While the pan is still hot, pour in some sherry. Add some minced fresh garlic and ginger, because flavor is your life. When the chicken has started to turn golden, start stirring it around so it’ll brown all over. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Then mix the cornstarch with 1/2 cup water to make a slurry…and pour that in, too. In a separate bowl, mix together all the sauce ingredients and set aside. This is better than other Chinese cashew chicken. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish. Wash and chop the green onion on a diagonal into 1-inch pieces. Spread 2 tablespoons canola oil along the perimeter of the wok until just smoking. Will definitely make again! Stir in the sherry, scraping the bottom of the pan to loosen up any bits. Read more about dark soy sauce here: https://thewoksoflife.com/dark-soy-sauce/. Powered . combine flour and pepper. Made this for dinner tonight and we loved it. Adding the extra water will really keep your chicken moist and tender. Cashew Chicken With Sweet and Spicy Sauce. Finely mince the garlic. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Specializes in all things traditional Cantonese and American Chinese takeout. For more information and preparing chicken for stir fries, see Bill’s post on Chicken velveting 101. Heat the wok or large size skillet over medium-high to high heat. In a bowl, add the baking soda to the chicken. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. While the pan is still hot, pour in the sherry. We find many cashew chicken recipes are overpoweringly sweet, but ours, developed from our family’s restaurant days, is balanced and flavorful. Apply some cashews and stir. Thank you for another great recipe for my repertoire. Stir up your cornstarch slurry, and add to the stir-fry. Immediately add the red bell pepper and chopped water chestnuts. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. I used to go to China Garden in my hometown, whether with my group of friends or my boyfriend (at the time) Kevin…and this is what I always ordered. If you love cashews like I do, this Cashew Chicken stir fry is a perfect dish to add to your regular rotation. Mix the chicken, 3 tablespoons water, 2 teaspoons oyster sauce, and ⅛ teaspoon white pepper. Cashew Chicken is a Chinese American dish you’ve probably seen on just about every Chinese takeout menu. no-mess meal! Put chicken in a slow cooker. Stir fry for 30 seconds. Mmmm. Stir in the bell pepper and let it cook for 2 to 3 minutes. When the oil is hot, add the garlic. Remove from the wok. For more information and preparing chicken for stir fries, see, Pour in the cashew chicken sauce mixture you made earlier, using your. When the oil is hot, add the stir-frying vegetables. Heat everything through and then fold all together to completely coat with sauce. This is better than other mixture. Heat everything through. Plate and serve immediately with a bowl of rice! Next, chuck in some bell peppers. Turn to the other side and cook until light golden. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly. Heat the wok over medium-high to high heat. TheWoksofLife.com is written and produced for informational purposes only. I did not have bell pepper so I substituted with snow peas and carrots. Serve with rice. This site uses Akismet to reduce spam. Make This Tasty Version of Chicken Salad for Lunch, Hearty Chicken and Noodles Is A Perfect Fall Meal. Our Cashew Chicken recipe––from our family's restaurant days––is balanced and not too sweet, with a brown sauce that perfectly complements roasted cashews. Get it free when you sign up for our newsletter. Remove from the wok or frying pan, keep warm. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Heat a heavy skillet over high heat and add some vegetable oil. Factors such as brands purchased, natural variations in fresh ingredients, etc. https://thewoksoflife.com/dark-soy-sauce/. Add another tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the minced garlic. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Because that is what gives the cashew chicken its rich, dark color and also adds a deeper flavor. Give everything a quick stir fry for 10 seconds. Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes, using chopsticks to mix it in and adding the cornstarch last. Stir-fry until aromatic (about 30 seconds). pepper flakes; sprinkle over chicken. A touch of rice wine vinegar helps contrast the richness without overpowering the dish. Thank you for the recipe. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Stir in the bell pepper and let it cook for 2 to 3 minutes. Pour in the cashew chicken sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Let cook until the bottom side is light golden, 1 minute or so. Roast for about 5 minutes, or until the cashews are lightly browned. Insert some chicken. Bill is the dad of The Woks of Life family. chicken tenders, bell peppers, rice vinegar, erythritol, black pepper and 10 Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Chinese Cashew Chicken (Gluten-Free, Soy-Free) Strength And Sunshine. Taking the time to prepare all of your ingredients before firing up the wok makes it an easy chicken cashew recipe!