Gà Xào Hạt Điều Cay (Spicy Cashew Chicken)
85% chuẩn vị · Vietnamese-inspired
A flavorful variation of the classic Gà Xào Hạt Điều, this version adds a spicy kick with the inclusion of chili peppers, offering a more complex and exciting taste profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken thigh500g
- Cashew nuts100g
- Onion1 medium
- Garlic3 cloves
- Ginger1 inch piece
- Red chili peppers1-2
- Bell pepper (red or yellow)1/2
- Scallions2 stalks
- Soy sauce3 tbsp
- Oyster sauce2 tbsp
- Chili garlic sauce or Sriracha1-2 tsp
- Sugar1 tbsp
- Sesame oil1 tsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Cut chicken into bite-sized pieces. Marinate with 1 tbsp soy sauce, 1 tsp cornstarch, salt, and pepper.
- 2
Toast cashew nuts in a dry pan until golden brown, then set aside.
- 3
Mince garlic and ginger. Slice onion, bell pepper, and chili peppers. Chop scallions, separating white and green parts.
- 4
In a small bowl, whisk together remaining soy sauce, oyster sauce, chili garlic sauce/Sriracha, sugar, sesame oil, and 2 tbsp water to make the sauce.
- 5
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken and stir-fry until cooked through. Remove chicken and set aside.
- 6
Add remaining 1 tbsp oil to the wok. Add garlic, ginger, and white parts of scallions. Stir-fry until fragrant.
- 7
Add onion, bell pepper, and sliced chili peppers. Stir-fry for 2-3 minutes until slightly tender.
- 8
Return chicken to the wok. Pour in the prepared spicy sauce and toss to coat everything evenly.
- 9
Stir in the toasted cashews and green parts of scallions. Cook for another minute.
- 10
Serve hot, optionally with steamed rice.
