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Cashew Chicken (腰果鸡丁) Recipe

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4.3 from 8 reviews

Cashew Chicken is a flavorful Chinese stir-fry dish featuring tender pieces of chicken cooked with crunchy roasted cashews, bell peppers, and a savory sauce made with oyster sauce, soy sauce, and Chinkiang vinegar. This quick and easy recipe delivers a perfect balance of sweet, tangy, and savory flavors in just 25 minutes.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Ingredients

Chicken Marinade

  • 1 lb skinless boneless chicken breast, cut into 2/3-inch (1 cm) pieces (or thigh)
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch

Sauce

  • 3 tablespoons oyster sauce
  • 1/2 tablespoon light soy sauce (or regular soy sauce)
  • 1 tablespoon Chinkiang vinegar
  • 1/3 cup chicken stock
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame oil
  • 1/8 teaspoon white pepper powder

Stir-Fry

  • 2 tablespoons vegetable oil
  • 4 cloves garlic, sliced
  • 2 teaspoons finely chopped ginger
  • 2 green onions, chopped
  • 1 bell pepper, seeded and diced
  • 1/2 cup roasted unsalted cashews

Instructions

  1. Marinate the chicken: In a medium-sized bowl, combine the chicken pieces with salt and 2 teaspoons cornstarch. Mix thoroughly to coat the chicken evenly with this thin slurry, which helps to tenderize and give the chicken a smooth texture during cooking.
  2. Prepare the sauce: In a small bowl, whisk together oyster sauce, light soy sauce, Chinkiang vinegar, chicken stock, sugar, 1 teaspoon cornstarch, sesame oil, and white pepper powder until the cornstarch is fully dissolved. This sauce will add a savory and slightly tangy flavor to the dish.
  3. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat until hot. Arrange the chicken pieces in a single layer with minimal overlapping. Let cook undisturbed for about 1 minute until the bottom side is light golden. Flip the pieces and cook the other side until also light golden. Stir occasionally and cook until all sides of the chicken turn white and are mostly cooked through. Transfer the chicken to a large plate.
  4. Sauté aromatics: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced garlic, finely chopped ginger, and chopped green onions. Stir-fry briefly to release their fragrance, about 30 seconds to 1 minute.
  5. Cook the bell pepper: Add the diced bell pepper to the skillet. Stir and cook until the pepper just turns tender, approximately 1 to 2 minutes. This adds sweetness and crunch to the dish.
  6. Add the sauce and thicken: Stir the prepared sauce once more to ensure the cornstarch is completely dissolved, then pour it into the skillet. Quickly stir a few times as the sauce thickens to coat the vegetables evenly. Return the cooked chicken to the skillet and toss to combine well with the sauce and vegetables.
  7. Finish with cashews: Immediately add the roasted unsalted cashews. Give a quick stir just to mix them through, then promptly transfer everything to a serving plate. Serve hot as a delicious main dish.

Notes

  • You can substitute chicken thighs for breast for a juicier texture.
  • If you prefer a spicier version, add a pinch of chili flakes or sliced fresh chili when stir-frying the aromatics.
  • Ensure the cornstarch in the sauce is fully dissolved to avoid lumps and ensure the sauce thickens smoothly.
  • Do not overcrowd the pan when cooking the chicken to get a nice sear and prevent steaming.
  • Use roasted unsalted cashews for the best flavor and crunch.
  • Serve with steamed rice or noodles for a complete meal.

Find it online: https://allcookedup.com/cashew-chicken-recipe/