Cashew Chicken
By Zwilling
Images
Serves
Makes 4 servings
Ingredients
- Marinade:
- 12oz. Boneless Skinless Chicken Breast
- 2 Tbsp. Water
- 1 tsp. Oyster Sauce
- 1/8 tsp. Ground White Pepper
- 1 tsp. Canola Oil
- 2 tsp. Corn Starch
- Sauce:
- 1 tsp Low Sodium Soy Sauce
- 1 tsp Dark Soy Sauce
- ½ tsp. Rice Wine Vinegar
- 1/3 cup Chicken Stock
- 1 tsp. Hoisin Sauce
- ½ tsp. Sesame Oil
- 1 Tbsp. Honey
- 1/8 tsp. Ground White Pepper
- 1 tsp. Grated Ginger
- 2 Garlic Cloves
- 3 Dried Red Chilis
- 1 lb. Red Bell Pepper
- 1/3 cup Water Chestnuts
- 4 Scallions
- 2/3 cup Shaoxing Wine
- 2/3 cup Roasted Cashews
- 4 tsp. Cornstarch
Procedure
Cut the chicken into 1” pieces. Whisk together the water, oyster sauce and pepper. Toss with the chicken and let sit for 5-10 minutes. Then toss with the oil and corn starch.
In a separate bowl whisk together the sauce ingredients and set aside.
Prepare the remaining stir fry ingredients. Thinly slice the bell pepper. Mince the garlic. Roughly chop the chilis. Slice the scallions. Slice the water chestnuts if whole.
Heat the wok over high heat. Add 2 Tbsp of canola oil around the edge of the wok. Add the chicken spreading out. Cook until browned on each side and transfer back into the bowl.
Add another tablespoon of oil to the wok. Add the ginger, chilis and garlic. Cook until just aromatic and add the bell pepper, water chestnuts and cashews. Cook for 30 seconds.
Add the scallions to the wok and add the Shaoxing wine around the edge. Cook until the peppers are slightly soft and the cashews begin to color.
Add the sauce and the chicken to the wok and bring to a simmer. Combine the cornstarch with 2 Tbsp. of water and stir into the dish. Continue to simmer until sauce is thickened.
In a separate bowl whisk together the sauce ingredients and set aside.
Prepare the remaining stir fry ingredients. Thinly slice the bell pepper. Mince the garlic. Roughly chop the chilis. Slice the scallions. Slice the water chestnuts if whole.
Heat the wok over high heat. Add 2 Tbsp of canola oil around the edge of the wok. Add the chicken spreading out. Cook until browned on each side and transfer back into the bowl.
Add another tablespoon of oil to the wok. Add the ginger, chilis and garlic. Cook until just aromatic and add the bell pepper, water chestnuts and cashews. Cook for 30 seconds.
Add the scallions to the wok and add the Shaoxing wine around the edge. Cook until the peppers are slightly soft and the cashews begin to color.
Add the sauce and the chicken to the wok and bring to a simmer. Combine the cornstarch with 2 Tbsp. of water and stir into the dish. Continue to simmer until sauce is thickened.
Cashew Chicken
By Zwilling
Serves
Makes 4 servings
Ingredients
- Marinade:
- 12oz. Boneless Skinless Chicken Breast
- 2 Tbsp. Water
- 1 tsp. Oyster Sauce
- 1/8 tsp. Ground White Pepper
- 1 tsp. Canola Oil
- 2 tsp. Corn Starch
- Sauce:
- 1 tsp Low Sodium Soy Sauce
- 1 tsp Dark Soy Sauce
- ½ tsp. Rice Wine Vinegar
- 1/3 cup Chicken Stock
- 1 tsp. Hoisin Sauce
- ½ tsp. Sesame Oil
- 1 Tbsp. Honey
- 1/8 tsp. Ground White Pepper
- 1 tsp. Grated Ginger
- 2 Garlic Cloves
- 3 Dried Red Chilis
- 1 lb. Red Bell Pepper
- 1/3 cup Water Chestnuts
- 4 Scallions
- 2/3 cup Shaoxing Wine
- 2/3 cup Roasted Cashews
- 4 tsp. Cornstarch
Procedure
Cut the chicken into 1” pieces. Whisk together the water, oyster sauce and pepper. Toss with the chicken and let sit for 5-10 minutes. Then toss with the oil and corn starch.
In a separate bowl whisk together the sauce ingredients and set aside.
Prepare the remaining stir fry ingredients. Thinly slice the bell pepper. Mince the garlic. Roughly chop the chilis. Slice the scallions. Slice the water chestnuts if whole.
Heat the wok over high heat. Add 2 Tbsp of canola oil around the edge of the wok. Add the chicken spreading out. Cook until browned on each side and transfer back into the bowl.
Add another tablespoon of oil to the wok. Add the ginger, chilis and garlic. Cook until just aromatic and add the bell pepper, water chestnuts and cashews. Cook for 30 seconds.
Add the scallions to the wok and add the Shaoxing wine around the edge. Cook until the peppers are slightly soft and the cashews begin to color.
Add the sauce and the chicken to the wok and bring to a simmer. Combine the cornstarch with 2 Tbsp. of water and stir into the dish. Continue to simmer until sauce is thickened.
In a separate bowl whisk together the sauce ingredients and set aside.
Prepare the remaining stir fry ingredients. Thinly slice the bell pepper. Mince the garlic. Roughly chop the chilis. Slice the scallions. Slice the water chestnuts if whole.
Heat the wok over high heat. Add 2 Tbsp of canola oil around the edge of the wok. Add the chicken spreading out. Cook until browned on each side and transfer back into the bowl.
Add another tablespoon of oil to the wok. Add the ginger, chilis and garlic. Cook until just aromatic and add the bell pepper, water chestnuts and cashews. Cook for 30 seconds.
Add the scallions to the wok and add the Shaoxing wine around the edge. Cook until the peppers are slightly soft and the cashews begin to color.
Add the sauce and the chicken to the wok and bring to a simmer. Combine the cornstarch with 2 Tbsp. of water and stir into the dish. Continue to simmer until sauce is thickened.