Cashew Chicken
So good, better than takeout 🙂 From Ominvore's Cookbook – https://omnivorescookbook.com/cashew-chicken/
Ingredients
- 1 lb skinless boneless breast cut into 2/3-inch (1 cm) pieces (or thigh)
Marinade
- 1 tablespoon Shaoxing wine or dry sherry
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1/2 tablespoon light soy sauce or 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 or 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
- Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
- Mix all the sauce ingredients together in a small bowl.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
- Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
- Add the pepper. Stir and cook until the pepper just turns tender, 1 to 2 minutes.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
- Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.
