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Cashew Nut Chicken

This one needs no introduction

But let me introduce it anyway.

I defy you to find a Chinese takeaway (or restaurant, for that matter), that doesn’t have Cashew Nut Chicken on their menu. Or Chicken Cashew Nut. Or Chicken with Cashew Nuts. Or Stir Fried Chicken and Cashews. Whatever the permutation of its name, this dish represents the incredible spread of Cantonese food: it is simply found everywhere. Cooked with plenty of fresh vegetables and simple Canto seasonings, it’s dependable food that our friends sheepishly admit to ordering every time they have Chinese because they just ‘know it’ll be good’.

Today we’re sharing our ‘fakeaway’ recipe for homemade Cashew Nut Chicken. We love the way that the marinated chicken is so juicy, and almost bouncy to the bite. Our simple sauce provides a light glaze, as opposed to rendering the dish overly corn-starched and claggy. And although we’re also fans of adding cashews during cooking to plump them up, recently we’ve been sprinkling roasted and salted cashews on top at the end. Not only does this increase the simplicity factor, you also end up with a fantastic texture contrast because the nuts remain crunchy.

Serves
4, with rice
Ingredients

400g skinless, boneless chicken breast, cut into bite-sized chunks
1 tbsp ginger, finely diced
1/2 onion, roughly chopped
5-6 button mushrooms,  sliced in half
1 1/2 peppers (a rainbow selection, or just one colour is fine)
100g cashew nuts
vegetable oil

for the marinade
1/2 tsp bicarbonate of soda
1 tsp cornflour
1/2 tsp light soy sauce

for the sauce 
2 tbsp water
2 tbsp oyster sauce
1 tbsp Shaoxing rice wine
2 large pinches ground white pepper

But let me introduce it anyway.

I defy you to find a Chinese takeaway (or restaurant, for that matter), that doesn’t have Cashew Nut Chicken on their menu. Or Chicken Cashew Nut. Or Chicken with Cashew Nuts. Or Stir Fried Chicken and Cashews. Whatever the permutation of its name, this dish represents the incredible spread of Cantonese food: it is simply found everywhere. Cooked with plenty of fresh vegetables and simple Canto seasonings, it’s dependable food that our friends sheepishly admit to ordering every time they have Chinese because they just ‘know it’ll be good’.

Today we’re sharing our ‘fakeaway’ recipe for homemade Cashew Nut Chicken. We love the way that the marinated chicken is so juicy, and almost bouncy to the bite. Our simple sauce provides a light glaze, as opposed to rendering the dish overly corn-starched and claggy. And although we’re also fans of adding cashews during cooking to plump them up, recently we’ve been sprinkling roasted and salted cashews on top at the end. Not only does this increase the simplicity factor, you also end up with a fantastic texture contrast because the nuts remain crunchy.

GET THE METHOD →

Stir the marinade ingredients into the chicken, then set aside to marinate for 20 minutes.
Prepare the sauce by mixing all of the ingredients together in a bowl, then set aside.
Heat a dash of oil in a wok over a high heat. Add the ginger and onions, and stir fry for a minute until the onions have just started to soften. Add the peppers, mushrooms and two tbsp of water. Stir fry for a further 2 minutes, then remove from the wok and set aside.
Heat another dash of oil in the wok over a high heat. When it is smoking, add the chicken in a single layer. Sear for a few minutes on each side, and stir fry until the chicken cooked through. Return the vegetables to the wok, along with the sauce mix. Stir fry for a further minute or so until the vegetables have warmed through and the sauce has thickened slightly.
Serve the chicken on steamed jasmine rice, with the cashew nuts sprinkled on top.
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