Lemon Cashew Chicken

This Lemon Cashew Chicken is a bright and flavorful twist on a classic stir-fry, perfect for a quick weeknight dinner. Tender pieces of chicken are marinated in rice wine and cornstarch for a silky texture, then quickly fried until golden. The star of the dish is the vibrant sauce, balancing the sharp acidity of fresh lemon juice with the earthy warmth of ginger and the gentle heat of habanero chile. Crisp roasted cashews add a delightful crunch, while the glossy sauce coats every bite. Serve over steamed jasmine rice or noodles for a complete meal. It is an excellent way to use up fresh produce and brings a restaurant-quality experience to your home kitchen with minimal effort.

Cooking Method: Boiling, Frying, Roasting, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 346.8

Description

This Lemon Cashew Chicken is a bright and flavorful twist on a classic stir-fry, perfect for a quick weeknight dinner. Tender pieces of chicken are marinated in rice wine and cornstarch for a silky texture, then quickly fried until golden. The star of the dish is the vibrant sauce, balancing the sharp acidity of fresh lemon juice with the earthy warmth of ginger and the gentle heat of habanero chile. Crisp roasted cashews add a delightful crunch, while the glossy sauce coats every bite. Serve over steamed jasmine rice or noodles for a complete meal. It is an excellent way to use up fresh produce and brings a restaurant-quality experience to your home kitchen with minimal effort.

Ingredients

Rice Wine or Dry Sherry
Light Soy Sauce
Cornstarch
Ground White Pepper
Skinless Chicken, Cut Into One-Inch Cubes
Lemon Zest
Minced Garlic
Minced Ginger
Stem and Seeds Removed, Minced
Sugar
Lemon Juice
Chicken Stock or Broth
Peanut Oil
Cornstarch mixed with 2 tablespoons Water
Roasted Cashew Nuts

Directions

1
In a bowl, combine half of the rice wine (or sherry), half of the soy sauce, the egg white, cornstarch, and white pepper.
2
Add the cubed chicken to the marinade and toss to coat evenly. Let marinate for 10 minutes.
3
In a separate bowl, combine the remaining rice wine, remaining soy sauce, half of the lemon zest, minced garlic, minced ginger, and minced habanero chile.
4
Stir in the sugar, lemon juice, and chicken stock to create the sauce mixture. Set aside.
5
Heat peanut oil in a wok or large skillet over medium-high heat until it reaches 350 degrees F (177°C) (or is shimmering hot).
6
Carefully add the marinated chicken to the hot oil. Fry for 2-3 minutes, or until lightly browned and cooked through.
7
Remove the chicken from the pan and drain on paper towels.
8
Pour off all but 1 tablespoon of the oil from the pan.
9
Add the remaining lemon zest, garlic, ginger, and habanero mixture to the pan. Stir-fry for about 10 seconds until fragrant.
10
Pour the prepared sauce mixture into the pan and bring to a boil.
11
Slowly stir in the cornstarch-water slurry to thicken the sauce. Cook for another minute until glossy.
12
Return the fried chicken to the pan, add the roasted cashews, and toss everything together to coat in the sauce. Heat through for 1 minute.
13
Garnish with the remaining fresh lemon zest and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 346.8kcal

% Daily Value *
Total Fat 13.8g22%
Saturated Fat 3.8g19%
Cholesterol 101.0mg34%
Sodium 516.3mg22%
Total Carbohydrate 16.5g6%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 32.2g65%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/lemon-cashew-chicken/