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Cashew Chicken
Cashew Chicken combines tender bites of chicken with cashews and a medley of vegetables – all smothered in a dark and luscious sauce.
Ingredients
2 cups uncooked long-grain white rice
2 pounds boneless skinless chicken breasts cut into pieces about 3/4-1 inch in size
Marinade
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 tablespoons corn starch
1 teaspoon white pepper
1 1/2 tablespoons dark soy sauce
2 teaspoons Chinese cooking wine (Shaoxing) or Mirin
1 teaspoon sesame oil
Sauce
2 tablespoons regular soy sauce
1 tablespoon oyster sauce
1 tablespoon Hoisin sauce
1 tablespoon dark soy sauce
1 teaspoon 5-spice powder
1 tablespoon corn starch
5 tablespoons water
Other ingredients
6 tablespoons peanut oil, divided
1 1/2 cups whole unsalted raw cashews
6 medium-to-large garlic cloves, each clove quartered
1 one-inch-piece of ginger, sliced into small strips
1 large carrot, peeled and cut into small to medium size slices on the bias
2 tablespoons water
1 large red bell pepper, cut into two-inch wide strips, then strips cut into diamond shapes *see Tips in post above
1/2 large green bell pepper, cut into two-inch wide strips, then strips cut into diamond shapes
6 large scallions, whites and green sliced and separated
Instructions
- This dish is all about the preparation. Every ingredient must be prepared and ready before you begin.
- If you are serving this dish with white rice as we did, start cooking that now. Typically, white rice is 2-1 ratio (two parts water to one part rice), so with two cups of raw rice, use four cups of water. Make sure you thoroughly rinse the rice of starch before cooking.
- Mix all the marinade ingredients in a large bowl and add the cut-up chicken. Finish prepping the other ingredients while the chicken marinates. It only needs to marinate for fifteen minutes.
- Make the sauce by mixing everything in a small bowl and set aside.
- In a large wok over medium heat, add two tablespoons of peanut oil and once hot, add the cashews. Toss and stir continually so they don’t burn and once golden, remove to a large bowl with the spider or slotted ladle.
- Add a little more oil and raise the heat to high. Once smoking hot, add half the chicken and toss and stir until browned and cooked. Remove to the same bowl as the cashews. Repeat with a little more oil and the remaining chicken, also placing that in the bowl.
- Add the remaining oil and add the garlic and ginger along with the carrots. Stir fry for two minutes then add the water and cover with a pan lid for two minutes. Remove the lid and stir fry to evaporate the water and finish cooking the carrots. They should be tender but still with some crunch.
- Add the red and green bell peppers and cook for a few minutes, tossing often. Once they are just starting to soften but still crunchy, add the scallion bottoms and toss, then add the chicken and cashews back in and toss again.
- Give the sauce a final stir then add to the wok and toss until thickened and coated. If too thick, add one or two more tablespoons of water.
- Remove from the heat and serve with white rice and a few scallion tops sprinkled over each portion, or over the platter if that is how you will be serving.
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Find it online: https://www.afamilyfeast.com/cashew-chicken/
