Cashew chicken is one of the best take-out dishes. It is invented by the migrant Chinese in America. There are many versions of its. My version is faster and healthier. We try to reduce the amount of oil and sugar in this dish. The based sauce is oyster sauce and soya sauce which make the dish more savory. This is one pan dish that you can make in under 5 minutes. All the ingredients can be found at local supermarkets. If you are short of time but still want something delicious to eat, this is definitely the recipe for you.
This is suitable for lunch or dinner. Both children and adults will love it. When thinking about a new dish for my restaurant, I always think about how easy it will be for me to train my staff. This dish is at an intermediate level. If you know the principal of Chinese cooking, you can master it quickly. The most difficult part is making the sauce. It should be savory and not too sweet. The vegetables should be crunchy enough.
If you do not want to cook by yourself, you can order it at my restaurant when you have a chance to come to Hoi An. My restaurant called “Mate Restaurant and Coffee Hoi An” is often chosen by several guests when they come to Hoi An. This is the address on Google: https://maps.app.goo.gl/s4SM5PuiRkFQMEuYA
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Cashew chicken – 5 minute recipe better than take-out
Description
Cashew chicken is a good choice for you in term of lunch and dinner. This simple recipe will help you have a good meal after just 10 minutes. The chicken is super tender, the veggies is crunchy and the sauce is umami. We got 3 main ingredients for this cashew chicken recipe: Chicken, bell peppers, onion.
Ingredients
Instructions
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Prepare the ingredients and marination
Cut the chicken into bite size then marinate them with 1 tbsp of oyster sauce, 1 tbsp of soya sauce, minced garlic and ginger, pepper, sesame oil. Add 1 tbsp of corn starch to bound all the flavors. Use your hands to mix them up carefully. Do not afraid to use your hands. All the chefs use their bare hands to cook ( Of course wash your hand carefully before and after cooking). Set aside for 2 minutes. Setting the marinated meat aside help it absorb all the flavors and make it more tender.Â
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Prepare the vegetables
Cut bell pepper and onions into small pieces. Cut small enough but not too small, because when we cook, it can be soggy when it is too small. Remember to use 2 separate chopping boards: one is for raw meat, one is for veggies.
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Sear the chicken
Add 2 tbsp of vegetable oil into the pan. Fry some minced garlic. Add chicken in and sear it for 2 minutes in medium low heat. Remember the pan should be hot enough, then you add the oil to prevent sticky. If it is not hot enough the meat will stick to the pan. You do not want the meat to be broken. Remember you medium low heat, because inside the meat, there's ginger and garlic, they can be burned if you use too strong heat. Controlling the heat is super important in cooking.
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Add veggies
Add bell pepper and onion to the pan with the chicken then cook them together until the vegetables are cooked. The reason to add veggies after the meat is we want it to be crunchy. We do not want the vegetables to be over cooked.
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Add sauce
Add 1 more tbsp of oyster sauce and 2 more tbsp of soya sauce. Add 1 pinch of sugar. Add 1 tbsp of dark soya sauce. Dark soya sauce is for coloring. We do not want the dish to be too white ( Lee Kum Kee brand is very good). Toss all the things up. Add a few dashes of sesame. Add corn starch slurry to thicken the sauce. Corn starch slurry should be watery. It means the water is more than the starch. Because we already marinate the meat with the starch, now we need more water. Otherwise, it will become to sticky.
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Serving
Springkle some pepper and chopped spring onion. Serve it with steamed rice. Egg noodles is another good option,
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- You can use chicken breast or chicken thigh
- You can also add some roasted sesame when serving for garnishing
- Cook at low heat and medium heat to ensure the chicken is fully cooked