Cashew Chicken Recipe Chinese Beef Stir Fry

Put downward that takeout menu! This Cashew Chicken is a recipe that truly stacks upward to your favourite Chinese takeout. And it's incredibly quick and EASY to make!

A saucy chicken stir fry with cashews, this is a terrific combination of flavours. You'll love how saucy this is, and how you tin can adapt this to your taste by using vegetables of selection. Try this with Hot and Sour Soup or Chinese Corn Soup with a side of Fried Rice for a homemade takeout experience!

Cashew Chicken

This is takeout fabricated at domicile that truly stacks up to your favourite Chinese restaurant. No false promises here! Just read some of the glowing reviews from the many people who have tried this. 😇

You'll have it on the table faster than ordering abode delivery, it's healthier (way less greasy!) and it'due south versatile so y'all can add or switch the vegetables as you please. Then much easier to merely adapt this yourself rather than trying to explain what you desire over the phone to your Chinese takeout identify…… correct?? 😉

The secret ingredient is Chinese Cooking Vino

Chinese Cooking Wine, also known asShaoxing wineorShaosing vino,is the undercover ingredient that makes bootleg Chinese food truly taste equally good as accept out.

It's an alcoholic vino used for Chinese and other Asian cooking. Totally unpleasant to beverage, salty, cheap every bit chips from Asian stores (~ $1.fifty for a big bottle), lasts forever and y'all can read more about it here (if you lot're so inclined).

While yous'd never drink information technology straight, when used cooking, information technology completely transforms. It seasons the sauce, gives it depth of flavour and complexity, that "something something" to make information technology just like Chinese restaurants.

Substitutions for Shaoxing Wine

The best substitute is Mirin, or dry sherry – these produce well-nigh the same event. If you lot tin can't swallow alcohol, the best alternative is to substitute depression sodium chicken broth for the water in the sauce.

Ingredients in Cashew Chicken

I promised quick and like shooting fish in a barrel, and I exaggerate not! In that location'southward not that many ingredients in the sauce (run into photo in a higher place) nor in the stir fry itself (come across below).

I similar to employchicken thighfor stir fries considering it's juicier than breast and tenderloin. If I make this with craven chest, I alwaystenderise it using a Chinese restaurant technique using blistering soda (bi-carb). It's super unproblematic, meet directions hither: How to Velvet Chicken.

I make Cashew Chicken with green capsicum (bell peppers) and onion because they are the most common vegetables I've seen in Cashew Chicken. But feel free to add other vegetables into this. I've also seen it with cherry capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots.

Making Cashew Chicken

Cashew Chicken is very straight frontwards to make and besides very forgiving (especially if you apply chicken thigh).

Mix the Sauce, utilize a bit to marinate the chicken just for x minutes. Meanwhile, chop the vegetables, take a drinking glass of vino, browse through the Asian Takeout recipe drove and recollect almost all the other things you want to try one of these days…😊

When you're gear up to cook, have everything prepare to become because it takes less than 5 minutes! Sauté garlic and onion (1 min), cook chicken and capsicum (three min), add together sauce, simmer 1 minute until thickens, serve over rice.

As with all my stir fries, this Cashew Chicken comes withplenty of sauce.At that place's cypher sadder than when you lot're left with a bowl of plain white rice with no sauce to eat it with. Right??!

Hope y'all enjoy! – Nagi 10

PS For a good for you low carb option try Cauliflower Rice – 77% fewer calories and 87% less carbs than rice!

Chinese Cashew Craven
Scout how to brand it

Subscribe to my newsletter and follow forth on Facebook, Pinterest and Instagram for all of the latest updates.

Servings 4

Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy craven stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese style ("Velveting Craven")

Sauce

▢ 1 tbsp cornstarch / cornflour
▢ iii tbsp soy sauce , all purpose or light (Note 1)
▢ 1 i/2 tbsp Chinese cooking wine or Mirin (Note 2)
▢ 3 tbsp oyster sauce
▢ 2 tsp sesame oil
▢ Dash of white pepper (sub blackness)

Stir Fry

▢ 500g / one lb craven thigh , skinless boneless, cut into 2.5cm/1" pieces (Annotation 3)
▢ 2 tbsp peanut oil (or vegetable oil)
▢ 2 garlic cloves , minced
▢ 1/ii onion , chopped into 1.75 cm / iii/4" pieces(yellow, dark-brown or white)
▢ 1 greenish capsicum / bell pepper , chopped into 2 cm / 0.viii" pieces
▢ 6 tbsp water
▢ 3/four cup roasted cashews , unsalted

Sauce: Mix cornflour and soy sauce until there'south no lumps. So add remaining Sauce ingredients and mix.
Marinate: Transfer ii tbsp Sauce to craven, mix to coat. Set bated for 10 minutes+.
Melt: Heat oil over high oestrus in a wok or heavy based skillet. Add together the garlic and onion, cook for ane minute.
Add craven and melt for 2 minutes. Add capsicum and cook for i minute.
Add Sauce and water. Bring to simmer and cook, stirring, for ane minute or until Sauce thickens.
Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal selection, try Cauliflower Rice!

1. Soy Sauce -ordinary all purpose or lite soy sauce. Do non utilise dark soy sauce - flavour is as well strong and sauce will exist very dark.

2. Chinese Cooking Wine (Shaoxing Wine) - sub with Mirin or dry out sherry (almost perfect subs). If you can't consume booze, use low sodium chicken broth in identify of the cooking wine in the Sauce AND in identify of the water.

3. Craven - I prefer making this with thigh because it'south juicier, but it tin can be made with breast or tenderloin. If using breast, option to tenderise using the Chinese method so it's super tender and juicy like you get at Chinese restaurants - seeHow to tenderise chicken the Chinese mode (Velveting)

4. Leftoversvolition keep in the refrigerator for iii to 4 days. I don't recommend freezing - sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, season holds up just fine!

5. Nutrition per serving excluding rice. It tin can easily serve 5 or more with other sides, as is typically served at Chinese restaurants.

Calories: 559 cal (28%) Carbohydrates: 21 yard (7%) Protein: 26 g (52%) Fat: 41 g (63%) Saturated Fat: 9 grand (56%) Cholesterol: 122 mg (41%) Sodium: 1324 mg (58%) Potassium: 512 mg (fifteen%) Fiber: 1 g (four%) Sugar: 6 g (vii%) Vitamin A: 1030 IU (21%) Vitamin C: 39.4 mg (48%) Calcium: 34 mg (3%) Atomic number 26: 2.8 mg (16%)

Originally published October 2015. Updated postal service with new photos, better video and most importantly, Life of Dozer section added! No change to recipe.

Life of Dozer

Wow, it'southward truthful. You really can make anyone look intelligent with glasses. 🤓

bradleybecomeavoing.blogspot.com

Source: https://www.recipetineats.com/chinese-cashew-chicken/

Cashew Chicken Recipe Chinese Beef Stir Fry

Cashew Chicken