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Cashew Chicken Stir-Fry Recipe

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Servings 4
Calories 360 kcal

Ingredients
  

  • 454 g Boneless Chicken

Stir-Fry:

  • 3 tbsp Oil
  • ¾ inch Ginger
  • 4 cloves  Garlic
  • 1 small Green Bell Pepper
  • 1 Onion
  • ½ cup Unsalted Cashews
  • Sesame Seeds For Garnishing

To Marinate:

  • 2 tsp Corn Starch
  • ½ tsp  Salt

Sauce:

  • ¼ cup Water
  • 2 tbsp Oyster Sauce
  • 2 tsp Soy Sauce
  • 1 tsp Rice Vinegar
  • 1 tsp  Sesame Oil 
  • 1 tsp  Red Chili Flakes
  • ¼ tsp  Ground Black Pepper
  • ⅛ tsp  White Pepper
  • 1 tsp  Sugar
  • ¼ tsp  Salt

Instructions
 

To Tenderize – Optional Step

  • Place the chicken in a strainer or colander and sprinkle it with baking soda. Mix well and let this mixture rest for 15-20 minutes. Rinse the chicken thoroughly, ensuring it's completely free of any baking soda. Pat dry.

Make the Cashew Chicken:

  • In a medium bowl, marinate the chicken in the salt and cornstarch and set aside.
  • In a small bowl, mix all the ingredients listed for the sauce and set aside.
  • Heat 2 tablespoons of oil in a wok or large, nonstick skillet over high heat. Add the chicken in an even layer and allow it to cook, undisturbed, for 2 minutes. Flip over and allow the other side to cook for another minute. Then stir-fry until the chicken is cooked through (~4-5 minutes). Remove the chicken and set aside.
  • Lower the heat to medium and add the remaining tablespoon of oil. Add the garlic and ginger and sauté for 15-20 seconds. Add the onion and bell pepper and raise the heat back to high. Stir-fry until you can smell the peppery aroma of the green peppers and onions turn translucent (~4-5 min). Add the chicken back in, followed by the prepared sauce.
  • Stir-fry until the sauce has reduced and the chicken is fully cooked (~1-2 min). Taste and adjust salt and spice, if desired.
  • Add in the cashews and mix well. Garnish with toasted sesame seeds, if desired. Serve immediately with rice.