Description
Chinese Cashew Chicken is a quick and flavorful stir-fry dish featuring tender chicken thigh pieces cooked with crunchy roasted cashews and vibrant vegetables in a savory sauce made with soy, oyster sauce, and a hint of sesame oil. Perfect for a satisfying weeknight dinner and served best with rice or cauliflower rice for a low-carb option.
Ingredients
Scale
Sauce Ingredients
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce (all purpose or light)
- 1 1/2 tbsp Chinese cooking wine or Mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (substitute black pepper if unavailable)
Main Ingredients
- 500g / 1 lb chicken thigh, skinless boneless, cut into 2.5cm / 1″ pieces
- 2 tbsp peanut oil or vegetable oil
- 2 garlic cloves, minced
- 1/2 onion (yellow, brown or white), chopped into 1.75 cm / 3/4″ pieces
- 1 green capsicum / bell pepper, chopped into 2 cm / 0.8″ pieces
- 6 tbsp water
- 3/4 cup roasted cashews, unsalted
Instructions
- Prepare the Sauce: In a bowl, combine the cornstarch and soy sauce, whisking until smooth and lump-free. Add the Chinese cooking wine or Mirin, oyster sauce, sesame oil, and a dash of white pepper. Mix thoroughly to create a flavorful sauce base.
- Marinate the Chicken: Transfer 2 tablespoons of the prepared sauce to the chicken pieces and toss to coat evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Cook Aromatics: Heat the peanut or vegetable oil in a wok or heavy-based skillet over high heat. Add the minced garlic and chopped onion, cooking for about 1 minute until fragrant and slightly softened.
- Add Chicken and Capsicum: Add the marinated chicken to the wok and stir-fry for 2 minutes until the chicken starts to cook through. Then add the chopped green capsicum and continue cooking for an additional 1 minute, allowing the vegetables to remain crisp.
- Simmer with Sauce: Pour in the remaining prepared sauce along with 6 tablespoons of water. Bring the mixture to a simmer, stirring constantly for about 1 minute until the sauce thickens and evenly coats the chicken and vegetables.
- Finish with Cashews: Stir in the roasted unsalted cashews to add crunch and a nutty flavor. Remove the wok from heat and serve the Chinese Cashew Chicken immediately, ideally with steamed rice or cauliflower rice for a lower-carb alternative.
Notes
- Use light soy sauce for a less salty flavor, but all-purpose soy sauce works well too.
- Chinese cooking wine or Mirin adds a subtle sweetness and depth, but you can substitute with dry sherry if unavailable.
- Skinless boneless chicken thigh is preferred for juiciness and tenderness, but chicken breast can be used as a leaner option.
- If you want to increase heat, add a small amount of chopped chili to the garlic and onion step.
- For a low-carb meal, serve with cauliflower rice instead of traditional white rice.
- Ensure cashews are roasted and unsalted to avoid overpowering the dish with salt.
