Our Cashew Chicken recipe––from our family's restaurant days––is balanced and not too sweet, with a brown sauce that perfectly complements roasted cashews.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Chicken
Cuisine: American/Chinese
Servings: 6
Calories: 340kcal
Author: Bill
Ingredients
For the chicken and marinade:
1poundboneless skinless chicken breast(cut into 1-inch/2.5cm pieces)
Mix the chicken, cornstarch, 3 tablespoons water, oil, and oyster sauce, until all the liquid has been absorbed by the chicken. In a separate bowl, mix together all the sauce ingredients.
Heat your wok over high heat until just smoking. Spread 2 tablespoons neutral oil along the perimeter of the wok.
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 about 80% cooked.
Add the remaining 1 tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the garlic. Immediately add the red bell pepper, scallions, and water chestnuts. Stir fry for 30 seconds.
Next, spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
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.
Stir up your cornstarch slurry, and add about 3/4 of it to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, or less if you prefer thinner. Bring to a simmer, and continue stirring to thicken the sauce and combine everything evenly. Plate and serve immediately with steamed rice!