Cashew Chicken

Cashew Chicken, an easy Chinese recipe that comes together in about 15 minutes

Course Entree

Cuisine Chinese-American

Level Beginner

Main Ingredient Nuts, Poultry

Diet Dairy-Free, Low-Carb

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 357kcal

Ingredients

Marinade

225 grams boneless skinless chicken thighs (cut into bite-size pieces)
2 teaspoons soy sauce
2 teaspoons Shaoxing wine (or dry Sherry)
1 teaspoon potato starch
¼ teaspoon ground white pepper

Sauce

½ cup low-sodium chicken stock
2 teaspoons oyster sauce
1 ½ teaspoons potato starch
½ teaspoon toasted sesame oil

Stir Fry

1 ½ tablespoons vegetable oil
75 grams raw cashew nuts
10 grams garlic (finely minced)
10 grams fresh ginger (finely julienned)
40 grams celery (about 1 rib, cut into slices)
60 grams onion (½ small onion, sliced)
60 grams green bell pepper (½ small bell pepper, cut into ½ inch pieces)
60 grams baby corn (6 ears)
1 scallion green onion(chopped)

Instructions

Marinate the chicken with the soy sauce, Shaoxing wine, potato starch and white pepper. Let this rest and prepare all of the other ingredients.
225 grams boneless skinless chicken thighs, 2 teaspoons soy sauce, 2 teaspoons Shaoxing wine, 1 teaspoon potato starch, ¼ teaspoon ground white pepper, 10 grams garlic, 10 grams fresh ginger, 40 grams celery, 60 grams onion, 60 grams green bell pepper
Make the sauce, by mixing the chicken stock, oyster sauce, potato starch and sesame oil together in a small bowl.
½ cup low-sodium chicken stock, 2 teaspoons oyster sauce, 1 ½ teaspoons potato starch, ½ teaspoon toasted sesame oil
Heat a large skillet or wok over medium high heat until until very hot. Add the oil and then immediately add the cashews. Stir-fry until the cashews are a deep golden brown and then transfer them to a bowl, leaving as much oil in the pan as you can.
1 ½ tablespoons vegetable oil, 75 grams raw cashew nuts
Add garlic and ginger and give them a swirl in the oil, and then add the marinated chicken in a single layer. Let this fry undisturbed until the chicken is browned on one side.
Start stir-frying the chicken until cooked on all sides (it doesn't need to be cooked all the way through at this point).
Add the vegetables and continue stir-frying until they're cooked through.
60 grams baby corn
Give the sauce a mix to incorporate the settled potato starch and then pour it over the cashew chicken. It's done when the sauce comes to a boil and thickens. Plate and garnish with the scallions.
1 scallion

Nutrition