Nutrition Facts
2 servings
2
Recipe for Cashew Chicken
A recipe with Asian flavors, sautéed chicken with cashews. If, like us, you don’t have Chinese yellow wine, white wine or even beer will do the job.
For the chicken
250 boneless, skinless white chicken or thigh
75 Unsalted cashews
1 Red bell pepper
60 sugar snap peas
1 Onion
2 cloves Garlic
1 Grated fresh ginger
Coriander
1 corn or potato starch
2 soy sauce
2 oil
1 sesame oil
1 Chinese yellow wine or dry white wine or beer
For the sauce
1 corn or potato starch
2 Water ingredient
1 Chinese wine or white wine
1 pinch Pepper
Directions
1
Cut the chicken into cubes or strips and place it in a mixing bowl. Add the wine, soy sauce, sesame oil, and cornstarch. Mix everything well and let it marinate for about 30 minutes.
2
Peel the garlic cloves and a piece of ginger. Grate them. Peel the onion and cut it into medium-sized cubes. Wash and deseed the bell pepper, cutting it into medium-sized cubes as well. Rinse your sugar snap peas, keeping them whole or cutting them in half lengthwise if they are large.
3
Prepare the thickening sauce by dissolving the starch with water, wine, and soy sauce. Add a pinch of sugar and a bit of pepper. In a wok or frying pan, pour a small amount of oil and sauté the cashews until golden. Remove them from the wok and set aside.
4
Pour 1 tablespoon of oil in the wok and sauté the garlic and ginger for about 30 seconds. Add the onion and bell pepper cubes along with the sugar snap peas. Stir and cook over medium heat for about 2 minutes (or longer if you prefer your vegetables less crunchy). Remove from the wok and set aside. Everything is ready before the final assembly...
5
Pour 1 drizzle of oil in the wok and sauté the chicken pieces until browned on all sides. Add the vegetables, cashews, and the previously mixed sauce. Stir and let the mixture cook for about 1 minute.
6
To finish, off the heat, add some chopped cilantro leaves, stir one last time, and divide everything into your plates or nice serving bowls.
Ingredients
For the chicken
250 boneless, skinless white chicken or thigh
75 Unsalted cashews
1 Red bell pepper
60 sugar snap peas
1 Onion
2 cloves Garlic
1 Grated fresh ginger
Coriander
1 corn or potato starch
2 soy sauce
2 oil
1 sesame oil
1 Chinese yellow wine or dry white wine or beer
For the sauce
1 corn or potato starch
2 Water ingredient
1 Chinese wine or white wine
1 pinch Pepper
Directions
Directions
1
Cut the chicken into cubes or strips and place it in a mixing bowl. Add the wine, soy sauce, sesame oil, and cornstarch. Mix everything well and let it marinate for about 30 minutes.
2
Peel the garlic cloves and a piece of ginger. Grate them. Peel the onion and cut it into medium-sized cubes. Wash and deseed the bell pepper, cutting it into medium-sized cubes as well. Rinse your sugar snap peas, keeping them whole or cutting them in half lengthwise if they are large.
3
Prepare the thickening sauce by dissolving the starch with water, wine, and soy sauce. Add a pinch of sugar and a bit of pepper. In a wok or frying pan, pour a small amount of oil and sauté the cashews until golden. Remove them from the wok and set aside.
4
Pour 1 tablespoon of oil in the wok and sauté the garlic and ginger for about 30 seconds. Add the onion and bell pepper cubes along with the sugar snap peas. Stir and cook over medium heat for about 2 minutes (or longer if you prefer your vegetables less crunchy). Remove from the wok and set aside. Everything is ready before the final assembly...
5
Pour 1 drizzle of oil in the wok and sauté the chicken pieces until browned on all sides. Add the vegetables, cashews, and the previously mixed sauce. Stir and let the mixture cook for about 1 minute.
6
To finish, off the heat, add some chopped cilantro leaves, stir one last time, and divide everything into your plates or nice serving bowls.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH