Chinese Cashew Chicken Recipe

When a friend recently requested this recipe after her husband had a taste of DaddyO's lunch, my first thing to do was look online so I could send her the link. To my surprise not only was this recipe not online but I couldn't find anything even close to it. Since I had to type it up for her I thought I might as well post it here in case I ever should lose our paper copy.

This is not your average fattening fried gooey cashew chicken recipe that you would get at your local Chinese take out. This non-Americanized recipe consists of tender marinated chicken with a light flavorful sauce, mixed together with bell pepper, onion and cashews. It's healthier but still has a fantastic flavor.

I usually serve this over rice and it is even better the next day (or two).

Cashew Chicken Recipe

Main Ingredients:
2 boneless and skinless chicken breast, cut into small bite sized pieces
1 cup cashew nuts
1 green bell pepper, cut into 1/2 inch sized pieces
2 teaspoons ginger powder
1 onion, cut into 1/2 inch sized pieces

Marinade Ingredients:
2 teaspoons baking soda
2 teaspoons corn starch
2 teaspoons rice wine

Sauce Ingredients:
1 tablespoon oyster sauce
1 1/2 teaspoons soy sauce
1/2 cup chicken broth
1 teaspoon pepper
1 tablespoon brown sugar
1 teaspoon rice wine
1 teaspoon chili paste or 1/4 teaspoon hot pepper flakes
1 clove minced garlic
1/4 teaspoon sesame oil

Put chicken pieces in a bowl and sprinkle the chicken with the baking soda. Mix together well and let sit for 10 minutes (this will tenderize the chicken.)
Rinse the chicken thoroughly. (make sure all of the baking soda comes off)
Pat the chicken meat dry with paper towels and then marinate with the rice wind and corn starch for 15 minutes.
We put the marinade and chicken in a Ziploc bag and get most of the air out.

While the chicken is marinating start some white rice.
Mix the sauce ingredients together and set aside.
Heat up a large skillet with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out into a bowl and set aside.
Add another 1 tablespoon of cooking oil into the skillet and add in the powdered ginger, bell pepper and onion.
Stir-fry for five minutes and add the chicken meat back in.
Add in the cashews and stir everything together.
Add in the sauce and stir continuously until the chicken meat is cooked.
Add salt to taste, and serve the cashew chicken over white rice.

For a family meal you will need to double this recipe.

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