Cashew chicken stir-fry
Souped Up Recipes · ♥ 4.4K likes · 94.8K views · 4 min video
Read about breast in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken breast
Slice the chicken breast into two thirds inch thick strips, then dice into two thirds inch cubes.
- ¼ tsp salt
- ¼ tsp baking soda
- white pepper
- cornstarch
Marinate the chicken with the salt, baking soda, white pepper, cornstarch, dark soy sauce and Chinese cooking wine.
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp hoisin sauce
- ½ tbsp dark soy sauce
- ½ tsp five spice powder
- 3 tbsp water
- 1½ tsp cornstarch
Stir the soy sauce, oyster sauce, hoisin, dark soy, five spice powder, water and cornstarch together until there are no lumps and set aside.
Premixing the stir-fry sauce
- 10 cloves garlic
- ½ inch ginger
- 3 whole scallions
- red bell pepper
- green bell pepper
Peel and halve the garlic, slice the ginger thinly, dice the scallions keeping white and green apart, cut the peppers into small diamonds and roll cut the carrot.
- carrot
- oil
Add a generous amount of oil to the wok over medium heat and add the unsalted cashews.
- cashew
Stir over medium-low for 1 minute until slightly golden, then remove the cashews and leave the oil behind.
Turn the heat to high and stir-fry the marinated chicken a few minutes until slightly charred, then remove, leaving the oil.
Add the garlic, ginger, white scallion and carrot and stir over medium heat until fragrant.
- water
Add a splash of water, cover with the lid and give it a couple of minutes for the steam to cook the carrot through.
Add the peppers, pour in the sauce and return the chicken; stir over medium-low, loosening with a splash of water if dry.