Cashew Chicken
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
340 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Cashew Chicken
Description
This recipe begins by marinating diced chicken breast with cornstarch, water, oil, and oyster sauce to create a tender, flavorful coating. After quickly frying in a high-heat wok until lightly browned and nearly cooked through, the chicken is removed. Aromatics ginger and garlic are briefly stir-fried before adding crisp vegetables such as red bell pepper, scallions, and water chestnuts, imparting texture and brightness. Shaoxing wine is used for deglazing and aroma. A prepared sauce combines chicken stock with sweet, savory, and umami components: honey, light and dark soy sauces, hoisin sauce, rice wine vinegar, sesame oil, and white pepper. This sauce is poured into the wok, combined with the chicken and cashews, and thickened with a cornstarch slurry to produce a shiny, cohesive coating. The dish highlights balance between sweet, savory, and crunchy elements suitable as a main course with rice.
Ingredients
For the chicken and marinade:
- 1 pound chicken breast cut into 1-inch/2.5cm pieces, boneless, skinless
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 teaspoon neutral oil
- 2 teaspoons oyster sauce
For the sauce:
- 1/2 cup chicken stock or homemade, low sodium
- 1 1/2 tablespoons honey
- 2 tablespoons soy sauce light
- 1 teaspoon hoisin sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
For the rest of the dish:
- 3 tablespoons neutral oil (divided)
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup scallions (chopped)
- 1/2 cup water chestnut cut into 1/2-inch/1cm pieces
- 1 1/2 tablespoons Shaoxing wine
- 1 cup cashews roasted at 350°F/180°C for 5 mins, unsalted
- 2 tablespoons cornstarch (mixed with 2 tablespoons/30ml water)
Instructions
- Mix the chicken, cornstarch, 3 tablespoons water, oil, and oyster sauce, until all the liquid has been absorbed by the chicken. In a separate bowl, mix together all the sauce ingredients.
- Heat your wok over high heat until just smoking. Spread 2 tablespoons neutral oil along the perimeter of the wok.
- Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and about 80% cooked.
- Add the remaining 1 tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the garlic. Immediately add the red bell pepper, scallions, and water chestnuts. Stir fry for 30 seconds.
- Next, spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
- Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.
- Stir up your cornstarch slurry, and add about 3/4 of it to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, or less if you prefer thinner. Bring to a simmer, and continue stirring to thicken the sauce and combine everything evenly. Plate and serve immediately with steamed rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 557mg | 23% |
| Potassium | 523mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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