Description
Cashew Chicken is one of the most popular Asian dishes out there. It’s usually made with tender boneless skinless chicken thighs, crunchy bell peppers, and delicious cashews.
The flavors of the chicken and peppers are elevated by a sauce which is typically a mixture of soy, oyster sauce, garlic, sugar, and spicy chili paste. And if you’ve only ever ordered this as takeout, let me show you how easy and affordable it is to make restaurant-quality cashew chicken in your own kitchen.
Need more Asian-inspired cuisine? This recipe for Asian Noodles, Veggies, and Beef is easy enough to be a staple dinner in your house. You can also try my Sweet and Sour Meatballs for a hearty classic dinner that’s sure to please everyone!
Ingredients
Units
Scale
- 400 grams boneless skinless chicken thighs
- 150 grams of red, orange and yellow bell pepper diced
- 118 grams of green bell pepper diced
- 94 grams of unsalted roasted or raw cashews
- 7–10 dried chilies, small to medium size (optional)
- 2 green onions, halved lengthwise and cut into slices Sauce
- 2 tablespoons extra virgin olive oil
- 2 teaspoons of soy sauce
- 1/2 onions cut into diced
- 1 tablespoon of Oyster sauce
- 4 cloves garlic, chopped
- 1 teaspoon of Golden Mountain sauce
- 1 tablespoon of soy sauce
- 1 1/2 teaspoon of sugar
- 1 teaspoons of fish sauce
- 1 teaspoons of toasted sesame oil
- 1 1/2 tablespoon of Thai chili paste
Instructions
- Preheat the oven to 340°F (175°C) and roast the cashews on a baking sheet for 8-10 minutes or until they deepen in color. If you are roasting raw cashews, do so for 10 to 12 minutes, stirring them halfway through to provide an even roast. Continue roasting until they are a little darker than golden.
- Mix the chicken thigh with the soy sauce until completely combined. Add 1 + 1/2 tablespoons of water to the soy sauce if you’re using chicken breast. Give it at least 15 minutes to rest.
- In a small bowl, combine all the sauce ingredients.
- In a pan, add the oil and the dried chilies, and lower the heat to low if using dried chilies. Keep swirling the chilies for about a minute until they bubble up and turn reddish.
- Remove quickly from the pan, leaving the oil behind, and drain them on a paper towel.
- Turn the heat to high in the same wok. Add the chicken and arrange the pieces in a single layer when the oil is extremely hot.
- Allow the chicken to sauté for 2 minutes, stirring occasionally, or until the underside is beautifully brown. When the chicken is brown, toss and continue frying it while frequently stirring until it is fully done. Remove the pan from heat; take the chicken from the pan, reserving all the oil.
- Add the minced garlic while the heat is still off, and then increase the temperature to medium. Add the onions and stir the garlic for about a minute until the smallest chunks are golden.
- Increase the heat to high, and then add the chicken, bell peppers, and sauce mixture. Toss for about a minute or until everything is thoroughly heated and combined.
- Remove from heat and stir in the green onions and cashews until combined. Serve immediately with jasmine rice after plating and topping with fried chilies.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stove & Oven
- Cuisine: Chinese
