Craving that delicious, savory cashew chicken you get at your favorite takeout spot? Forget the greasy spoon and the long wait – this recipe delivers restaurant-quality cashew chicken right to your kitchen table. We're talking tender, juicy chicken coated in a rich, subtly sweet and savory sauce, all tossed with perfectly roasted cashews for that irresistible crunch. This recipe simplifies the process, using readily available ingredients and straightforward techniques, making it achievable even for beginner cooks. You'll be amazed at how easily you can elevate a weeknight meal into something truly special.
Get ready to tantalize your taste buds and impress your family with this easy-to-follow, step-by-step guide. We'll walk you through each stage, from prepping the chicken to creating that unforgettable sauce, ensuring a perfectly balanced and flavorful cashew chicken dish that's guaranteed to become a new family favorite. Let's get cooking!
Tools Needed
- Wok
- Mixing bowl
Ingredients
- Boneless, skinless chicken thighs
- Shaoxing Chinese cooking wine
- Soy sauce
- Toasted sesame oil
- Cornstarch: a couple tablespoons
- Chicken broth
- Oyster sauce
- Hoisin sauce
- Sugar
- Vegetable oil
- Chinese Szechuan chili peppers: two (optional)
- Garlic
- Ginger
- Celery
- Red bell pepper
- Green onion
- Cashew nuts
Step-by-Step Instructions
Step 1. Prepare the Chicken and Sauce
- Marinate bite-sized chicken pieces with Shaoxing wine, soy sauce, and toasted sesame oil. Add cornstarch and mix well. Marinate for at least 30 minutes (longer is better).
- Make a brown sauce by mixing chicken broth, soy sauce, oyster sauce, hoisin sauce, and sugar. Set aside.
Step 2. Stir-fry the Chicken and Aromatics
- Heat vegetable oil in a wok over high heat. Stir-fry chicken in two batches, cooking until nicely browned (doesn't need to be fully cooked).
- Add chili peppers (optional), garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
Step 3. Add Vegetables and Cashews
- Add celery, red bell pepper, green onion, and cashew nuts. Stir-fry for about 1 minute (or 2 minutes for softer vegetables).
Step 4. Finish with Sauce and Thicken
- Add the brown sauce and bring to a boil.
- Thicken the sauce with cornstarch slurry (about 2 tablespoons).
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Adjust the amount of chili peppers to your spice preference.
- Adjust stir-frying time for vegetables to your liking.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 40-50g
- Protein: 30-40g
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw and pat it dry before cooking to ensure even browning and crisping.
2. What can I substitute for cashews if I have an allergy?
Almonds, peanuts, or even macadamia nuts can work as substitutes, though the flavor profile will slightly change.
3. How can I make this recipe spicier?
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce while it simmers.
So there you have it – a restaurant-quality cashew chicken dinner made effortlessly at home. This recipe proves that delicious, satisfying meals don't have to be complicated or time-consuming. Enjoy your homemade masterpiece!