This is a traditional chinese recipe I love to prepare
Cashew Chicken
Servings
4 Servings
Ingredients
- 2 boneless skinless chicken breasts, cut into cubes
- 1 teaspoon Baking soda
- 1 teaspoon corn starch
- 1/2 teaspoon rice vinegar
- 1 tablespoon mushroom soy sauce
- 1 teaspoon soy sauce
- 3 tablespoons Water
- 3 dashes white pepper
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1/4 Teaspoon sesame oil
- Salt to taste
- 1/2 cup cashew nuts
- 1 green bell pepper – cut into squares
- 1 can water chestnuts diced
- 5 slices ginger
- 1 onion cut into squares
Instructions
- 1 Marinate the chicken with baking soda for 15-20 minutes, then rinse chicken thoroughly.2 Pat the chicken dry with paper towels and then marinate in corn starch and rice vinegar for 15 minutes.3 Mix the sauce ingredients together, mushroom soy sauce through salt. Set aside.4 Heat a wok with 1 tablespoon oil and stir fry the chicken until browned and mostly cooked. Set aside.5 Add in the peppers, onion, ginger, and water chestnuts. Stir fry a few minutes, then add the meat back in and then add the cashew nuts. Stir.6 Add in the sauce and stir until the all coated. Serve with rice.
Special instructions
- This is a traditional chinese recipe I love to prepare
You pour the baking soda all over it and it soaks it in, then you rinse it off. I like to use roasted cashews that are salt free.
How do you marinate the chicken with baking soda if it’s a powder? Also do you use roasted cashews or natural?
Five stars for this recipe! I love Chinese food but haven’t used my wok in eons. I altered this recipe slightly, leaving out the pepper. The next time I make it, I will make a couple of other changes: I will not dice the water chestnuts because you can hardly taste them when they are so small; I will probably cut the onion a little smaller than I did, with pieces that were about 1 inch square; I will add more cashews!
One thing will say is that I also made fried rice to go with this, and I would say that all together, I was standing in the kitchen for somewhere between 2-3 hours, not 40 minutes, AND had taken out all the ingredients the night before. So I think 40 minutes is not enough time to allow for this dish. But it came out fabulous!! Tasted very authentic but better, lighter (more delicate) than restaurant fare.
You can just use more regular soy sauce, but it is a more richly flavored dark soy sauce and I found it in an Asian market with and OU, but you might find it in some kosher markets also.
What is mushroom soy sauce and where can it be purchased?
A wok is nice and helpful, but you can use any large pan.
In order to make this recipe, do you have to have a wok or can you use something else?