Chinese Cashew Chicken
Chinese Cashew Chicken
Ingredients
For the Chicken
- 450 g chicken thighs, cut into bite-sized pieces
- 3 garlic cloves, sliced
- 1 teaspoon ginger, minced
For the Chicken Marinade
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon neutral cooking oil
For the Stir-Fry
- 2 tablespoons neutral cooking oil, to 3 tablespoons
- 1 tablespoon Shaoxing wine
- 2 green onions, roughly chopped
- 1 bell pepper, cut into bite-sized chunks
- 2/3 cup unsalted cashews, roasted or raw
- 8 dried red chilies, optional
For the Sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 6 tablespoons water or unsalted chicken stock
Instructions
- 1
In a bowl, combine the cut chicken thighs with the marinade ingredients: 1/2 teaspoon salt, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon cornstarch, and 1/2 tablespoon neutral cooking oil. Mix thoroughly with your hands until the chicken is well coated.
⏱️ 5 min
- 2
Add the 3 sliced garlic cloves and 1 teaspoon minced ginger to the marinated chicken. Mix again to combine.
⏱️ 2 min
- 3
In a separate bowl, combine all sauce ingredients: 1 tablespoon cornstarch, 1/4 teaspoon white pepper, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 2 teaspoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 6 tablespoons water or unsalted chicken stock. Whisk until all ingredients are well combined and smooth.
⏱️ 3 min
- 4
Heat 2 to 3 tablespoons of neutral cooking oil in a wok or large pan over high heat until hot.
⏱️ 2 min
- 5
Add the marinated chicken to the hot oil and stir-fry until it is mostly cooked through, about 4-6 minutes.
⏱️ 6 min
- 6
Pour 1 tablespoon Shaoxing wine into the pan with the chicken and continue to stir-fry for 30 seconds.
⏱️ 1 min
- 7
Add the 2 roughly chopped green onions, 1 bell pepper cut into bite-sized chunks, 2/3 cup unsalted cashews, and optionally the 8 dried red chilies to the pan. Stir-fry for 1 minute, allowing the vegetables to soften slightly and the flavors to meld.
⏱️ 2 min
- 8
Pour the whisked sauce mixture into the pan. Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.
⏱️ 2 min
- 9
Serve the Chinese Cashew Chicken hot, optionally garnished with extra green onions or cashews, and typically with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Cashew Chicken
For the Chicken
- 450 g chicken thighs, cut into bite-sized pieces
- 3 garlic cloves, sliced
- 1 teaspoon ginger, minced
For the Chicken Marinade
- 1/2 teaspoon salt
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- 1/2 tablespoon neutral cooking oil
For the Stir-Fry
- 2 tablespoons neutral cooking oil, to 3 tablespoons
- 1 tablespoon Shaoxing wine
- 2 green onions, roughly chopped
- 1 bell pepper, cut into bite-sized chunks
- 2/3 cup unsalted cashews, roasted or raw
- 8 dried red chilies, optional
For the Sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 6 tablespoons water or unsalted chicken stock
Instructions
- 1
In a bowl, combine the cut chicken thighs with the marinade ingredients: 1/2 teaspoon salt, 1 tablespoon soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon cornstarch, and 1/2 tablespoon neutral cooking oil. Mix thoroughly with your hands until the chicken is well coated.
⏱️ 5 min - 2
Add the 3 sliced garlic cloves and 1 teaspoon minced ginger to the marinated chicken. Mix again to combine.
⏱️ 2 min - 3
In a separate bowl, combine all sauce ingredients: 1 tablespoon cornstarch, 1/4 teaspoon white pepper, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 2 teaspoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, and 6 tablespoons water or unsalted chicken stock. Whisk until all ingredients are well combined and smooth.
⏱️ 3 min - 4
Heat 2 to 3 tablespoons of neutral cooking oil in a wok or large pan over high heat until hot.
⏱️ 2 min - 5
Add the marinated chicken to the hot oil and stir-fry until it is mostly cooked through, about 4-6 minutes.
⏱️ 6 min - 6
Pour 1 tablespoon Shaoxing wine into the pan with the chicken and continue to stir-fry for 30 seconds.
⏱️ 1 min - 7
Add the 2 roughly chopped green onions, 1 bell pepper cut into bite-sized chunks, 2/3 cup unsalted cashews, and optionally the 8 dried red chilies to the pan. Stir-fry for 1 minute, allowing the vegetables to soften slightly and the flavors to meld.
⏱️ 2 min - 8
Pour the whisked sauce mixture into the pan. Stir continuously until the sauce thickens and coats all the ingredients, about 1-2 minutes.
⏱️ 2 min - 9
Serve the Chinese Cashew Chicken hot, optionally garnished with extra green onions or cashews, and typically with rice.
⏱️ 1 min