Why Make This Recipe
Chinese Cashew Chicken is a delicious and satisfying dish that combines tender chicken with crunchy cashews and vibrant vegetables. It is a quick stir-fry that is perfect for busy weeknights or when you want to impress guests. With easy-to-find ingredients and simple techniques, you can enjoy a taste of Chinese cuisine in your own kitchen. Plus, it’s a fantastic way to get your daily dose of protein and veggies!
How to Make Chinese Cashew Chicken
Ingredients:
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce (all purpose or light)
- 1 1/2 tbsp Chinese cooking wine or Mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (or black pepper)
- 500g / 1 lb chicken thigh (skinless boneless, cut into 2.5cm/1" pieces)
- 2 tbsp peanut oil (or vegetable oil)
- 2 garlic cloves (minced)
- 1/2 onion (chopped into 1.75 cm / 3/4" pieces)
- 1 green capsicum / bell pepper (chopped into 2 cm / 0.8" pieces)
- 6 tbsp water
- 3/4 cup roasted cashews (unsalted)
Directions:
- Sauce: Mix cornstarch and soy sauce until there are no lumps. Then add the remaining sauce ingredients and mix well.
- Marinate: Transfer 2 tbsp of the sauce to the chicken. Mix to coat and set aside for at least 10 minutes.
- Cook: Heat oil over high heat in a wok or heavy-based skillet. Add the garlic and onion, and cook for 1 minute.
- Add Chicken: Add the marinated chicken and cook for 2 minutes. Then add the capsicum and cook for another minute.
- Add Sauce: Pour in the sauce and water. Bring to a simmer and cook, stirring for 1 minute or until the sauce thickens.
- Finish: Stir through the cashews, remove from heat, and serve immediately with rice. For a low-carb option, you can use cauliflower rice.
How to Serve Chinese Cashew Chicken
Serve Chinese Cashew Chicken hot over steamed white rice or cauliflower rice for a lighter option. You can also pair it with a fresh salad or steamed vegetables for a complete meal. Don’t forget to have extra soy sauce or chili sauce on the side for those who like a bit more flavor!
How to Store Chinese Cashew Chicken
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 days. To reheat, simply warm it in a pan over medium heat or in the microwave until heated through. The texture may change slightly, but it will still taste great.
Tips to Make Chinese Cashew Chicken
- Marinate: Allowing the chicken to marinate helps infuse flavor, so try to let it sit longer if you can.
- High Heat: Make sure to cook on high heat for a quick stir-fry to keep the chicken tender.
- Fresh Ingredients: Use fresh vegetables for the best texture and flavor.
Variation
You can easily change up the vegetables based on what you have on hand. Broccoli, carrots, or snap peas make great additions. For a spicier kick, add some sliced chili peppers to the dish.
FAQs
1. Can I use chicken breast instead of chicken thigh?
Yes, you can use chicken breast, but keep in mind that it may be less tender than chicken thigh.
2. Is this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure that the oyster sauce is also gluten-free.
3. Can I make this recipe vegetarian?
Absolutely! Substitute chicken with tofu and use vegetable broth instead of chicken broth for the sauce.
Chinese Cashew Chicken
Ingredients
For the Sauce
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce (all purpose or light)
- 1.5 tbsp Chinese cooking wine or Mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (or black pepper)
Main Ingredients
- 500 g chicken thigh (skinless boneless, cut into 2.5cm/1" pieces) You can also use chicken breast.
- 2 tbsp peanut oil (or vegetable oil)
- 2 cloves garlic (minced)
- 0.5 onion (chopped into 1.75 cm / 3/4" pieces)
- 1 piece green capsicum / bell pepper (chopped into 2 cm / 0.8" pieces)
- 6 tbsp water
- 3/4 cup roasted cashews (unsalted)
Instructions
Preparation
- Mix cornstarch and soy sauce until there are no lumps. Then add the remaining sauce ingredients and mix well.
- Transfer 2 tbsp of the sauce to the chicken. Mix to coat and set aside for at least 10 minutes.
Cooking
- Heat oil over high heat in a wok or heavy-based skillet. Add the garlic and onion, and cook for 1 minute.
- Add the marinated chicken and cook for 2 minutes. Then add the capsicum and cook for another minute.
- Pour in the sauce and water. Bring to a simmer and cook, stirring for 1 minute or until the sauce thickens.
- Stir through the cashews, remove from heat, and serve immediately with rice.