Cashew Chicken

Cashew Chicken

To marinate the chicken

  • 1 lb (454 grams) of chicken breast

  • 1/3 tsp of salt

  • 1/3 tsp of baking soda

  • White pepper to taste

  • 2.5 tsp of cornstarch

  • 1.5 tbsp of Chinese cooking wine

For the sauce

  • 1.5 tbsp of soy sauce

  • 1 tbsp of oyster sauce

  • 1 tbsp of hoisin sauce

  • 1 tbsp of ketchup

  • 2 tbsp of water

To stir fry

  • 2-3 tbsp of vegetable oil

  • 3 cloves of garlic, sliced thinly

  • 1/2 inch of ginger, sliced thinly

  • 1/2 of bell pepper, cut into bite-size

  • 2 stalks of celery, cut into bite-size

  • 2 tbsp of scallion, diced

  • 1/2 cup of cashew, toasted

METHOD

  • Cut 1 lb of chicken breast into bite-size pieces. You can also use chicken thigh if you want.

  • Marinate it with 1/3 tsp of salt and 1/3 tsp of baking soda, some white pepper to taste, 2.5 tsp of cornstarch, and 1.5 tbsp of Chinese cooking wine. Gently rub for a few minutes or until the chicken feels velvety.

  • In a bowl, combine the following ingredients and set it aside: 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of hoisin sauce, 1 tbsp of ketchup, 2 tbsp of water.

  • Turn the heat to high and heat the wok until it is smoking hot. Add some oil and toss it around to create a nonstick layer.

  • Add the chicken and stir for 2-3 minutes or until the chicken changes color. Turn off the heat and take the chicken out. Make sure you tilt the wok to leave the oil behind.

  • Turn the heat back on medium, use the remaining oil to saute the garlic, ginger, scallion, and celery. Stir over medium heat for a couple of minutes.

  • Pour in the sauce and introduce the chicken back into the wok. Keep mixing for another 2-3 minutes or until the chicken is cooked through; Then, add the bell pepper and the roasted cashews. Give it a final toss. That’s it, you are done.

This recipe is from Souped Up Recipes