Cashew Chicken

Name: Cashew Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 4 to 6 as part of a multi-course meal
Cuisine: Chinese
Ingredients: ½ cup (125 ml) chicken stock, homemade or store-bought; Green onion (scallion), finely chopped, for garnish; 1 teaspoon peeled and minced fresh ginger; 1 small onion, cut into ½-in (1.25-cm) cubes; 2 tablespoons oil, divided; 1 clove garlic, minced; 1 small red bell pepper, cut into ½-in (1.25-cm) cubes; ½ cup (75 g) roasted cashews; 1 teaspoon Chinese rice wine or sherry; 2 tablespoons hoisin sauce, homemade or store-bought; 2 teaspoons water; 1 teaspoon dark sesame oil; 1 teaspoon soy sauce; 1 teaspoon sugar; 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into small cubes; Dash of white pepper; ½ teaspoon salt; 3 teaspoons all-purpose cornstarch, divided

Preparation info

Serves
4 to 6
as part of a multi-course meal

Difficulty
Medium
Ready in
30 min

Appears in

Katie Chin's Everyday Chinese Cookbook

By Katie Chin

Published 2016

About

Our friends Eleni and Joe, and their son Michael, came to spend the Fourth of July at our lake home. Michael is only six, but he eats like he’s sixteen (nothing makes a Chinese cook happier!), so I decided to make a giant batch of Cashew Chicken. Everyone loved it, and Michael ate his fill! Loaded with tender chicken and crunchy sweet cashews, this dish is a classic Cantonese favorite. The bit of Chinese ri

Ingredients

Asia
China
Main course
July

Ingredients

Method