Chicken Cashew Nut Recipe
Boneless and skinless chicken breast sautéed with cashew and mixed vegetable.
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Ingredients
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Chicken & Marinade
Vegetables & Cashews
Sauce & Seasoning
Cooking Fats & Finish
Method
Chicken & Marinade
Prepare and marinate chicken
Trim any visible fat from the chicken breast and cut into 1-inch bite-size cubes. In a bowl combine 2 tbs light soy sauce, 1 tbs rice wine (or dry sherry), 1 tsp cornstarch and 1 tsp white pepper. Add the chicken pieces and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).
Vegetables & Cashews
While the chicken marinates, prepare the vegetables: slice carrots on the bias, seed and cut the red pepper into bite-size pieces, trim snow peas, thinly slice the onion, and mince garlic and ginger. Separate white and green parts of the green onions if desired. Measure out 3 oz cashews and set aside.
Sauce & Seasoning
In a small bowl whisk together 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce (optional), 0.5 cup chicken stock (or water), 0.5 tsp sugar, and 0.5 tsp sesame oil. In a separate tiny bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry; set both aside.
Cooking Fats & Finish
Cook chicken
Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Add the marinated chicken in a single layer and sear without crowding, cooking 2–3 minutes per side until just cooked through and lightly browned. Remove chicken to a plate and set aside.
Stir-fry vegetables and aromatics
Add the remaining 1 tbs oil to the hot pan. Add sliced onion, the white parts of the green onion, carrots and red bell pepper. Stir-fry 1–2 minutes until they begin to soften. Add garlic, ginger and snow peas and continue to stir-fry 30–45 seconds until fragrant but vegetables remain crisp-tender.
Combine chicken, cashews and sauce
Return the cooked chicken to the pan along with the cashews. Pour the prepared sauce over everything and stir to combine. Bring to a gentle simmer for about 1 minute to heat the chicken through.
Thicken sauce and finish
Give the cornstarch slurry a quick stir and drizzle it into the simmering pan while stirring. Cook 30–60 seconds until the sauce thickens and evenly coats the chicken and vegetables. Taste and adjust seasoning with 0.25 tsp salt and black pepper to taste. Stir in sliced green parts of the green onion and 0.5 tsp sesame oil, then remove from heat.
Transfer to a serving platter, garnish with cilantro or extra green onions if desired, and serve immediately with steamed rice or noodles.