Cashew Chicken

A beloved Chinese-American stir-fry featuring tender chicken pieces and crunchy roasted cashews in a savory-sweet sauce, ready in minutes for a satisfying weeknight dinner.

Ingredients

• •500 g Chicken breast
• •100 g Cashews
• •150 g Red bell pepper
• •50 ml Soy sauce
• •15 g Garlic
• •15 g Ginger

Instructions

1. 1

   Cut 500g boneless chicken thighs into bite-sized pieces and season with salt, white pepper, 1 tablespoon soy sauce, and 1 teaspoon cornstarch, mixing well.

2. 2

   Prepare the sauce by whisking together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon sugar.

3. 3

   Heat a wok or large skillet over high heat until smoking, then add 2 tablespoons vegetable oil, swirling to coat the surface completely.

4. 4

   Add marinated chicken in a single layer, letting it sear undisturbed for 2 minutes until golden brown on the bottom, then stir-fry for 3-4 minutes until cooked through.

5. 5

   Remove chicken to a plate and wipe the wok clean. Add another tablespoon of oil and heat until shimmering before adding aromatics.

6. 6

   Stir-fry 3 minced garlic cloves and 1 tablespoon minced ginger for 30 seconds until fragrant, being careful not to let them burn.

7. 7

   Add diced bell peppers and celery, stir-frying over high heat for 2 minutes while maintaining constant motion to ensure even cooking.

8. 8

   Return the chicken to the wok along with 100g whole roasted cashews, tossing everything together vigorously to combine.

9. 9

   Pour in the prepared sauce all at once, tossing quickly to coat every piece, and cook for 1-2 minutes until the sauce thickens and glazes the ingredients.

10. 10

    Add sliced green onions and a handful of dried red chilies if desired, giving everything one final toss to distribute evenly.

11. 11

    Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed, ensuring the perfect balance of savory and sweet.

12. 12

    Transfer immediately to a warm serving platter and garnish with extra cashews and sesame seeds. Serve over steamed jasmine rice while piping hot.

Nutritional values

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