Cooked - Cashew Chicken (腰果鸡丁)

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Home Pricing Community My Recipes

Cashew Chicken (腰果鸡丁)

4.0

1 lb (450 g) skinless boneless breast (, cut into ⅔-inch (1 cm) pieces (or thigh))

1 tablespoon Shaoxing wine ((or dry sherry))

¼ teaspoon salt

2 teaspoons cornstarch

3 tablespoons oyster sauce

1 tablespoon Shaoxing wine

½ tablespoon light soy sauce ((or soy sauce))

1 tablespoon Chinkiang vinegar

⅓ cup chicken stock

2 teaspoons sugar

1 teaspoon cornstarch

2 teaspoons sesame oil

⅛ teaspoon white pepper powder

2 tablespoons peanut oil ((or vegetable oil))

4 cloves garlic (, sliced)

2 teaspoons ginger (, finely chopped)

2 green onions (, chopped)

1 bell pepper (, seeded and diced)

½ cup roasted unsalted cashews

Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
Mix all the sauce ingredients together in a small bowl.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
Add the pepper. Stir and cook until the pepper just turns tender, 1 to 2 minutes.
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 118 weeks ago

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