Cashew Chicken Take-Out Style

Total Time
30mins
Prep 15 mins
Cook 15 mins

This is another classic Chinese takeout dish that is easy to duplicate at home.

Ingredients Nutrition

Directions

  1. Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes.
  2. Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
  3. Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.
  4. Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
  5. 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. Transfer to a plate and serve.
Most Helpful

5 5

Wonderful! This was easy to prepare and was delish! I made as directed and did use the optional chili sauce. Thanks Jackie for another great keeper. Made for Culinary Quest 2014.

5 5

Delicious! I think this is better than take-out. It's more of a natural flavor. The recipe is quick to prepare and very flavorful. I used Sriracha and the amount added just a hint of spice/heat, without being too much. I used Mirin (rice wine) and it was lovely with the other sauces. I served this over brown rice. This simple yet delicious dinner is going into my best-of-the-best file. Thank you!

5 5

What a great recipe! I used dry sherry because that's what I had. I used garlic chili sauce and it was not too spicy. If you want some heat, you should use more. I was debating whether to make more sauce, but decided to stick with the amounts given and I thought it was perfect. Since we were eating in shifts tonight, I added cashews after plating so they wouldn't get soggy. Thanks for sharing. Made for Best of 2013 tag.