Dive into the heart of Chinese cuisine with a modern twist on the classic Cashew Chicken. This revamped recipe brings together the tender juiciness of chicken breast, the crunch of fresh vegetables, and the rich nuttiness of cashews, all enveloped in a savory sauce that sings with layers of flavor. Designed for the home cook looking to spice up their dinner routine, this dish balances traditional elements with contemporary flair, ensuring a delightful culinary experience. Whether you’re a seasoned chef or a kitchen novice, this guide will walk you through creating a mouthwatering meal that’s sure to impress.
Ingredients:
- Chicken & Veggies:
- 450 grams of chicken breast, cubed
- 150 grams cashew nuts, unsalted
- 150 grams carrots, thinly sliced
- 150 grams broccoli, cut into small florets
- 1 medium bell pepper, diced
- 1 medium onion, finely chopped
- 3 garlic cloves, finely minced
- Sauce Mixture:
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch, mixed with 2 tbsp water for slurry
- 120 ml low-sodium chicken stock
- Salt and freshly ground black pepper, to taste
- For Serving:
- Steamed rice
- Green onions, sliced for garnish
Instructions:
- Prep Work:
- Begin by preparing all your vegetables and cutting the chicken into bite-sized pieces. This ensures everything cooks evenly and quickly.
- Sauté Veggies:
- Heat a large pan or wok over medium-high heat. Add a tablespoon of oil, then sauté the carrots, broccoli, bell pepper, and onion until they start to soften but still retain some crunch, about 3-4 minutes. Remove them from the pan and set aside.
- Cook Chicken:
- In the same pan, add a bit more oil if needed and add the chicken pieces. Season with a pinch of salt and pepper. Cook until the chicken is browned and cooked through, approximately 5-6 minutes.
- Garlic & Cashews:
- Make some space in the pan, add the minced garlic, and sauté until fragrant, about 30 seconds. Add the cashews and toss to lightly toast them along with the chicken.
- Sauce Creation:
- Whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and chicken broth in a bowl. Pour this mixture over the chicken and cashews in the pan. Bring to a simmer.
- Thicken Sauce:
- Stir in the cornstarch slurry and continue to cook for a couple of minutes until the sauce thickens.
- Combine Everything:
- Return the sautéed vegetables to the pan. Toss everything together to ensure the chicken and veggies are well coated with the sauce. Adjust seasoning with salt and pepper if necessary.
- Serve:
- Serve the cashew chicken hot over steamed rice, garnished with sliced green onions.
Enjoy your reimagined Chinese Cashew Chicken, a dish that’s both familiar and new, perfect for a comforting dinner at home.