Cashew Chicken Take-Out Style

Submitted by JackieOhNo!

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

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• Marinade

• 1 tablespoon soy sauce
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 teaspoon cornstarch

• Chicken

• 1 lb boneless skinless chicken breasts (cut in 1-inch cubes ) or 1 lb boneless skinless chicken thighs (cut in 1-inch cubes )

• Sauce

• 2 tablespoons soy sauce
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon chili sauce (optional)
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped

• Topping

• 1⁄2 cup salted roasted cashews

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.

Reviews

[lazyme]

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.

 

[LifeIsGood]

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!

 

[GibbyLou]

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.

 

[FLKeysJen]

Genuine takeout flavor! Loved it.

 

[breezermom]

Delish! I had a 12 oz chicken breast, and used that. I kept the marinating and sauce ingredients as listed. So easy to make and just delicious! I steamed broccoli and added that to the mix, and served over ramen noodles without the flavor packet. So good! Thanks for sharing! Made for Rookie Tag game.