Cashew Chicken
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
3 people
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Calories
357 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Cashew Chicken
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Cashew Chicken, an easy Chinese recipe that comes together in about 15 minutes
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Ingredients
Marinade
- 225 grams boneless skinless chicken thighs (cut into bite-size pieces)
- 2 teaspoons soy sauce
- 2 teaspoons Shaoxing wine (or dry Sherry)
- 1 teaspoon Potato Starch
- ¼ teaspoon ground white pepper
Sauce
- ½ cup low-sodium chicken stock
- 2 teaspoons oyster sauce
- 1 ½ teaspoons Potato Starch
- ½ teaspoon toasted sesame oil
Stir Fry
- 1 ½ tablespoons vegetable oil
- 75 grams raw cashew nuts
- 10 grams garlic (finely minced)
- 10 grams fresh ginger (finely julienned)
- 40 grams celery (about 1 rib, cut into slices)
- 60 grams onion (½ small onion, sliced)
- 60 grams green bell pepper (½ small bell pepper, cut into ½ inch pieces)
- 60 grams baby corn (6 ears)
- 1 scallion green onion(chopped)
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Instructions
- Marinate the chicken with the soy sauce, Shaoxing wine, potato starch and white pepper. Let this rest and prepare all of the other ingredients.
- Make the sauce, by mixing the chicken stock, oyster sauce, potato starch and sesame oil together in a small bowl.
- Heat a large skillet or wok over medium high heat until until very hot. Add the oil and then immediately add the cashews. Stir-fry until the cashews are a deep golden brown and then transfer them to a bowl, leaving as much oil in the pan as you can.
- Add garlic and ginger and give them a swirl in the oil, and then add the marinated chicken in a single layer. Let this fry undisturbed until the chicken is browned on one side.
- Start stir-frying the chicken until cooked on all sides (it doesn't need to be cooked all the way through at this point).
- Add the vegetables and continue stir-frying until they're cooked through.
- Give the sauce a mix to incorporate the settled potato starch and then pour it over the cashew chicken. It's done when the sauce comes to a boil and thickens. Plate and garnish with the scallions.
Nutrition Information
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Calories
357kcal
(18%)
Carbohydrates
20g
(7%)
Protein
22g
(44%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
71mg
(24%)
Sodium
429mg
(18%)
Potassium
592mg
(17%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
245IU
(5%)
Vitamin C
21mg
(23%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 71mg | 24% |
| Sodium | 429mg | 18% |
| Potassium | 592mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 21mg | 23% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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