Cashew Chicken Recipe | Easy Vegetable And Chicken Stir Fry Recipe

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with less fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

Prepare 3 slices of ginger and mince 6 cloves of garlic.

Cut celery into bite-sized pieces.

Cut zucchini in half lengthwise, then into quarters, and finally into bite-sized pieces.

Use pre-roasted cashews or roast raw cashews in a preheated oven at 350°F for 10 minutes or toast in a pan over medium heat until slightly brown.

Cut chicken breast or thigh into slices, cutting along the direction of the muscle fiber for breast.

Marinate chicken with soy sauce, a little water, oyster sauce, white pepper powder, cornstarch, and a tiny bit of baking soda; mix well.

Prepare a corn starch and water mixture by mixing cornstarch with cold water until there are no clumps.

Add oil to a half pan over medium-high heat, then add ginger slices and let them sizzle briefly.

Add half of the minced garlic to the oil and let it sizzle briefly.

Add a little sugar and salt to the oil, then immediately add the celery and zucchini; stir-fry until covered with oil.

Add a touch of rice wine to elevate the flavor of the vegetables, then stir-fry until the alcohol cooks off and remove from the pan.

Add more oil to the pan if needed, then add the marinated chicken, spreading it out in the pan.

Lightly pan-fry both sides of the chicken, then add the remaining minced garlic and stir-fry briefly to mix evenly.

Season the chicken with soy sauce, dark soy sauce, and oyster sauce; stir-fry until the chicken is evenly colored and cooked.

Stir the corn starch and water mixture before adding it to the pan; it will quickly boil and thicken into a sauce.

Once the sauce has thickened, add the celery and zucchini back to the pan and toss everything together.

Evenly add the cashews over the top and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens