Cashew Chicken
Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")
Ingredients
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce, all purpose or light (Note 1)
- 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (sub black)
- 500g / 1 lb chicken thigh, skinless boneless, cut into 2.5cm/1″ pieces (Note 3)
- 2 tbsp peanut oil (or vegetable oil)
- 2 garlic cloves, minced
- 1/2 onion, chopped into 1.75 cm / 3/4″ pieces(yellow, brown or white)
- 1 green capsicum / bell pepper, chopped into 2 cm / 0.8″ pieces
- 6 tbsp water
- 3/4 cup roasted cashews, unsalted
Directions
- 1
- 2
Sauce: Mix cornflour and soy sauce until there’s no lumps. Then add remaining Sauce ingredients and mix.
- 3
Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- 4
Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
- 5
Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
- 6
Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- 7
Stir through cashews, remove from stove. Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!