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Finally, add the scallion whites and give it a final mix.A saucy chicken stir fry with cashews, this is a terrific combination of flavours. Garnish and finish the Cashew ChickenĪfter you’ve added the sauce, continue stirring for a minute or two until the sauce has thickened (thanks to our cornstarch thickening agent). Finally, add the premixed sauce and continue stirring over high heat until the sauce has thickened (about 1-2 minutes). Add back Chicken and SauceĪdd back the cooked chicken and mix to combine. Next, be sure the chicken and premixed sauce is ready by the pan because this cooking process will go quickly. In the residual oil, fry the minced garlic, ginger, and scallion whites for 30 seconds until fragrant. Remove to a bowl once golden brown and cooked through! Fry Aromatics If the oil is too cold due to overcrowding the pan, the chicken will not brown properly. Be sure to cook the chicken in batches if needed to get a good color on the chicken. In the same pan, heat 3 tbsp of neutral oil over high heat, then add your marinated chicken and cook for 4-5 minutes until cooked through. Once they are golden brown, remove and set aside in a bowl. Keep the cashews moving to evenly toast them in the pan. We want the cashews to be slightly toasted and golden brown. Next, cook for about 1 minute or until toasted and fragrant. In a large pan or wok, heat 1 tbsp of neutral oil over medium heat and add your cashews. While the chicken marinates, prepare your aromatics and premix the sauce.īecause a dish like Cashew Chicken cooks so quickly, it’s important to have your ingredients prepped and ready to go so the cooking process goes smoothly! Toast the Cashews

I also use cornstarch in the sauce as a thickening agent – this helps save you a step, as normally you would need to make a cornstarch slurry (cornstarch + water)!Īs always, this is optional 🙂 Cashew Chicken: Recipe Instructions Marinate the chicken and prep aromaticsĬut chicken thigh into 1″ pieces and marinate with light soy sauce, dark soy sauce, white pepper, kosher salt, shaoxing wine, neutral oil, and cornstarch for 15 minutes.

You’ll see this technique in a lot of my recipes because it’s one of my favorite ways to guarantee moist, tender protein! Velveting is a Chinese technique where protein is marinated in cornstarch and cooked quickly in hot oil, resulting in the meat becoming tender and silky.

Cornstarch is a key ingredient in Chinese cooking because it is used for velveting the meat.

If you cannot or do not want to use wine, you can sub with sherry, mirin, or chicken stock!

However, if you don’t have it on hand you can substitute with Oyster Sauce.

Because I use these two ingredients in both the chicken marinade and the sauce, I would highly recommend you use dark soy sauce.

Yes, they’re different! Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than regular soy sauce. I used chicken thighs in this recipe, as I find them to be more juicy and flavorful – you can sub with chicken breast if that is what you prefer! Just make sure to adjust the cooking time, as chicken breast cooks more quickly than chicken thighs. 6 scallions chopped, whites and greens separated.Here are the ingredients you’ll need for the best Cashew Chicken! This recipe serves 4, but use the scaling feature in the recipe card to increase the portions as needed! Chicken

This dish is relatively simple, but the most important steps are in the prep work! My KEY tip for any “Tastier than Takeout” recipe is to prep your ingredients ahead of time! The dish comes together so quickly, and with the pan at high heat, having the next ingredient to be added to the pan is important since you need to work quickly so the ingredients already in the pan don’t overcook or worse, burn.