm-long piece
- 1 onion chopped into chunky pieces, large
- 4 spring onions finely chopped (optional, aka scallions
- ½ cup cashew nuts roasted unsalted are best
For the sauce
- 2 tablespoons oyster sauce
- 1½ teaspoons soy sauce
- 1 teaspoon rice wine or rice wine vinegar
- ¼ teaspoon sesame oil
- 1 teaspoon Chinese five-spice
- 1 teaspoon sugar brown or white are both fine, or use honey if you prefer
- 6 tablespoons water
- ½ teaspoon salt
Instructions
- ‘Marinate’ the chicken in a bowl with the cornstarch and 1 teaspoon of rice wine/rice wine vinegar while you prepare the other ingredients.
- Prepare the sauce by whisking together all of the ingredients in a medium-sized bowl, then set aside.
- Heat up a wok or heavy-based wide pan with about a tablespoon of vegetable oil. Then stir fry the chicken pieces for a few minutes until they are just cooked. Take the chicken out of the pan, put it onto a plate and set aside.
- Add a little more oil to the pan and stir fry the peppers, garlic, ginger and onion together for a few minutes on a high heat.
- Add the chicken back into the pan along with the sauce and cook for a few more minutes until the sauce has thickened slightly and the chicken is cooked through.
- At the last minute, add in the cashew nuts and spring onions/scallions. Give everything a final quick stir. Serve immediately with rice or noodles.
Notes
- Prepare all ingredients and sauce in advance for a smooth cooking process.
- Choose chicken thighs for cost savings and a slightly richer flavor; trim excess fat if desired.
- To keep cashew nuts crunchy in leftovers, add them only when serving rather than during reheating.
- If saving leftovers, remove portions before adding cashews for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 803mg | 33% |
| Potassium | 753mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 55mg | 61% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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