Description
Succulent “Sizzling Cashew Chicken in Savory Garlic Sauce” delivers bold Asian-inspired flavors that dance across taste buds. Crisp chicken, toasted cashews, and rich garlic sauce create a quick restaurant-quality meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 500 grams (1 pound) chicken thigh, skinless and boneless, cut into 1-inch cubes
Vegetables and Aromatics:
- 1/2 onion, chopped into 3/4-inch pieces
- 1 green bell pepper, chopped into 0.8-inch pieces
- 2 garlic cloves, minced
Sauce and Seasonings:
- 3 tablespoons soy sauce (all-purpose or light)
- 3 tablespoons oyster sauce
- 1 1/2 tablespoons Chinese cooking wine (or Mirin/dry sherry)
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 6 tablespoons water
- Dash of white pepper (or black pepper)
Cooking Oils and Nuts:
- 2 tablespoons peanut oil (or vegetable oil)
- 3/4 cup roasted, unsalted cashews
Instructions
- Whisk cornstarch and soy sauce in a small bowl until creating a silky, lump-free mixture. Incorporate remaining sauce components thoroughly to develop a harmonious flavor profile.
- Separate 2 tablespoons of prepared sauce and gently coat chicken pieces, allowing marinading for a minimum of 10 minutes to enhance taste absorption.
- Ignite wok or large skillet over high heat (approximately 400°F). Rapidly sauté minced garlic and diced onions until fragrant and slightly translucent, about 45-60 seconds.
- Introduce marinated chicken into hot pan, cooking for 2 minutes while continuously stirring to ensure even browning and prevent sticking.
- Swiftly add green bell peppers, tossing ingredients together for an additional minute to maintain vegetable crispness.
- Stream remaining sauce and water into the skillet, reducing heat to medium. Simmer and stir constantly for 1 minute until sauce transforms into a glossy, thickened consistency.
- Fold roasted cashews into the mixture, ensuring complete integration of flavors and textures.
- Immediately transfer to serving dish, presenting alongside steamed white rice or cauliflower rice for a versatile meal option.
Notes
- Ensure chicken pieces are evenly sized for consistent cooking and better sauce absorption.
- Marinate chicken for longer (up to 30 minutes) to enhance flavor penetration and tenderness.
- Use high heat and quick stir-frying technique to maintain vegetable crispness and prevent overcooking.
- Substitute cashews with almonds or peanuts for varied texture and dietary preferences, keeping protein crunch intact.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 390
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg