Cashew Chicken




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Learn how to make restaurant-style cashew chicken with super juicy and tender meat, a rich, thick, gingery, garlicky sauce, crispy peppers, and cashews. {Gluten-free adaptable}
Ingredients
  • 1 lb (450 g) skinless boneless breast (or thigh) , cut into 2/3-inch (1 cm) pieces
  • Marinade
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • Sauce
  • 3 tablespoons oyster sauce or hoisin sauce
  • 1 tablespoon Shaoxing wine
  • 1/2 tablespoon light soy sauce or soy sauce
  • 1 tablespoon Chinkiang vinegar
  • 1/3 cup chicken stock
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame oil
  • 1/8 teaspoon white pepper powder
  • Stir fry
  • 2 tablespoons peanut oil or vegetable oil
  • 4 cloves garlic , sliced
  • 2 teaspoons finely chopped ginger
  • 2 green onions , chopped
  • 1 bell pepper , seeded and diced
  • 1/2 cup toasted unsalted cashews

Instructions
  1. Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
  2. Mix all the sauce ingredients in a small bowl.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
  4. Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
  5. Add the peppers. Stir and cook until the peppers just turn tender, 1 to 2 minutes.
  6. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
  7. Add the cashews, quickly give it a stir and immediately transfer everything to a plate.
  8. Serve hot over steamed rice as a main dish.
Recipe Notes
See the cooking notes in the blog post above for information on how to make this dish gluten-free



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