This Chinese Cashew Chicken Stir Fry recipe is easy, delicious and comforting. I love the crunch and flavor of the cashews. Forget Chinese food take out and make this yummy Chinese cashew chicken at home. It is the BEST! Enjoy.
#cashewchicken #chickenstirfry #chinesestirfry #chinesefood #chinesecashewchicken #chinesetakeout #chinesechicken #recipes #tesscooks4u
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BEST Chinese Cashew Chicken Stir Fry Recipe
INGREDIENTS:
1 cup diced onion
1 cup diced bell pepper
2 stalks chopped celery
1 cup chopped snow peas
1 cup toasted cashew nuts
4-5 cloves minced garlic
1 tsp. minced ginger
chopped garden onion
oil
MARINADE:
1 pound thin sliced boneless chicken breast or thighs
1 tbsp. light soy sauce
1 tbsp. rice wine vinegar
1 egg white
2 tbsp. cornstarch
*Combine above ingredients. Refrigerate until ready to cook.
In a large sauce pan bring water to a low simmer.
Add chicken pieces and do not overcrowd. I did my chicken in two batches.
Give a light stir once or twice while cooking.
This will take about 3-4 minutes before the chicken is done. You will see the chicken start to float to the top. Once done remove from the pan and set to the side.
SAUCE:
1/2 cup water or broth
2 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. hoison sauce
1 tsp. sesame oil
1 tsp. cornstarch
*Mix above ingredients
In a medium high heat wok or skillet add oil, minced garlic and ginger.
Cook and stir for 20-30 seconds.
Add onions, bell peppers and celery. Cook and stir for 2-3 minutes.
Add snow peas, cook and stir for one minute.
Add toasted cashews and chicken, stir to combine.
Pour over sauce. Cook and stir for 1-2 minutes or until sauce thickens and everything is combined.
Serve and enjoy.
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Copper Chef 10 Inch Round Frying Pan With Lid
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Kikkoman Lite Soy Sauce
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I use the Kadoya Pure Sesame Oil
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Lee Kum Kee Hoisin Sauce
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Marukan Rice Vinegar 24 Oz.
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Fresh Garlic
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Fresh Whole Ginger Root
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I use Jasmine Rice in my Asian stir frys.
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