cashew chicken

Trying to clean out my freezer, I found a bag of cashews and found this recipe for cashew chicken.  So good!  I just made a few modifications, like adding broccoli.

Ingredients

• 1 lb / 500g chicken breast or thigh fillets, cut into 1”/2.5m pieces
• 2 tsp baking soda (bi-carb soda – NOT baking powder)

Sauce

• 3 tbsp soy sauce
• 3 tbsp Chinese rice wine (shaoxing wine) or dry sherry
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper

Stir Fry

• 1 tbsp cornstarch / cornflour
• 6 tbsp water
• 2 tbsp peanut oil (or vegetabe oil)
• 2 garlic cloves, very finely chopped
• ½ onion (yellow, brown or white), chopped into 1cm/1/3” pieces
• 1 small green bell pepper (capsicum), chopped into 1cm/1/3” pieces
• 1 head broccoli
• ½ cup roasted cashews (salted or unsalted)

Instructions

1. Place Sauce ingredients in a jar, screw on lid and shake to combine.
2. Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set aside to marinate for 20 minutes.
3. Add cornstarch and water into remaining Sauce. Screw lid on, shake to combine.
4. Heat oil over medium high heat in a wok or heavy based skillet. Add the garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
5. Then add the chicken and bell pepper and cook until all the chicken turns white but is still pink inside (about 2 minutes).
6. Pour the Sauce in, bring to simmer and cook for around 2 - 3 minutes or until it thickens and the chicken is cooked through.
7. Remove from stove, stir through cashews and serve with rice.

Notes

1. Tenderizing the chicken with baking soda is optional.

2. If you feel like a bit of zing, add 2 tsp chili sauce or sriracha .

3. This is a recipe that has evolved over time as I endeavoured to make it as close to what it is like at restaurants. The original base recipe probably came from a Chinese cooking show like Kylie Kwong.

Nutrition per serving assuming this serves 4. It can easily serve 5 or more with other sides, as is typically served at Chinese restaurants.