Chinese Cashew Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Total Time
21 mins
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Servings
4
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Calories
559 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Cashew Chicken
Description
Chinese Cashew Chicken uses skinless, boneless thigh pieces marinated briefly in a cornstarch-soy sauce mix to enhance juiciness and texture. The stir fry method involves cooking garlic and onions first, then searing the chicken followed by adding capsicum for fresh crispness. The sauce incorporates oyster sauce, soy sauce, sesame oil, and cooking wine or generous substitutes, thickened with cornstarch for a glossy coating.
The final texture balances tender, juicy chicken with crunchy vegetables and cashew nuts. The sauce delivers a savory umami profile with subtle sweetness and aromatic notes from the sesame oil. Cooking over high heat ensures the ingredients remain distinct yet melded in flavor.
This dish is commonly served hot with steamed rice for a hearty meal. For a lighter option, pairing with cauliflower rice reduces carbohydrates without losing satisfaction. It can be prepared ahead by marinating the chicken, and leftover portions keep well refrigerated for several days but are not ideal for freezing due to sauce texture changes.
Ingredients
Sauce
- 1 tbsp cornstarch or cornflour
- 3 tbsp soy sauce , all purpose or light (Note 1)
- 1 1/2 tbsp Chinese cooking wine Note 2, or Mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- white pepper sub black, dash
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 minced, cloves
- 1/2 onion , chopped into 1.75 cm / 3/4" pieces(yellow, brown or white)
- 1 green capsicum chopped into 2 cm / 0.8" pieces, or bell pepper
- 6 tbsp water
- 3/4 cup cashew unsalted, roasted
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
- Use light or all-purpose soy sauce; avoid dark soy sauce to prevent overpowering flavor and dark color.
- Shaoxing cooking wine can be substituted with mirin or dry sherry for similar flavor profiles.
- If avoiding alcohol, replace cooking wine and water with low sodium chicken broth in the sauce and cooking step.
- Chicken thighs provide juicier results than breasts, though breasts or tenderloin can be used with tenderizing techniques.
- Leftovers keep well in the fridge for 3 to 4 days; freezing is not recommended due to possible sauce thinning.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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