The Ultimate Chicken & Cashew Stir Fry!

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a great plant-based alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by preparing the ingredients: roughly chop 1 onion and 2 cloves of garlic.

Slice 1 carrot and 1 stalk of celery into similar angles, and chop 1/2 green pepper into chunks.

Prepare 500g of chicken (bone-in, skin-on) by removing it from the bone but keeping the skin on, cutting it into chunky cubes.

In a bowl, mix the chicken with 2 tablespoons of light soy sauce, 1 tablespoon of shaoxing rice wine, 1 tablespoon of sesame oil, 1 pinch of brown sugar, and 1 teaspoon of corn starch. Massage the marinade into the chicken.

Heat the wok on high heat and add the chicken skin-side down to sear it without moving it too much initially.

After searing one side, turn the chicken to sear the other side until all sides are sealed and crispy.

Remove the chicken from the wok, leaving some fat behind, and add the chopped onion to the hot wok.

Quickly add the garlic, followed by the carrot, and stir-fry to combine.

Add the celery and green pepper next, maintaining the order of harder vegetables first.

Toast the cashews at the base of the wok, then fold the vegetables over them.

Return the chicken to the wok and add 2 tablespoons of oyster sauce, a splash of dark soy sauce, and 100ml of chicken stock.

Stir-fry everything together until bubbling and well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens