ReceptnaptárCashew chicken
Cashew chicken is a favourite of Sichuan and Cantonese cooking and American-Chinese restaurants: tender, cornstarch-coated chicken cubes with crunchy cashews in a salty-sweet oyster sauce glaze. It is ready in 25 minutes in a single wok.
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Ingredients
Method
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- Mix the chicken with the soy sauce and cornstarch and marinate for 15 minutes.
- Stir the sauce ingredients together in a bowl until smooth.
- Heat 1 tbsp oil in a wok over medium heat and toast the cashews for 1–2 minutes until golden; remove.
- Add 1 tbsp more oil over high heat and stir-fry the chicken for 4–5 minutes until cooked through; remove.
- In the last tbsp of oil stir-fry the garlic and ginger for 15 seconds, then the onion and pepper for 2–3 minutes.
- Return the chicken, pour in the sauce and toss for 1–2 minutes until thick; add the cashews, sprinkle with spring onion and serve with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The cornstarch marinade (velveting) keeps chicken breast tender and juicy.
- Add the cashews at the end so they stay crunchy.
- Stir-fry the vegetables until crisp-tender, not soft.
- Keeps in the fridge for 2 days, but the cashews soften.
Frequently asked questions
What is velveting?
The meat is marinated in cornstarch and soy sauce so it stays soft and silky in the heat.
With peanuts?
Yes, but cashews give the typical flavour.
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