PocketCook

From @Aaron and Claire

Cashew Chicken

20 min · Serves 3 · 520 kcal

20 mintotal
10 minhands on
13steps
3servings

Watch it

Ingredients

For the chicken

  • 450 g boneless, skin-on chicken thighs, cut into bite-sized pieces
  • 1/2 tbsp soy sauce
  • 1/2 tbsp Shaoxing wine
  • 1/4 tsp white pepper
  • 1/2 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil

For the sauce

  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tsp dark soy sauce
  • 1 tbsp sugar
  • 1/4 tsp white pepper
  • 1 tsp toasted sesame oil
  • 4 tbsp water
  • 1 tbsp cornstarch
  • 1 tbsp chicken bouillon powder

To stir fry

  • To stir fry
  • 2 tbsp neutral-tasting oil
  • 75 g unsalted raw cashews (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1/2 tsp grated ginger
  • 3 green onions, white parts chopped, green parts cut into 1-inch lengths
  • 1/2 yellow onion, chopped
  • 2 cups bell peppers (red, yellow, and/or green), chopped
  • 3–4 cups hot cooked rice

Method

For the chicken

  1. Combine the chicken, soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and neutral oil in a bowl, massaging it together to coat evenly.

For the sauce

  1. Whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, sesame oil, water, cornstarch, and chicken bouillon powder in a measuring jug.

To stir fry

  1. Heat 2 tbsp oil in a wok or pan over medium heat.

  2. Toast the cashews until golden brown, about 2 minutes, then remove them and set aside.

  3. Increase the heat to high, add the marinated chicken, and sear until golden brown, about 3 minutes.

  4. Remove the chicken from the wok.

  5. To the same wok, add the garlic, ginger, and the white parts of the green onions, sautéing until fragrant, about 1 minute.

  6. Add the yellow onion and bell peppers, stir-frying for 1 minute.

  7. Return the cooked chicken to the wok.

  8. Pour in the prepared sauce and stir-fry until glossy and thick enough to coat the chicken and vegetables.

  9. Turn off the heat.

  10. Stir in the green onion tops and toasted cashews, giving it a final toss.

  11. Serve over hot cooked rice.

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