Cashew Nut Chicken, or Yiu Gwoh Gai, is a classic Cantonese stir-fry that balances textures and flavors perfectly. This dish features tender pieces of chicken wok-tossed with crisp celery, bamboo shoots, and rehydrated Chinese mushrooms. The star attraction is the abundance of roasted cashews, which add a delightful crunch and nutty richness to every bite. Coated in a glossy, savory sauce thickened with cornstarch, it’s a comforting yet elegant meal. Ideal for family dinners or weeknight suppers, this recipe comes together quickly using simple pantry staples and fresh ingredients. It pairs beautifully with steamed jasmine rice to soak up every drop of the delicious sauce.
Cashew Nut Chicken (Yiu Gwoh Gai
Description
Cashew Nut Chicken, or Yiu Gwoh Gai, is a classic Cantonese stir-fry that balances textures and flavors perfectly. This dish features tender pieces of chicken wok-tossed with crisp celery, bamboo shoots, and rehydrated Chinese mushrooms. The star attraction is the abundance of roasted cashews, which add a delightful crunch and nutty richness to every bite. Coated in a glossy, savory sauce thickened with cornstarch, it&# 226;ÂÂs a comforting yet elegant meal. Ideal for family dinners or weeknight suppers, this recipe comes together quickly using simple pantry staples and fresh ingredients. It pairs beautifully with steamed jasmine rice to soak up every drop of the delicious sauce.Ingredients
Directions
-
Cut chicken into bite-sized pieces and coat lightly with cornstarch mixed with water.
-
Soak dried Chinese mushrooms in warm water until soft, then squeeze out excess water and slice stems if thick.
-
Slice celery diagonally, slice onion thinly, and drain bamboo shoots.
-
Heat oil in a wok or large skillet over high heat until smoking.
-
Stir-fry chicken pieces until golden brown and cooked through, about 5-7 minutes, then remove to a plate.
-
In the same wok, add a bit more oil if needed and stir-fry onions, celery, mushrooms, and bamboo shoots for 2 minutes until fragrant.
-
Return chicken to the wok and add chicken stock, salt, and sugar.
-
Bring to a simmer and cook for 2 minutes to meld flavors.
-
Stir in roasted cashew nuts gently to avoid breaking them.
-
Thicken the sauce with remaining cornstarch slurry if desired, then serve immediately over steamed rice.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 813.8kcal
- % Daily Value *
- Total Fat 40.9g63%
- Saturated Fat 11.2g56%
- Cholesterol 303.0mg101%
- Sodium 279.2mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 91.9g184%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
