Cashew Chicken
Cashew chicken is a classic stir-fried Chinese-American takeaway with tons of diced chicken, veggies and creamy cashews coated a savory sauce.
- Prep time
- 30 min
- Cook time
- 6 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken breast ( or thigh meat)
- 1 egg white
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1/8 tsp white pepper
- 1 green bell pepper
- 1 medium onion (white or yellow)
- 2 tsp ginger (finely diced)
- 8 oz bamboo shoots (shredded preferred)
- 1 tbsp water
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 green onions (finely chopped)
- 2 tbsp vegetable oil
- 1 cup raw cashews
- 1/4 tsp salt
- 1 tbsp Hoisin sauce
- 2 tsp chili paste
- 1/3 cup chicken stock
Instructions
- 1
Cut chicken into 1/4-inch pieces. In a small bowl whisk together the egg white, soy sauce, cornstarch and white pepper. Add chicken and massage to coat thoroughly. Cover and set aside 20 minutes.
- 2
Cut bell pepper into 3/4-inch pieces. Cut onion in half and each half into 6 pieces. Remove skin from ginger and slice into thin strips. Cut strips into fine dice. If bamboo shoots are not shredded, cut into smaller strips. Chop green onions and set aside. Mix the water, soy sauce and cornstarch. Set aside.
- 3
Heat wok over medium high heat for a minute. Add the oil and quickly stir fry the cashews until golden brown, 1 minute. Remove from wok to paper towel lined plate and season with salt.
- 4
Add the chicken and any marinade to the wok and stir fry until no longer pink. Remove from wok.
- 5
Add the onion, stir fry 1 minute and add the ginger. Add tablespoon of oil if needed along with the bamboo shoots, green bell pepper, chicken, Hoisin sauce, chili paste and stir fry another minute.
- 6
Make a well in the center and add the chicken stock and bring to a boil. Add cornstarch mixture and quickly toss to coat. Sauce will thicken. Add fried cashews and toss to mix through. Top with green onions and serve immediately.