Stir Fried Chinese Chicken With Cashews

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Servings: 6 Difficulty: Advanced
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A classic takeout favorite featuring tender chicken, crunchy cashews, and savory vegetables in a glossy sauce.
Stir Fried Chinese Chicken With Cashews recipe image
Stir Fried Chinese Chicken With Cashews recipe image
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Stir Fried Chinese Chicken With Cashews

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 239.4

Description

This Stir Fried Chinese Chicken with Cashews is a quick, flavorful weeknight dinner that rivals your favorite takeout spot. Tender cubes of boneless chicken breast are velvety-soft from a simple marinade and tossed with crisp water chestnuts, sweet green bell peppers, and aromatic ginger. The dish comes together in minutes, coated in a savory-sweet soy and sherry sauce that clings perfectly to every bite. Toasted cashews add a delightful crunch and nutty depth, balancing the soft textures of the chicken and vegetables. Its a satisfying, protein-rich meal that pairs beautifully with steamed white rice. Perfect for busy evenings when you crave restaurant-quality food without the wait, this recipe delivers consistent results and big flavor using pantry staples you likely already have on hand.

Ingredients

Directions

  1. Lightly beat the egg white in a small bowl.
  2. Add the soy sauce and 1 tablespoon of cornstarch to the egg white and mix well to create a marinade.
  3. Cut 1 1/2 lbs of boned chicken breasts into 1-inch cubes.
  4. Add the chicken cubes to the egg white mixture and toss thoroughly to coat evenly.
  5. Let the chicken stand for 15 minutes to marinate.
  6. Combine 1/4 cup soy sauce, 1 teaspoon cornstarch, 1 tablespoon dry sherry, 2 tablespoons cider vinegar, and 1 teaspoon sugar in a separate small bowl.
  7. Mix the sauce ingredients very well and set aside.
  8. Heat 1/4 cup peanut oil in a wok or large skillet over high heat.
  9. Add the cashews and stir-fry for about 1 minute until lightly toasted.
  10. Remove the cashews with a slotted spoon and set aside.
  11. Discard approximately one-third of the oil from the wok.
  12. Add the peeled ginger, sliced scallions, and drained, sliced water chestnuts to the wok.
  13. Stir-fry the vegetables for 1 minute until fragrant.
  14. Add the marinated chicken cubes and sliced green bell peppers to the wok.
  15. Pour the prepared sauce mixture over the chicken and vegetables.
  16. Cook, stirring constantly, until the sauce thickens and coats the ingredients.
  17. Discard any remaining ginger pieces if desired, then return the toasted cashews to the wok.
  18. Toss everything together briefly to warm the cashews.
  19. Serve immediately over hot cooked white rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 239.4kcal
% Daily Value *
Total Fat 17.6g28%
Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 216.3mg10%
Total Carbohydrate 15.8g6%
Dietary Fiber 1.4g6%
Sugars 2.4g
Protein 7.9g16%

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

Keywords: cashew chicken, stir fry, chinese cuisine, chicken breast, water chestnuts, green pepper, soy sauce, ginger, scallions, weeknight dinner, takeout style, quick meal, peanut oil, cornstarch marinade, sherry, cider vinegar, rice side dish, family friendly, savory sauce, crunchy nuts
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