Savory Chicken Cashew Stir-Fry
Bring the flavors of a classic Chinese takeout dish to your kitchen with this Savory Chicken Cashew Stir-Fry. Featuring tender cubes of chicken breast, crisp colorful vegetables, and crunchy cashews, this dish is not only delicious but also visually appealing. The combination of soy sauce, oyster sauce, and Shaoxing wine in the sauce creates a savory depth that perfectly complements the fresh ingredients. This recipe generously serves four, ensuring you have plenty of rich sauce to drizzle over hot steamed rice, making every bite a delight.
N/A
Servings
180
Calories
16
Ingredients
Ingredients
Peanut Oil
1 tablespoon (none)
Sesame Oil
1 teaspoon (none)
Boneless Skinless Chicken Breast
1 lb (cubed)
Onion
1/2 (cut into 1-inch squares)
Carrot
1 (peeled, halved and sliced)
Red Bell Pepper
1 (cut into 1-inch squares)
Dried Chinese Mushrooms
4 (soaked and quartered)
Garlic Cloves
3 (minced)
Cashew Nuts
1/2 cup (none)
Soy Sauce
1/4 cup (none)
Shaoxing Wine
1/4 cup (none)
Oyster Sauce
2 tablespoons (none)
Dry Mustard
1 teaspoon (none)
Sugar
2 teaspoons (none)
Chili Paste with Soybean (Chiu Chow Chili Oil)
2 teaspoons (none)
Cornstarch
1/2 teaspoon (none)
Instructions
1
Heat the peanut oil and sesame oil in a wok over medium-high heat until shimmering.
2
Add the cubed chicken breast to the wok and fry for about 1-2 minutes, or until the chicken is no longer pink on the outside. Stir frequently to ensure even cooking.
3
Incorporate the onion and carrot into the wok, stirring constantly until they begin to soften, approximately 2 minutes.
4
Add the red bell pepper, soaked Chinese mushrooms, and minced garlic. Stir-fry for 1 minute, allowing the garlic to become fragrant without burning.
5
Toss in the cashew nuts and stir-fry for another minute, keeping an eye on the nuts to prevent them from burning.
6
In a bowl, combine the soy sauce, Shaoxing rice wine, oyster sauce, dry mustard, sugar, chili oil, and cornstarch. Mix well until smooth.
7
Pour the sauce mixture into the wok and bring to a boil, stirring constantly. This activates the cornstarch, which will thicken the sauce.
8
Once the sauce has thickened, remove the stir-fry from heat.
9
Serve hot over steamed white rice and enjoy!
Nutrition Information
7.5g
Fat
17.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Cashew Stir-Fry?
It is a classic Chinese takeout-style dish featuring tender chicken breast, crisp vegetables, and crunchy cashews in a savory sauce.
How many people does this recipe serve?
This recipe generously serves four people.
What type of chicken is best for this recipe?
The recipe calls for one pound of boneless skinless chicken breast, cubed.
What oils are used for frying?
A combination of one tablespoon of peanut oil and one teaspoon of sesame oil is used.
How should the onion be prepared?
The onion should be cut into 1-inch squares.
What is the preparation for the carrot?
The carrot should be peeled, halved, and sliced.
How do I prepare the dried Chinese mushrooms?
The four dried Chinese mushrooms should be soaked and then quartered before cooking.
When should I add the garlic?
Add the minced garlic along with the red bell pepper and mushrooms, stir-frying for one minute.
How long should I cook the chicken initially?
Fry the chicken for about 1-2 minutes until it is no longer pink on the outside.
When do the cashews get added to the wok?
Toss in the 1/2 cup of cashew nuts after the vegetables have started to soften and stir-fry for one minute.
What ingredients make up the stir-fry sauce?
The sauce includes soy sauce, Shaoxing rice wine, oyster sauce, dry mustard, sugar, chili oil, and cornstarch.
What is Shaoxing wine?
Shaoxing wine is a traditional Chinese rice wine that adds a savory depth to the sauce.
How much soy sauce is required?
The recipe requires 1/4 cup of soy sauce.
Why is cornstarch included in the sauce?
Cornstarch acts as a thickening agent for the sauce once it is brought to a boil.
What gives the dish its spicy flavor?
Two teaspoons of Chiu Chow chili oil (chili paste with soybean) provide the heat.
How many calories are in a serving?
Each serving contains approximately 180 calories.
What is the protein content per serving?
There are 17.5 grams of protein per serving.
How much fat does this dish contain?
There is 7.5 grams of fat per serving.
What should I serve with this stir-fry?
It is best served hot over steamed white rice.
How do I prevent the garlic from burning?
Stir-fry the garlic for only one minute until fragrant and keep the ingredients moving in the wok.
How should the red bell pepper be cut?
The red bell pepper should be cut into 1-inch squares.
What is the purpose of the dry mustard?
One teaspoon of dry mustard is added to the sauce mixture to enhance the savory flavor profile.
How much sugar is in the recipe?
The recipe uses two teaspoons of sugar to balance the savory and spicy notes.
How long do the cashews need to cook?
Stir-fry the cashews for about one minute, being careful not to let them burn.
Is this considered a quick meal?
Yes, it is tagged as a quick meal and a convenient option for dinner.
What is the total number of ingredients?
The recipe consists of 16 distinct ingredients.
Can I use a regular pan if I don't have a wok?
While a wok is preferred for high-heat stir-frying, a large deep skillet can be used as a substitute.
What is the specific type of chili oil suggested?
The recipe suggests Chiu Chow Chili Oil, which is a chili paste with soybean.
How do I know when the sauce is ready?
The sauce is ready once it has been brought to a boil and has thickened to a glossy consistency.
Is this dish suitable for a healthy diet?
Yes, with its lean protein and variety of vegetables, it is tagged as a healthy meal option.