Description
Cashew chicken is a delicious Chinese stir-fry dish featuring tender chunks of boneless chicken breasts velvetted with egg white and cornflour, then quickly cooked with crunchy cashew nuts and a savory sauce of Shaoxing rice wine and light soy sauce. Perfect for a quick weeknight dinner, this recipe delivers a delightful combination of textures and flavors with a hint of nuttiness and a vibrant garnish of fresh spring onions.
Ingredients
Scale
Chicken and Marinade
- 450g boneless, skinless chicken breasts, cut into large chunks
- 1 egg white
- 1 tsp sesame oil
- 2 tsp cornflour
- 1 tsp salt
Velveting and Cooking
- 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
Instructions
- Marinate the Chicken: In a bowl, combine the chicken chunks with the egg white, sesame oil, cornflour, and 1 tsp salt. Mix thoroughly to coat the chicken evenly. Chill the mixture in the refrigerator for 20 minutes to let the flavors meld and the chicken tenderize.
- Velvet the Chicken: If velveting with oil, heat a wok until very hot and add 300ml groundnut oil. When the oil is hot, remove the wok from heat immediately and add the chicken. Stir vigorously to prevent sticking. Cook for about 2 minutes, until the chicken turns white. Quickly drain the chicken and the oil through a stainless steel colander set over a bowl, then discard the oil. Alternatively, if using water, bring 300ml water to a boil in a saucepan, add the chicken, and cook for approximately 4 minutes until the chicken turns white. Drain the chicken after cooking.
- Prepare for Stir-Fry: Wipe the wok clean if previously used. Heat the wok until very hot, then add 2 tsp groundnut oil. Stir-fry the cashew nuts for 1 minute until they are lightly toasted.
- Add Seasonings and Chicken: Pour in 1 tbsp Shaoxing rice wine or dry Sherry and 1 tbsp light soy sauce, stirring quickly to combine. Return the velvetted chicken to the wok and stir-fry everything together for 2 minutes to integrate the flavors and ensure the chicken is fully cooked.
- Garnish and Serve: Sprinkle the shredded spring onion over the stir-fry just before serving for a fresh and vibrant finish. Serve immediately while hot.
Notes
- Velveting chicken with oil or water helps to keep the meat tender and moist.
- Shaoxing rice wine adds authentic Chinese flavor but dry Sherry is an acceptable substitute.
- Make sure the wok is very hot for stir-frying to achieve a good sear and crisp nuts.
- Adjust soy sauce to taste if you prefer a saltier or milder dish.
- This dish pairs well with steamed rice or fried rice for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Cashew chicken, Chinese stir-fry, chicken recipe, cashew nuts, easy dinner, velveting chicken, Shaoxing rice wine
