Cashew Chicken Recipe
Description: This Cashew Chicken recipe holds a special place in my heart, as it’s a dish I used to serve in my own restaurant, inspired by “The Chinese Menu Cookbook” by Hush and Wong. Bursting with flavors, this dish combines tender chicken, crunchy cashews, and a savory sauce that will tantalize your taste buds. It’s a delightful blend of Chinese and Asian influences, perfect for a quick and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken breast | 1/2 |
| Egg | 1 |
| Cornstarch | 1 |
| Dark soy sauce | 1 |
| Dry sherry | 1 |
| Salt | 1/2 |
| Water chestnut | 1 |
| Green pepper | 1/2 |
| Fresh mushrooms | 1/2 |
| Hoisin sauce | 1/2 |
| Cashews | 2 |
Note: Hoisin sauce is available in Asian markets, made with beans, flour, garlic, etc. It’s often served with mu shu pork, resembling plum sauce but with a distinct flavor.
Nutritional Information (Per Serving):
- Calories: 1543.2
- Fat Content: 144g
- Saturated Fat Content: 22g
- Cholesterol Content: 166.1mg
- Sodium Content: 1675.8mg
- Carbohydrate Content: 32.5g
- Fiber Content: 3.3g
- Sugar Content: 9.1g
- Protein Content: 34.8g
Cooking Instructions:
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Marinade (10-20 minutes): In a bowl, combine the egg, cornstarch, dark soy sauce, dry sherry, and salt. Mix well until smooth. Add the chicken breast, ensuring it’s coated evenly. Let it marinate for 10-20 minutes.
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Preparation: Meanwhile, prepare the vegetables by slicing the water chestnuts, green pepper, and fresh mushrooms. Set aside.
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Cooking: Heat oil in a wok over medium-high heat. Once hot, carefully add the marinated chicken, stirring constantly until it’s just cooked through. This should take approximately 90 seconds to two minutes. Remove the chicken from the wok and place it in a sieve to drain any excess oil.
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Stir-frying Vegetables: Reheat the wok and add a tablespoon or two of oil if needed. Stir-fry the sliced water chestnuts, green pepper, and fresh mushrooms until they’re just cooked but still crisp.
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Combining Ingredients: Return the cooked chicken to the wok. Stir in the hoisin sauce, adjusting the consistency with a little chicken stock if it’s too dry. Finally, add the cashews and a splash of sesame oil for an extra burst of flavor.
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Serving: Once everything is heated through and well combined, serve the Cashew Chicken immediately with steamed rice on the side. Enjoy the delightful blend of flavors and textures!
Note: This dish doesn’t have a lot of gravy; instead, it’s coated in a savory hoisin sauce that enhances the taste of the chicken and vegetables.
Keyword Tags: Chicken, Poultry, Meat, Chinese, Asian, < 60 Mins
Prepare this Cashew Chicken recipe whenever you crave a taste of restaurant-quality Chinese cuisine at home. It’s a surefire way to impress your family and friends with its irresistible flavors and textures! 🍗🥢
