Chicken with Cashew Nuts is a classic dish in Chinese cuisine that combines tender chicken pieces with crunchy cashews in a flavorful sauce. This dish is a perfect blend of textures and tastes, featuring a mix of bell peppers, onions, and aromatic spices that complement the chicken and nuts beautifully. Ideal for those who appreciate a protein-rich meal with a hint of crunch, Chicken with Cashew Nuts is not only delicious but also easy to make. Follow our recipe to create a satisfying and nutritious meal perfect for family dinners or casual gatherings, ensuring a delightful experience for both the cook and the diners.
AuthorSusan LeeCategoryChicken, Chinese, Main Course, Stir-FriesDifficultyIntermediateMarinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Sauce:
In a small bowl, mix together the oyster sauce, soy sauce, hoisin sauce, sugar, and chicken broth. Set aside.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set it aside.
Cook the Vegetables:
In the same wok, add the remaining oil. Sauté the garlic, ginger, bell pepper, and onion until they start to soften.
Combine Ingredients:
Return the chicken to the wok. Add the cashew nuts and the prepared sauce. Bring to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.
Final Touches:
Stir in the green onions and cook for an additional minute.
Serve:
Serve the Chicken with Cashew Nuts hot with steamed rice or your favorite side dish.
Ingredients
Directions
Marinate the Chicken:
In a bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Sauce:
In a small bowl, mix together the oyster sauce, soy sauce, hoisin sauce, sugar, and chicken broth. Set aside.
Stir-Fry the Chicken:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set it aside.
Cook the Vegetables:
In the same wok, add the remaining oil. Sauté the garlic, ginger, bell pepper, and onion until they start to soften.
Combine Ingredients:
Return the chicken to the wok. Add the cashew nuts and the prepared sauce. Bring to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.
Final Touches:
Stir in the green onions and cook for an additional minute.
Serve:
Serve the Chicken with Cashew Nuts hot with steamed rice or your favorite side dish.
