This classic Cantonese dish, Yiu Gwoh Gai, is a beloved favorite known for its perfect balance of textures and flavors. Tender pieces of chicken are stir-fried until golden and combined with crunchy raw cashew nuts, earthy Chinese mushrooms, and crisp celery. The savory sauce, thickened with cornstarch, coats every bite, creating a rich and satisfying meal. While often served as a main course, it can be a hearty option for any time of day. This recipe brings the authentic taste of a Chinese restaurant kitchen to your home, using accessible ingredients to create a dish that is both comforting and exciting. It pairs wonderfully with steamed rice and offers a quick yet impressive way to enjoy a traditional Asian feast.
Yiu Gwoh Gai (Cashew Nut Chicken
Description
This classic Cantonese dish, Yiu Gwoh Gai, is a beloved favorite known for its perfect balance of textures and flavors. Tender pieces of chicken are stir-fried until golden and combined with crunchy raw cashew nuts, earthy Chinese mushrooms, and crisp celery. The savory sauce, thickened with cornstarch, coats every bite, creating a rich and satisfying meal. While often served as a main course, it can be a hearty option for any time of day. This recipe brings the authentic taste of a Chinese restaurant kitchen to your home, using accessible ingredients to create a dish that is both comforting and exciting. It pairs wonderfully with steamed rice and offers a quick yet impressive way to enjoy a traditional Asian feast.Ingredients
Directions
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In a small bowl, mix the cornstarch and water until smooth to create the thickening slurry.
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In a medium bowl, toss the chicken pieces with salt, sugar, and 1 tablespoon of the oil. Let marinate for 10 minutes.
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Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons of oil.
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Add the raw cashew nuts and fry briefly until golden and fragrant, about 1-2 minutes. Remove cashews and set aside on a plate.
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Increase heat to high. Add the marinated chicken to the hot wok. Stir-fry until the chicken is opaque and cooked through, about 3-4 minutes. Remove chicken and set aside with the cashews.
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In the same wok, add the mushrooms, celery, bamboo shoots, and sliced onion. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
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Pour in the chicken stock and bring to a simmer. Let it bubble for 1 minute to allow flavors to meld.
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Stir the cornstarch slurry again (as it may have settled) and pour it into the wok while stirring constantly.
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Continue stirring until the sauce thickens and becomes glossy, about 30 seconds.
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Return the cooked chicken and cashew nuts to the wok. Toss everything together until well-coated in the sauce and heated through.
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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.
Note
Cashew nuts burn easily, so fry them briefly and remove them before cooking the chicken to maintain their crunch and color.
If using dried Chinese mushrooms, soak them in warm water for 30 minutes until soft, then squeeze out excess water before slicing. You can also use the soaking liquid as part of the chicken stock for added flavor.
For a richer flavor, add a splash of soy sauce or oyster sauce to the sauce mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave to prevent the cashews from becoming soggy.
Ensure your wok or pan is very hot before adding ingredients to achieve a proper stir-fry texture and avoid steaming the vegetables.
