How to Make Chinese Cashew Chicken Asian Cooking Recipe Cuisine

China Cashew Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

Marinade:

1 tbsp soy sauce

1 tbsp Chinese rice wine or dry sherry

1 tsp cornstarch


1 lb boneless, skinless chicken breasts or thigs, cut into 1-inch cubes

Sauce:

2 tbsp soy sauce

1 tbsp Chinese rice wine or dry sherry

1 tbsp oyster sauce

1 tsp sesame oil

1 tsp chili sauce

2 tbsp peanut or vegetable oil

2 garlic cloves, minced

1 medium yellow onion, chopped

1 green bell pepper, chopped

1/2 cup salted roasted cashews

Directions:

In a medium bowl, stir together the soy sauce, rice wine and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10-15 minutes.

In a small bowl, mix together the soy sauce, rice wine, oyster sauce, sesame oil and chili sauce. Set aside.

Heat a wok or large skillet over medium-high heat. Add the peanut oil and swirl to coat the base. Add the garlic and stir-fry until just aromatic, about 20 seconds.

Add the marinated chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.

Add the onion and bell peppers and stir-fry until fragrant and the onions start to become translucent, 1-2 minutes.


Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Serve while hot. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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