Chinese Cashew Chicken MEATBALLS!
User Reviews
5
Chinese Cashew Chicken MEATBALLS!
Description
Chinese Cashew Chicken Meatballs are made by mixing ground chicken, minced garlic, egg, panko breadcrumbs, salt, and pepper. The meat mixture is formed into balls and browned in a skillet. Separately, a sauce combining soy sauce, Chinese cooking wine (or dry sherry), oyster sauce, sesame oil, and cornstarch is prepared.
The browned meatballs are simmered in the sauce along with stir-fried onion, garlic, green capsicum, and water. Cashews are added near the end for texture contrast. This method yields juicy meatballs coated in a flavorful, thickened glaze with vegetable sweetness and nutty accents.
Freshness of ingredients like the Chinese cooking wine and correct handling of the meat mixture are important for the traditional flavor and good texture. The meatballs provide a balance of tender center and browned exterior, while the stir-fried vegetables retain some crispness.
These meatballs can be adapted with turkey or pork, and the cooking wine can be replaced with dry sherry or omitted with chicken broth added. Adjustments to breadcrumbs and chilling the mixture help form better-shaped meatballs if needed.
Ingredients
Sauce - Part 1:
- 1/4 cup soy sauce Note 1, ordinary or light
- 1/4 cup Chinese cooking wine (shaoshing wine, or sub with dry sherry) (Note 4)
- 1/4 cup oyster sauce
- 2 tsp sesame oil
Sauce - Part 2:
- 1 tbsp cornstarch or cornflour
Meatballs:
- 500g/1lb ground chicken
- 2 cloves garlic minced
- 1 egg Note 2, small
- 3/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp white pepper or sub with black
Stir Fry:
- 2 tbsp peanut oil (or vegetable or canola)
- 1 clove garlic minced
- 1 onion small, sliced
- 1 green capsicum bell pepper, chopped into 1.75cm / 2/3"
- 3/4 cup water
- 1 cup cashews unsalted
Instructions
- Place Sauce Part 1 ingredients in a jar and shake well. Place 2 tsp Sauce into a large bowl that you will be making the Meatballs in. Then add the cornflour into the Sauce jar and shake. Set Sauce aside.
- Add remaining Meatballs ingredients into the bowl. Mix until just combined.
- Measure out a heaped tablespoon of mixture and dollop onto a work surface. Then roll into balls (see Note 2 if mixture is too loose / sticky to form into balls).
- Heat oil in a skillet over medium high heat. Add meatballs and cook, browning as best you can all over, or at least on both sides. Once browned all over (about 4 minutes), carefully transfer onto a plate. They will still be a bit raw inside.
- Return skillet to the stove, still on medium high. Add onion and garlic, cook for 1 minute. Add capsicum and cook for 1 minute. Add Sauce and water and quickly mix - it will simmer quickly.
- Transfer meatballs (and juices on the plate) into the Sauce. Turn heat down to medium and simmer, stirring occasionally, for 3 - 4 minutes, or until the Sauce reduces and thickens (by which time the meatballs will be cooked).
- Stir through cashews, serve over rice!
Notes
- Use ordinary or light soy sauce to retain the intended flavor; avoid dark or sweet soy sauce.
- If the mixture is too wet, refrigerate or add more breadcrumbs cautiously to avoid toughness.
- Wet hands lightly when rolling to manage the sticky mixture.
- Chinese cooking wine is a key ingredient; substitute with dry sherry, sake, mirin, or omit and use chicken stock instead.
- Chicken mince is softer; expect irregular shapes and cook quickly for juiciness.
- Calories are partly from cashews; omit or reduce for a lighter dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 297g | |
| Calories | 615cal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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