Description
A home-cooked Chinese Cashew Chicken recipe featuring tender, velveted chicken stir-fried with roasted cashews, red bell pepper, onions, and a balanced brown sauce made with oyster sauce, light soy sauce, vinegar, and a hint of sugar.
Ingredients
Scale
- 1 lb 450g boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine (Shaoxing wine or dry sherry)
- 1/4 teaspoon salt
- 3 tablespoons water (for velveting slurry)
- 2 tablespoons oyster sauce
- 3 tablespoons light soy sauce
- 1 tablespoon vinegar (Chinkiang or rice vinegar)
- 2 teaspoons sugar
- 1 teaspoon cornstarch (for sauce slurry)
- 2 teaspoons sesame oil
- Dash of white pepper
- 2 tablespoons peanut oil (or vegetable oil)
- 3–4 cloves garlic (minced)
- 1/2 small onion (chopped)
- 1 red bell pepper (chopped into pieces)
- 1/2 cup roasted cashews (unsalted)
- Optional: 1/2 cup water chestnuts (sliced)
- Optional: 2 green onions (chopped (for garnish))
- Cooked jasmine rice (for serving)
Instructions
Marinate the Chicken
- In a medium bowl, combine the chicken pieces with 1 tablespoon cornstarch, Chinese cooking wine, 1/4 teaspoon salt, and 3 tablespoons water. Mix well so the chicken is evenly coated and set aside for 15 minutes.
Velvet the Chicken (Optional)
- For extra tenderness, briefly poach the marinated chicken in simmering water for 1-2 minutes until the pieces turn white, then remove using a slotted spoon.
Prepare the Sauce
- In a small bowl, whisk together:
- 2 tablespoons oyster sauce
- 3 tablespoons light soy sauce
- 1 tablespoon vinegar
- 2 teaspoons sugar
- 1 teaspoon cornstarch (dissolved in a little water)
- 2 teaspoons sesame oil
- A dash of white pepper
- Stir until smooth.
Stir-Fry Aromatics
- Heat 2 tablespoons peanut oil in a wok or large nonstick skillet over high heat. Add the minced garlic and chopped onion, stir-frying for about 1 minute until fragrant.
Sear the Chicken
- Add the marinated (or velveted) chicken to the wok and stir-fry until lightly browned, approximately 2 minutes.
Add Vegetables
- Add the chopped red bell pepper and, if using, water chestnuts to the chicken. Stir-fry for 1 minute until the vegetables start to soften.
Combine with Sauce
- Pour in the prepared sauce and stir-fry until the sauce thickens slightly and evenly coats the chicken and vegetables, about 1-2 minutes.
Finish with Cashews
- Stir in the roasted cashews and mix briefly. Remove the dish from heat and, if desired, garnish with chopped green onions.
Serve
- Serve the Chinese Cashew Chicken hot over steamed jasmine rice.
Notes
Use light soy sauce instead of dark soy sauce to maintain the intended flavor and color of the sauce.
Use Chinese cooking wine (Shaoxing wine) for its traditional flavor, or substitute with dry sherry if necessary, and ensure the chicken is velveted properly for tenderness.
Leftovers should be stored in the refrigerator for 3 to 4 days, as freezing may cause the sauce to become watery.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 340