Cashew Chicken

By Jen Paleracio | December 2, 2020

You’ll have dinner done in no time!

This dish is simple and bursting with wonderful flavor. I was not a big fan of oyster sauce because of the ingredients they added to it. Then I saw this brand at our grocery store and it’s pretty natural I don’t see anything I can’t read. No MSG and it’s gluten-free. The name brand is Sun Luck, maybe there are other brands that are good also. The important thing is to read the back of the package and just be mindful of what they add to it.

Let’s get cooking!

Cut the chicken breast into bite-size pieces. Clean and slice the shiitake mushrooms. I used half red and half green bell pepper, then cut into cubes. I cut the carrot into thin slices, minced garlic, and ginger. I also slice the green onions.
For the sauce: I dissolved the cornstarch into the soy sauce. Then, combine the rest of the ingredients. Whisk until everything’s incorporated.
I used roasted cashews (you can use unsalted if you like).

recipe

Cashew Chicken

Jen Paleracio
Better than take out
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course

Equipment

  • Wok or wide pan
  • Cooking spatula

Ingredients
  

  • 1/2 pound chicken breast, cut into bite-size pieces
  • 5 shiitake mushroom, cleaned and sliced
  • 1 bell pepper, deseed, cut into cubes
  • 1 carrot, peeled, thinly sliced
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • thumb sized ginger or 1 teaspoon, peeled, minced
  • 3 tablespoons olive oil
  • 1/2 teaspoon red chili pepper flakes
  • 2 stalks green onions, sliced
  • salt to taste

FOR THE SAUCE

  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon oyster sauce
  • 2 teaspoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon sesame oil

Instructions
 

FOR THE SAUCE

  • Combine soy sauce and cornstarch. Use a whisk, mix until the cornstarch is completely dissolved.
  • Add the rest of the ingredients to the soy sauce and cornstarch mixture. Mix until well incorporated. Set aside.

FOR THE STIR FRY

  • Heat a pan with oil. Add the chicken to brown and cook thoroughly. Push the chicken on one side of the pan, then add onion, garlic, and ginger, saute for a minute or until the onion is tender.
  • Add the rest of the vegetables, stir fry and cook until tender. Season with salt and red chili pepper flakes then stir to combine.
  • Add the sauce, cashews, stir until well mixed. Add green onions. Serve warm with steamed rice.

Notes

  • I don’t overcook the vegetables, I’d like them crunchy. 

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Posted in Mains, Recipes