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Cashew Chicken

This is a balanced and not too sweet dish which complements the roasted cashews.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Asian
Servings 4 servings
Calories 300 kcal

Ingredients
  

Marinade

  • 500grams or 2 large skinless chicken breasts, cut into 1 inch pieces
  • 3 Tbsp water
  • 2 tsp oyster sauce
  • 1 tsp canola oil
  • 1 Tbsp cornstarch

Sauce

  • 2 Tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1/2 tsp rice wine vinegar
  • 1/2 cup chicken stock
  • 1 tsp hoisin sauce
  • 1/2 tsp sesame oil
  • 1 1/2 tsp honey
  • 1/8 tsp ground white pepper

Rest of dish

  • 3 Tbsp canola oil
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup red capscium
  • 1/2 cup spring onions, chopped
  • 1 1/2 Tbsp Shaoxing wine
  • 1 cup unsalted cashews, dry roast in a pan for 3-5 minutes
  • 2 Tbsp cornstarch,( mixed with 2 Tbsp water)

Instructions
 

  • In a bowl , mix the chicken , 3 tablespoons water, 2 teaspoons oyster sauce and 1/8 teaspoon white pepper. Set aside for 10-15 minutes until all the liquid has been absorbed by the chicken. Lastly mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.
  • In another bowl, mix together all the sauce ingredients and set aside.
  • Heat your wok on high heat. Spread 2 tablespoons canola oil along the perimeter of the wok. Add the marinated chicken, spreading the pieces evenly in the wok. Fry for 1 minute on each side and transfer back to the bowl. Do not over crowd wok, cook the chicken in batches if need to. Set chicken aside.
  • Add another tablespoon of oil to the wok, add the ginger, fry for 5 seconds, before adding the garlic. Immediately add the red capscium and stir fry of r30 seconds.
  • Next add the spring onions, spread the Shaoxing wine around the perimeter and quickly stir fry for 10 seconds.
  • Add the sauce mixture into the wok and then add the chicken and any juices . Once everything comes to a simmer, add the roasted cashews. Add the cornstarch slurry to the wok, it should thicken up quite quickly. Plate and serve immediately.