Empty My Fridge
25-Min Cashew Chicken Recipe—Restaurant Quality at Home!
Ingredientes
- Chicken thigh2 lb
- Salt
- White pepper
- Vinho de Shaoxing1 colher de sopa
- Cornstarch4 colheres de chá
- Egg1
- Vegetable oil4 colheres de sopa
- Molho shoyu1 colher de sopa
- Dark soy sauce1 colher de sopa
- Oyster sauce2 colheres de sopa
- Sugar1 colher de chá
- Sesame oil½ colher de chá
- Chicken stock½ xícara
- Cashew¾ xícara
- Ginger½ colher de chá
- Garlic3 dentes
- Onion½
- Bell pepper2
- Scallion4 talos
Modo de preparo
- 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.
- Combine the cornstarch and water to make a slurry. Add it to the chicken with the egg white and mix until evenly coated.
- Add the cooking oil last and mix again. Marinate for at least 5 minutes while you prepare the other ingredients.
- Whisk the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and chicken stock in a bowl.
- 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.
- 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.
- 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.
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