Cashew chicken
Cashew chicken is a stir-fried dish made with chicken, cashews, and vegetables in a savory sauce, prepared in a wok.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Cashews (unsalted and roasted) | 150 | Grams |
| Soy Sauce (low sodium) | 60 | Milliliters |
| Oyster Sauce (thick and rich) | 60 | Milliliters |
| Chicken Broth (low sodium) | 120 | Milliliters |
| Cornstarch (mixed with water to form a slurry) | 2 | Tbsp |
| Water (for cornstarch slurry) | 2 | Tbsp |
| Vegetable Oil (for stir-frying) | 3 | Tbsp |
| Garlic (minced) | 3 | Clove |
| Ginger (minced) | 1 | Tbsp |
| Green Bell Pepper (cut into strips) | 1 | Count |
| Red Bell Pepper (cut into strips) | 1 | Count |
| Scallions (sliced) | 3 | Count |
| Sesame Oil (for flavor) | 1 | Tsp |
Instructions
- In a bowl, mix soy sauce, oyster sauce, chicken broth, and cornstarch slurry. Set aside.
- Heat vegetable oil in a wok over medium-high heat. Add chicken and stir-fry until cooked through. Remove and set aside.
- In the same wok, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add bell peppers and stir-fry for 2-3 minutes until slightly tender.
- Return the chicken to the wok. Add the sauce mixture and stir well to coat everything evenly.
- Add cashews and scallions. Stir-fry for another 2 minutes until everything is heated through.
- Drizzle sesame oil over the dish, give it a final stir, and serve hot.
Prep
- Thaw chicken if frozen
Kitchen equipment
Wok