Name: Cashew Chicken Stir-Fry Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 450g boneless, skinless chicken breasts, cut into large chunks; 1 egg white; 1 tsp sesame oil; 2 tsp cornflour; 1 tsp salt; 300ml groundnut oil or water (for velveting the chicken); 2 tsp groundnut oil (for stir-frying); 100g cashew nuts; 1 tbsp Shaoxing rice wine or dry Sherry; 1 tbsp light soy sauce; 1 shredded spring onion, to garnish

Introduction

Cashew chicken is a delicious and satisfying dish featuring tender pieces of chicken stir-fried with crunchy cashew nuts in a savory sauce. This recipe uses a traditional velveting technique to keep the chicken moist and flavorful. It’s perfect for a quick weeknight dinner or a casual meal with friends.

The image shows a blue and white patterned bowl filled with a dish made of bite-sized pieces of light brown cooked chicken, scattered with light golden cashew nuts, and topped with thin, long strips of bright green scallions placed in the center. The bowl sits on a white marbled surface with a red cloth partially visible beneath it, and wooden chopsticks rest beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In a bowl, combine the chicken chunks with egg white, sesame oil, cornflour, and 1 teaspoon salt. Mix well to coat the chicken evenly, then chill for 20 minutes to marinate.

Step 2: To velvet the chicken, heat a wok until very hot. Add the groundnut oil (or bring water to a boil in a saucepan if using water for velveting). When the oil is very hot, remove the wok from heat and immediately add the chicken, stirring vigorously to keep it from sticking. Stir for about 2 minutes until the chicken turns white. If using water, cook for about 4 minutes until the chicken turns white. Quickly drain the chicken and the oil or water through a stainless steel colander set over a bowl. Discard the oil or water.

Step 3: Wipe the wok clean and heat it until very hot. Add 2 teaspoons of groundnut oil, then add the cashew nuts. Stir-fry the nuts for 1 minute until lightly toasted.

Step 4: Add the Shaoxing rice wine (or dry Sherry) and light soy sauce to the wok with the cashews. Return the drained chicken to the wok and stir-fry everything together for 2 minutes until fully combined and heated through.

Step 5: Scatter the shredded spring onion over the dish and serve immediately while hot and flavorful.

Tips & Variations

Substitute cashew nuts with almonds or peanuts for a different crunch and flavor.

Use a high-quality light soy sauce for the best balance of saltiness.

Adding a small amount of fresh ginger or garlic during the stir-fry can enhance the dish’s aroma.

For a gluten-free version, replace soy sauce with tamari or coconut aminos.

FAQs

What is velveting chicken and why is it important?

Velveting is a Chinese cooking technique that involves marinating chicken with egg white and starch, then briefly cooking it in hot oil or water before stir-frying. This keeps the chicken tender and juicy, preventing it from overcooking during the final stir-fry.

Can I use other nuts instead of cashews?

Yes, almonds or peanuts can be used as substitutes. Each nut adds its own unique flavor and texture, so choose according to your preference or what you have on hand.