Cashew Chicken | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Heat 2 tablespoons coconut oil (or vegetable oil) in a wok or frying pan over medium heat.
2. Add the raw cashews and a pinch of salt; stir for 3–5 minutes until golden brown and aromatic. Remove and set aside.
3. Add the cubed chicken breast and sauté about 5 minutes until no longer pink and lightly caramelized. Remove and set aside with the cashews.
4. Add 1 tablespoon oil to the same pan; cook the diced red onion for a couple of minutes.
5. Add the sliced red and green bell peppers and the sugar snap peas; sauté 2–3 minutes until starting to soften.
6. Return the chicken and cashews to the pan.
7. Add the garlic, ginger, green onion and lime zest, then stir in the oyster sauce, soy sauce, sweet rice wine and a few drops of hot sauce.
8. Toss to coat evenly. If the sauce is too thick, thin it with 1/4 cup chicken stock.
9. Simmer a couple of minutes until heated through.
10. If you want a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
11. Serve over cooked jasmine or coconut rice.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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