Chinese Cashew Chicken
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")
Foto: RecipeTin Eats — NagiIngredients
- 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))
- 500 g / 1 lb chicken thigh (, skinless boneless, cut into 2.5cm/1" pieces (Note 3))
- 2 tbsp peanut oil (or vegetable oil)
- 2 g arlic cloves (, minced)
- 1/2 onion (, chopped into 1.75 cm / 3/4" pieces(yellow, brown or white))
- 1 g reen capsicum / bell pepper (, chopped into 2 cm / 0.8" pieces)
- 6 tbsp water
- 3/4 cup roasted cashews (, unsalted)
Steps
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!
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