Chinese Cashew Chicken
User Reviews
5.0
867 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
21 mins
-
Servings
4
-
Calories
559 kcal
-
Course
Main Course
-
Cuisine
Chinese
Chinese Cashew Chicken
Report
Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")
Share:
Ingredients
Sauce
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce , all purpose or light (Note 1)
- 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 2)
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- dash of white pepper (sub black)
Stir Fry
- 500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1" pieces (Note 3)
- 2 tbsp peanut oil (or vegetable oil)
- 2 garlic cloves , minced
- 1/2 onion , chopped into 1.75 cm / 3/4" pieces(yellow, brown or white)
- 1 green capsicum / bell pepper , chopped into 2 cm / 0.8" pieces
- 6 tbsp water
- 3/4 cup roasted cashews , unsalted
Instructions
- Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
- Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
- Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
- Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Notes
- Soy Sauce - ordinary all purpose or light soy sauce. Do not use dark soy sauce - flavour is too strong and sauce will be very dark.
- Chinese Cooking Wine (Shaoxing Wine) - sub with Mirin or dry sherry (near perfect subs). If you can't consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water.
- Chicken - I prefer making this with thigh because it's juicier, but it can be made with breast or tenderloin. If using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - see How to tenderise chicken the Chinese way (Velveting)
- Leftovers will keep in the fridge for 3 to 4 days. I don't recommend freezing - sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
- Nutrition per serving excluding rice. It can easily serve 5 or more with other sides, as is typically served at Chinese restaurants.
Nutrition Information
Show Details
Calories
559cal
(28%)
Carbohydrates
21g
(7%)
Protein
26g
(52%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Cholesterol
122mg
(41%)
Sodium
1324mg
(55%)
Potassium
512mg
(15%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1030IU
(21%)
Vitamin C
39.4mg
(44%)
Calcium
34mg
(3%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559cal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 26g | 52% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 122mg | 41% |
| Sodium | 1324mg | 55% |
| Potassium | 512mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1030IU | 21% |
| Vitamin C | 39.4mg | 44% |
| Calcium | 34mg | 3% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
867 reviews
Excellent
Other Recipes
You'll Also Love
