Cashew Chicken
A delicious and authentic chicken recipe for Cashew Chicken, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb skinless boneless breast (cut into 2/3-inch (1 cm) pieces (or thigh))
- • 1 tablespoon Shaoxing wine ((or dry sherry))
- • 1/4 teaspoon salt
- • 2 teaspoons cornflour
- • 3 tablespoons oyster sauce
- • 1 tablespoon Shaoxing wine
- • 1/2 tablespoon light soy sauce ((or soy sauce))
- • 1 tablespoon Chinkiang vinegar
- • 1/3 cup chicken stock
- • 2 teaspoons sugar
- • 1 teaspoon cornflour
- • 2 teaspoons sesame oil
- • 1/8 teaspoon white pepper powder
- • 2 tablespoons vegetable oil ((or vegetable oil))
- • 4 cloves garlic (sliced)
- • 2 teaspoons finely chopped ginger
- • 2 spring onions (chopped)
- • 1 sweet peppers (seeded and diced)
- • 1/2 cup roasted unsalted cashews
Preparation Steps
Combine chicken, Shaoxing wine, salt, and cornflour in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
Mix all the sauce ingredients together in a small bowl.
Heat 1 tablespoon of oil in a large nonstick frying pan over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
Add the remaining 1 tablespoon oil, garlic, ginger, and spring onions. Stir a few times to release the fragrance.
Add the pepper. Stir and cook until the pepper just turns tender, 1 to 2 minutes.
Stir the sauce again to dissolve the cornflour completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the frying pan and mix again.
Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.