Chinese Cashew Chicken

This Chinese Cashew Chicken stir-fry is so good it will quickly become your new go-to takeout order! The tender chicken is stir-fried with colourful bell peppers and crunchy cashews, all coated in a rich, savoury sauce. The secret is in the sauce, which perfectly balances salty and sweet flavours, creating a dish that’s truly addictive. It’s a perfect weeknight meal that comes together in a flash.

Instructions

1. 1

   To make the sauce, start by mixing the cornstarch and soy sauce in a bowl until there are no lumps. Then, stir in the Chinese cooking wine, oyster sauce, sesame oil, and a dash of white pepper. Mix until everything is well combined.

2. 2

   Transfer 2 tablespoons of the prepared sauce into a separate bowl with the cut chicken pieces. Mix to coat the chicken thoroughly. Let the chicken marinate for at least 10 minutes.

3. 3

   Heat the peanut oil in a wok or a heavy-based skillet over high heat. Add the minced garlic and chopped onion and stir-fry for 1 minute.

4. 4

   Add the marinated chicken to the wok and cook for 2 minutes, stirring constantly. Next, add the green capsicum and cook for an additional 1 minute.

5. 5

   Pour the remaining sauce and the water into the wok. Bring the mixture to a simmer and cook, stirring continuously, for about 1 minute or until the sauce has thickened and coats the chicken and vegetables.

6. 6

   Stir in the roasted cashews and toss to combine. Remove the wok from the heat immediately. Serve the Chinese Cashew Chicken right away with rice, or for a lighter option, try it with cauliflower rice.

Recipe Notes

• For this recipe, you should use an all-purpose or light soy sauce. Avoid using dark soy sauce, as its flavour is much more intense and will make the final dish much darker than intended.

• The Chinese cooking wine (Shaoxing wine) can be easily substituted with Mirin or a dry sherry, which are excellent alternatives. If you do not consume alcohol, a low-sodium chicken broth can be used instead of both the cooking wine and the water in the sauce.

• While this recipe works with chicken breast or tenderloin, chicken thighs are recommended for a juicier outcome. If you opt for breast meat, you can use the Chinese velvetising method to make it exceptionally tender, much like the chicken you get at a restaurant.

• Leftovers of this dish can be stored in the refrigerator for 3 to 4 days. However, I do not recommend freezing it. Sauces thickened with cornflour or cornstarch tend to separate and become watery after being frozen and thawed, though the flavour itself will hold up just fine.

• The nutritional values provided are per serving and do not include the rice. This recipe is quite filling and can easily serve five people or more, especially when accompanied by other side dishes, which is common in Chinese cuisine.