Recently, I bought a bunch of raw cashews to make cashew milk based on a recommendation. I enjoyed the cashew milk, but then I realized that I now have too many raw cashews. So to use them up, I decided I could make my mom’s favorite Chinese dish – cashew chicken. Below is the recipe I follow when making Cashew Chicken.
Ingredients:
Sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp Chinese cooking wine or dry Sherry
- 3 tbsp soy sauce , all purpose or light
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper
Meat and Vegetables
- 2 Tbsp cooking oil
- 1 lb chicken thigh, skinless boneless, cut into 1″ pieces
- 2 cloves of garlic
- 1/2 onion chopped
- 1 bell pepper
- 3 stalks celery
- 6 Tbsp Water
- 1 Cup Roasted Cashews
Full Video Tutorial
Preparation:
- Mix cornstarch and Chinese cooking wine (use Dry sherry for a substitute if you need it) until there’s no lumps. Then add remaining Sauce ingredients and mix.
- Transfer 1 1/2 tbsp Sauce to chicken, mix to coat. Set aside while preparing the vegetables and cashews
- Roast the cashews by putting them in a skillet over medium low heat for about 3 to 5 minutes till nicely toasted brown.
- Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute. Add chicken and cook for 4 minutes till nice and brown.
- Add bell peppers and celery and cook for 4 to 5 minutes till crisp tender.
- Add the remaining sauce and water. Bring to a simmer and cook, stirring, for 1 minute or until the sauce thickens.
- Add cashews and still until combined, remove from the stove.
- Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
Kitchen Items used in this recipe:
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