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Cashew Chicken (腰果鸡丁) - Easy stir fry recipe that teaches you how to make restaurant-style cashew chicken with super juicy and tender meat, a rich, thick, gingery, garlicky sauce, crispy peppers and cashews. #chinese #healthy #glutenfree #authentic #takeout

Cashew Chicken (腰果鸡丁)

5 from 18 votes
Learn how to make restaurant-style cashew chicken with super juicy and tender meat, a rich, thick, gingery, garlicky sauce, crispy peppers, and cashews. {Gluten-free adaptable}
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Course: Main
Cuisine: Chinese
Keyword: takeout
Servings: 4 servings
Author: Maggie Zhu

Ingredients

  • 1 lb (450 g) skinless boneless breast (or thigh) , cut into 2/3-inch (1 cm) pieces

Marinade

  • 1 tablespoon Shaoxing wine or dry sherry
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch

Sauce

Stir fry

  • 2 tablespoons peanut oil or vegetable oil
  • 4 cloves garlic , sliced
  • 2 teaspoons finely chopped ginger
  • 2 green onions , chopped
  • 1 bell pepper , seeded and diced
  • 1/2 cup toasted unsalted cashews

Instructions

  • Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
  • Mix all the sauce ingredients in a small bowl.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
  • Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
  • Add the peppers. Stir and cook until the peppers just turn tender, 1 to 2 minutes.
  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
  • Add the cashews, quickly give it a stir and immediately transfer everything to a plate.
  • Serve hot over steamed rice as a main dish.

Notes

See the cooking notes in the blog post above for information on how to make this dish gluten-free.

Nutrition

Serving: 4g, Calories: 335kcal, Carbohydrates: 16.2g, Protein: 28.6g, Fat: 18.7g, Saturated Fat: 3.5g, Cholesterol: 65mg, Sodium: 598mg, Potassium: 206mg, Fiber: 1.4g, Sugar: 5.7g, Calcium: 20mg, Iron: 2.2mg