Cashew Chicken


Meat Pre-treatment
1 (10oz) cubed boneless/skinless chicken breast
1 teaspoon baking soda

1 teaspoon corn starch
1/2 teaspoon rice or white wine, optional

Stir Fry
2 tablespoons oil
1 tablespoonful ginger, peeled/minced
1 small (~4oz) green bell pepper, chopped
1/4 onion, chopped
1 cup cashew
1 1/2 teaspoons oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper
1/2 teaspoon sugar
1/2 teaspoon rice wine (not vinegar) or white wine, optional
1/4 teaspoon sesame oil
Salt to taste
For extra spice, add 1 tablespoon Sriracha sauce

Prep - Meat
  • Sprinkle the chicken cubes with baking soda and let sit for 15 minutes.
  • Rinse off soda thoroughly and pat dry.
Prep - Marinade
  • Marinate the chicken for 15 minutes with the rice wine and corn starch.
Prep - Sauce
  • Mix the sauce ingredients and set aside for later.
Stir Fry
  • Add 1 tablespoon of the oil to heated wok and stir-fry the chicken meat until the half-cooked or turns white. Set aside meat.
  • Add remaining 1 tablespoon oil to wok. Add add the ginger, bell pepper, and onion.
  • Stir-fry until you smell the peppery aroma from the green peppers and then add the chicken meat back in.
  • Add the pre-made sauce and stir continuously until the chicken meat is cooked and well coated with the sauce.
  • Add salt to taste, if you like.
  • Add in the cashew nuts and do a few quick stirs.
  • Dish out and serve the Cashew Chicken hot with steamed white.

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