25-Min Cashew Chicken Recipe—Restaurant Quality at Home!

By CiCi Li · 25 min

Ingredients

Instructions

1. Cut the chicken into 1½-inch cubes and put it in a bowl. Sprinkle in the salt first and mix well, then add the white pepper and rice wine and mix again.
2. Combine the cornstarch and water to make a slurry. Add it to the chicken with the egg white and mix until evenly coated.
3. Add the cooking oil last and mix again. Marinate for at least 5 minutes while you prepare the other ingredients.
4. Whisk the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and chicken stock in a bowl.
5. Mix the cornstarch and water into a slurry, stir it into the sauce and set aside. Stir again just before adding it to the wok.
6. Heat the wok over low heat with 1 tablespoon of cooking oil and the raw cashews. Stir constantly for about 2 minutes, until lightly golden and fragrant. Remove and set aside.
7. Turn the heat to high and add 1 tablespoon of cooking oil to the same wok. Add the marinated chicken in a single layer, let it sear briefly, then stir-fry for about 3 minutes.

Summarized from CiCi Li's video. Watch it for the details.

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