Cashew chicken
Souped Up Recipes · ♥ 5.2K likes · 104.1K views · 5 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2–3 tbsp oil
- ½ cup roasted cashews
Slice the chicken breast into strips, then bite-sized pieces.
- 1 lb chicken breast
- ⅓ tsp salt
- ⅓ tsp baking soda
- 2½ tsp cornstarch
- 1½ tbsp Chinese cooking wine
- white pepper
Marinate with a third teaspoon each of salt and baking soda, 2.5 tsp cornstarch, 1.5 tbsp Chinese cooking wine and white pepper; rub a few minutes until it feels velvety.
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
Mix the sauce: 1.5 tbsp soy sauce, 1 tbsp each oyster sauce, hoisin sauce and ketchup, 2 tbsp water.
- 1 tbsp hoisin sauce
- 1 tbsp ketchup
- 2 tbsp water
- ½ whole bell pepper
- 2 stalks celery
Cut the bell pepper and celery bite-size; dice the scallion white; slice the garlic and ginger thinly.
The sauce
- 2 tbsp scallion
- 3 cloves garlic
- 1 inch ginger
Heat the wok on high until smoking; add oil and swirl to make a non-stick layer.
Add the chicken and leave 8 to 10 seconds for the starch to set before stirring; stir-fry 2 to 3 minutes until it changes colour but is still a bit raw.
Add the sauce and the chicken and mix until the chicken is cooked through, another 2 to 3 minutes.