Cashew Chicken
Tender stir-fried chicken and crunchy toasted cashews in a light, savory brown sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Toast the cashews in a dry wok over medium heat for 4 to 5 minutes, shaking frequently, until they turn golden and smell nutty, then tip them onto a plate to stop the cooking.
- 2
Stir together the oyster sauce, soy sauce, Shaoxing wine, and 1/4 cup water in a small bowl to make the sauce base.
- 3
Raise the heat to high, add the vegetable oil, and stir-fry the chicken pieces for 4 to 5 minutes until golden and cooked through to 165°F, then push them to one side.
- 4
Add the bell pepper and stir-fry for 2 minutes until just crisp-tender and still bright.
- 5
Pour in the sauce base and bring to a rapid simmer, then stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and glazes the chicken.
- 6
Fold the toasted cashews back in, toss for 30 seconds so they stay crunchy, and serve hot over rice.
Plan it in Listahan
Add Cashew Chicken to your week, check it against your household's allergens, and build the shopping list automatically.