Cashew Chicken Stir-Fry is a delightful dish that brings together tender chicken, crunchy vegetables, and rich, savory sauce. This recipe is perfect for those who love a balance of flavors and textures in their meals. The combination of marinated chicken, colorful vegetables, and roasted cashews, all coated in a sweet and tangy sauce, makes for a quick and satisfying dinner. Whether you’re cooking for yourself or hosting a dinner party, this cashew chicken recipe is sure to impress.
Ingredients
A – Main Ingredients:
- 150 grams chicken breast, cut into bite-sized pieces
- 1 onion, chopped
- 1 capsicum (bell pepper), chopped
- 1 carrot, sliced
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1 green chili, sliced
- 100 grams shiitake mushrooms, sliced
B – For Chicken Marination:
- Pinch of ground white pepper
- Pinch of salt
- 1 tsp cooking oil
- 2 tsp cornflour
C – For Sauce:
- 5 tbsp ketchup
- 1 tsp oyster sauce (Mama Sita’s)
- 2 teaspoons of dark soy sauce (such as Lee Kum Kee)
- 1 tsp Worcestershire sauce (American Garden)
- 2 tsp white vinegar
- 2 tsp sugar
- 2 tsp honey
- 1 tsp spicy red chili sauce
D – Garnish:
- Spring onions, chopped
- Roasted cashews
Serve with:
- Steamed rice
Instructions
1. Marinate the Chicken
- In a bowl, combine the chicken breast pieces with ground white pepper, salt, cooking oil, and cornflour.
- Stir thoroughly to ensure the chicken is fully covered.
- Set the marinated chicken aside for at least 15 minutes to allow the flavors to penetrate.
2. Prepare the Sauce
- In a small bowl, combine ketchup, oyster sauce, dark soy sauce, Worcestershire sauce, white vinegar, sugar, honey, and spicy red chili sauce.
- Mix well until the sauce is smooth and well combined.
- Set the sauce mixture aside.
3. Stir-Fry the Vegetables and Chicken
- Preheat a large skillet or wok on medium-high heat.
- Add the minced garlic and sliced green chili to the pan, and sauté until fragrant, about 30 seconds.
- Add the marinated chicken pieces to the pan and stir-fry until the chicken is golden and cooked through, about 5-7 minutes.
4. Cook the Vegetables
- In the same pan, add a little more oil if needed, then add the chopped onion, capsicum, carrot, zucchini, and shiitake mushrooms.
- Stir-fry the vegetables for 3-4 minutes, until they are tender-crisp but still vibrant in color.
5. Combine and Finish
- Add the cooked chicken back into the pan with the vegetables
- Drizzle the sauce over the mixture, tossing to ensure everything is well coated.
- Cook for another 2-3 minutes, allowing the sauce to thicken slightly and fully coat the ingredients.
- Remove from heat.
6. Garnish and Serve
- Transfer the cashew chicken stir-fry to a serving dish.
- Garnish with chopped spring onions and roasted cashews for added crunch and flavor.
Conclusion
This Cashew Chicken Stir-Fry recipe is a perfect blend of flavors and textures, making it a great choice for a weeknight dinner or a special occasion. The marinated chicken is tender and juicy, while the vegetables add freshness and crunch. The sweet and tangy sauce brings everything together, and the roasted cashews add a delightful nuttiness. Paired with steamed rice, this dish is a complete and satisfying meal.