Chicken Cashew Nut
Description
A classic restaurant-style Chinese chicken cashew nut stir-fry featuring crispy boneless chicken, crunchy roasted cashews, and colorful bell peppers tossed in a savory, slightly sweet soy-garlic sauce.
Ingredients
For the Stir-Fry Sauce:
Instructions
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Cut boneless chicken into bite-sized cubes, marinate with salt and black pepper, and let rest for 2 hours.
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Coat the chicken cubes lightly in the flour-cornflour mixture and deep-fry on medium-high heat for 4 to 5 minutes until golden and crispy. Remove and drain. (Alternatively, shallow-fry with a tablespoon of oil without flour for a lighter version).
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In a separate pan, dry roast or bake the cashew nuts until golden and crunchy; set aside a few for garnish.
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In a wok or skillet, heat 2 tablespoons of oil, add chopped ginger, garlic, and dried red chillies, and sauté until fragrant.
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Toss in the white parts of the spring onions and sliced mixed bell peppers, stir-frying briskly on high heat to keep their vibrant colors and crisp texture.
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In a bowl, mix soy sauce, hoisin sauce, vinegar, chili flakes, sugar, water/stock, and pour the sauce into the wok.
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Stir in the cornflour slurry to let the sauce simmer and thicken into a glossy glaze.
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Add the crispy fried chicken and most of the roasted cashew nuts into the wok, tossing everything together quickly.
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Transfer to a serving platter (or a pre-heated sizzling plate), garnish with the remaining roasted cashews and chopped green spring onion tops, and serve hot!
Note
Keep the heat high when stir-frying the bell peppers so they remain crisp and colorful rather than soggy.
Adding hoisin sauce to the soy-garlic base gives this dish its authentic, deep takeout-style flavor profile.
chicken cashew nut recipe, cashew chicken stir fry, chinese takeout cashew chicken, sizzling chicken recipe, cooked by sabeen