Classic Cashew Chicken
Traditional dish · Chinese-American
A beloved Chinese-American stir-fry featuring tender chicken, crunchy cashews, and a savory, slightly sweet sauce, typically served with rice.
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Ingredients
- Chicken breast or thigh1 lb
- Raw cashews1 cup
- Soy sauce1/4 cup
- Shaoxing wine2 tbsp
- Cornstarch2 tbsp
- Sesame oil1 tbsp
- Vegetable oil3 tbsp
- Garlic3 cloves, minced
- Ginger1 tbsp, minced
- Green bell pepper1, chopped
- Red bell pepper1, chopped
- Scallions3, chopped
- Chicken broth1/2 cup
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut chicken into bite-sized pieces. In a bowl, toss chicken with 1 tbsp soy sauce, Shaoxing wine, 1 tbsp cornstarch, and black pepper. Let marinate for 10 minutes.
- 2
In a small bowl, whisk together remaining soy sauce, chicken broth, sugar, and remaining cornstarch to make the sauce.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until golden brown and cooked through. Remove chicken from wok and set aside.
- 4
Add remaining 2 tbsp vegetable oil to the wok. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.
- 5
Add green and red bell peppers and stir-fry for 2-3 minutes until crisp-tender.
- 6
Return chicken to the wok. Pour in the sauce mixture and stir constantly until the sauce thickens and coats the chicken and vegetables.
- 7
Stir in the cashews and sesame oil. Cook for another minute.
- 8
Garnish with chopped scallions and serve immediately, typically with steamed rice.
