Empty My Fridge
BETTER THAN TAKEOUT - Cashew Chicken Recipe
Ingredients
- Chicken breast1 lb
- Salt⅓ tsp
- Baking soda⅓ tsp
- White pepperto taste
- Cornstarch2 ½ tsp
- Shaoxing wine1 ½ tbsp
- Soy sauce1 ½ tbsp
- Oyster sauce1 tbsp
- Hoisin sauce1 tbsp
- Ketchup1 tbsp
- Vegetable oil2–3 tbsp
- Garlic · sliced thinly3 cloves
- Ginger · sliced thinly½ inches
- Bell pepper½
- Celery2 stalks
- Scallion · diced2 tbsp
- Cashew · toasted½ cups
Instructions
- Cut the chicken breast into bite-size pieces (chicken thigh also works).
- Marinate the chicken with 1/3 tsp salt, 1/3 tsp baking soda, white pepper to taste, 2.5 tsp cornstarch and 1.5 tbsp Chinese cooking wine. Rub gently for a few minutes until the chicken feels velvety.
- In a bowl, mix 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tbsp ketchup and 2 tbsp water. Set aside.
- Heat the wok on high until smoking hot, then add some oil and swirl it to make a nonstick layer.
- Add the chicken and stir for 2-3 minutes, until it changes colour. Remove it from the wok and tilt the wok to leave the oil behind.
- Turn the heat to medium and use the remaining oil to fry the garlic, ginger, scallion and celery for a couple of minutes. Add the sauce and return the chicken to the wok.
- Keep stirring for another 2-3 minutes, until the chicken is cooked through. Add the bell pepper and toasted cashews, toss once more, and serve.
Summarized from Souped Up Recipes's video. Watch it for the details.
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GarlicGingerScallionBell pepperChicken breastCeleryCashew
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