Cashew Chicken Recipe
Chicken stir fried with sugar snap peas, peppers, and onions and topped with cashews
Equipment
- Stovetop (wok)
Ingredients
For the chicken marinade:
- ½ lb chicken breasts
- 2 tbsp rice vinegar
- 2 tsp white pepper powder
- ¼ tsp five spice powder
- ¼ tsp salt
- 1 tbsp corn starch
- few drops peanut oil
For the sauce:
- 4 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp chili sesame oil
- 1 tbsp corn starch or flour
For the veggies in the Cashew Chicken:
- 1 tbsp peanut oil
- 4 cloves garlic slivers
- 1 tbsp ginger slivers, without the skin
- 6 dried red chilis
- 1 onion quartered, petals
- 1 bell pepper cubed
- 1½ cup sugar snap peas tips cut off
- 1 cup whole cashews roasted
- 3 spring onions cut for garnish
Instructions
How to make the marinade:
- Mix all the ingredients for the marinade. Marinate the chicken breast cut against the grain into bite-size pieces.
How to make the sauce:
- Mix all the ingredients for the sauce and keep aside.
How to stir fry the chicken:
- Stir fry the chicken pieces with a little oil on a nonstick pan.
- You could pre-cook for 6 minutes on both sides until golden brown.
How to make the Cashew Chicken:
- Roast the cashews until golden on a skillet or pan and keep aside.
- In a pan with a little oil, sauté the garlic and ginger slivers for a minute.
- Add the dried chilis and onion petals and sauté for a minute.
- On high heat, add the sugar snap peas, peppers, and stir fry for a minute and then add the chicken.
- Top with cashews and add the sauce mixture and sauté for a minute. Garnish with spring onions. Serve hot with steamed rice.
Notes
Notes:
- You could use rice wine instead of rice vinegar.
Nutrition
Calories: 169kcalCarbohydrates: 14gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 1288mgPotassium: 477mgFiber: 3gSugar: 6gVitamin A: 1440IUVitamin C: 66mgCalcium: 46mgIron: 2mg
