Easy and healthy Cashew chicken (腰果鸡丁) in an authentic Chinese recipe. This dish is outstanding for its juicy chicken and crunchy cashew. Ready in 20 min.!
Ingredients
- 285g skinless boneless chicken breast
Marinade
- 1/2 tablespoon Chinese cooking wine
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Sauce
- 2 tablespoons oyster sauce
- 1/2 tablespoon Chinese cooking wine
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon Chinese black vinegar or rice vinegar
- 1/4 cup chicken stock
- 1 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 1/8 teaspoon white pepper
Stir fry
- 1 tablespoons vegetable oil
- 1 teaspoons ginger, grated
- 1 scallion, chopped
- 1 bell pepper, seeded and diced
- 1/2 cup cashews
Instructions
- Cut chicken breast into cubes. Marinate chicken breast with Chinese cooking wine, salt and cornstarch. Mix well.
- Make sauce with oyster sauce, Chinese cooking wine, light soy sauce, Chinese black vinegar or rice vinegar, chicken stock, sugar, cornstarch, sesame oil and white pepper. Pro-tip use Chinese black vinegar or rice vinegar for that extra tanginess.
- Roast cashew in oven 350°F for 10 min, so they are crunchier.
- In oiled wok or pan, add chicken, spread chicken cubes apart, cook until light golden, then transfer to a plate.
- In oiled wok or pan, add ginger and scallions, stir for a while until they release their fragrance.
- Add the pepper, stir until they are tender, 1-2 min.
- Add sauce, stir until sauce thickens. Add cooked chicken back and then add roasted cashews. Enjoy!
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