Cashew chicken

[jcallaghan]

Ingredients

Sauce

• 1 tbsp cornflour
• 3 tbsp soy sauce,
• 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper

Stir fry

• 500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1" pieces (Note 3)
• 2 tbsp sesame/peanut oil (or vegetable oil)
• 2 garlic cloves , minced
• 1/2 onion, chopped into 1.75 cm / 3/4" pieces(yellow, brown or white)
• 1 green capsicum / bell pepper , chopped into 2 cm / 0.8" pieces
• 6 tbsp water
• 3/4 cup roasted cashews, unsalted
• Spring onions, chopped
• Rice wine vinegar
• Fresh ginger
• Honey

Instructions

1. Sauce: Mix cornflour and soy sauce until there are no lumps. Then add remaining Sauce ingredients and mix.
2. Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
3. Cook: Heat oil over high heat in a wok or heavy-based skillet. Add the garlic and onion, cook for 1 minute.
4. Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
5. Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until sauce thickens.
6. Stir through cashews, remove from stove. Serve immediately with rice.

Recipe Notes

1. Soy Sauce - ordinary all-purpose or light soy sauce. Do not use dark soy sauce - the flavour is too strong and the sauce will be very dark.
2. Chinese Cooking Wine (Shaoxing Wine) - sub with Mirin or dry sherry (near perfect subs).
3. Chicken - use thigh because it's juicier.

Pictures

[jcallaghan]

https://www.recipetineats.com/chinese-cashew-chicken/

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https://www.recipetineats.com/chinese-cashew-chicken/

[jcallaghan]