Cashew Chicken

Chinese Easy prep10 mins cook20 mins total time30 mins servings6 calories340 addedDecember 2021

Chicken and Marinade

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 3 tablespoons water
• 2 teaspoons oyster sauce
• ⅛ teaspoon white pepper
• 1 teaspoon canola oil
• 1 tablespoon cornstarch

1. Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Set aside for 5 to 10 minutes until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender.
2. Lastly, mix in 1 teaspoon canola oil and 1 tablespoon cornstarch, and set aside.

Sauce

• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• ½ teaspoon rice wine vinegar
• ½ cup low sodium chicken stock
• 1 teaspoon hoisin sauce
• ½ teaspoon sesame oil
• 1½ tablespoons honey
• ⅛ teaspoon white pepper

1. In a separate bowl, mix together all the sauce ingredients and set aside.

Assembly

• 3 tablespoons canola oil (divided)
• 1 teaspoon ginger, grated
• 2 garlic, minced
• ½ cup red bell pepper, chopped
• ½ cup water chestnuts, cut into ½ inch pieces
• ½ cup scallions, chopped
• 1½ tablespoons Shaoxing wine
• 1 cup unsalted cashews, roasted at 350 ° for 5 mins
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)

1. Heat your wok over high heat. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking.
2. Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.
3. Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. Immediately add the red bell pepper and chopped water chestnuts. Stir fry for 30 seconds.
4. Next, add the scallions, and spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
5. Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.
6. Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. Plate and serve immediately with a bowl of rice.

Nutrition

calories340 total carbohydrates20g dietary fiber20g sugars7g protein22g calcium20mg iron2mg