Cashew Chicken
Tender chicken smothered in an incredible savory sauce with crunchy roasted cashews and green bell pepper. Get this Chinese restaurant style Cashew Chicken on your dinner table in less time than ordering takeout!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb chicken thighs (cut into bite-sized pieces)
- 2 dashes ground white pepper
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablesoon oyster sauce
- 1 tablespoon rice vinegar
- 2 teaspoons Shaoxing wine
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1/2 cup water
- 4 tablespoons cooking oil (divided)
- 1 green bell pepper (cut into 3/4 inch squares)
- 1/2 onion (cut into thick slices)
- 5 slices of ginger (julienned)
- 2 cloves garlic (minced)
- 1/2 cup roasted cashews
- 1/2 cup chopped scallions (for garnish)
Instructions
- 1
Marinate the chicken in ground white pepper, Shaoxing wine and cornstarch for just a few minutes at room temperature.
- 2
Prepare the sauce by combining soy sauce, oyster sauce, rice vinegar, Shaoxing wine, sesame oil and cornstarch. After stirring and breaking up all of the cornstarch clumps, add water to the sauce mixture.
- 3
Heat 2 tablespoons of cooking oil in a wok over medium heat. Add green bell pepper and onion. Stir-fry till the bell pepper is a little charred but right before the onion starts to soften. Remove them from the wok and set aside.
- 4
Add the remaining 2 tablespoons of cooking oil to the wok, then add the chicken in one single layer.
- 5
Allow the chicken to sear for about 30 seconds, then add the ginger and garlic. Stir fry till the chicken is fully cooked.
- 6
Give the sauce a stir, then pour it over the chicken.
- 7
Add roasted cashews, then return the bell pepper and onion to the wok.
- 8
Stir to combine all the ingredients, then transfer to a serving dish.
- 9
Garnish with chopped scallions just before serving. Serve with steamed rice. Enjoy!