Cashew Chicken is a delectable and simple cashew chicken meal with delicate and smooth chicken in a Chinese brown sauce. Homemade is far superior to takeout.
There are numerous recipes available online, but I’m going to teach you how to make the best homemade and authentic Chinese cashew chicken that tastes precisely like takeout from the best Chinese restaurants.
The essential part of mastering this dish is to perfect the velvety velveting methods used on the chicken and sauce. Believe me, once you master those, you will never need takeaway again.
If you’ve ever visited an excellent Chinese restaurant, you’ll notice that the chicken is unbelievably delicate and silky smooth – almost velvety. Yes, the majority of Chinese cooks use baking soda to “treat” the chicken.
Baking soda neutralizes the meat’s possible “meaty” odor while also tenderizing it. Combining the silky chicken with crunchy cashew nuts adds texture and flavor.
Which sauce is used? As with most Chinese stir-fries, the sauce is created using oyster sauce, soy sauce, water (or chicken broth), and sugar.
Sesame oil, crushed white pepper, and Chinese rice wine are also added to the sauce for authenticity. Finally, corn starch is added to this traditional sauce to thicken it.
For the most remarkable results, use chicken breasts. Do not scrimp on the cashews – incorporate plenty of them. Because the brown sauce is the heart of this meal, use only the finest Chinese soy and oyster sauces.
Cook in a wok or pan with red or green bell peppers. Prepare some steamed rice to accompany it, and you’ll never need Chinese takeout again! This recipe has a low-calorie count of 515 calories per serving.
- 10 ounces (300 g) boneless, skinless chicken breast, cubed
- 2 tbsp oil
- 5 ginger slices, peeled
- 1 small red or green bell pepper, halved
- 1/2 cup cashew nuts, unsalted
- 1 teaspoon starch de maize
- 1 tsp Chinese rice wine, if desired
- 1 tsp oyster sauce
- 1 tablespoon soy sauce
- 3 tbsp water
- 3 sprigs freshly ground white pepper
- 1 tsp sugar
- 1 tsp rice wine, if desired
- 1 tsp sesame seed oil
- Season with salt to taste
- Rinse the chicken breasts well under cold running water and wipe dry with paper towels. Chicken breasts should be cut into cubes and marinated in corn starch and rice wine (if used). Combine all of the sauce’s components in a mixing bowl. Place aside.
- 2. Stir-fry the chicken in a wok or skillet with 1 tablespoon of the oil until it turns white (not bot completely cooked). Prepare and set away from the dish.
- Then you need to add the remaining 1 tbsp of oil, ginger, and bell pepper to the wok or pan. Stir-fry until the peppers release their spicy scent, then bring the chicken back in. Stir the sauce and continue tossing until the sauce has thickened (Observe if the chicken is cooked through too)—season with salt to taste.
- Add the cashew nuts and stir briefly. Remove from the oven and immediately serve with steaming rice.