Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup unsalted cashews
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp honey
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together cornstarch, soy sauce, oyster sauce, honey, and 1/4 cup of water until smooth. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove from the wok and set aside.
3. Add garlic, onion, and bell peppers to the wok and stir-fry for 2-3 minutes until the vegetables are tender-crisp.
4. Add the chicken back to the wok and stir in the cashews.
5. Pour the sauce mixture over the chicken and vegetables and stir-fry for another 2-3 minutes until the sauce thickens and coats everything evenly.
6. Season with salt and pepper to taste.
7. Serve hot over rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 14g
Protein: 34g
Sodium: 550mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cashews can be substituted with peanuts or almonds.
- Red and green bell peppers can be substituted with any color bell peppers or other vegetables such as broccoli or snow peas.
Variations:
- Add some spice by adding red pepper flakes or sriracha sauce.
- Make it gluten-free by using gluten-free soy sauce and oyster sauce.
- Make it vegetarian by using tofu instead of chicken.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir-fry the chicken and vegetables to prevent sticking and ensure even cooking.
- Toast the cashews in a dry pan before adding them to the stir-fry for extra flavor and crunch.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on a platter with rice or noodles on the side.
Garnishes:
Garnish with chopped green onions or cilantro for added flavor and color.
Pairings:
Pair with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Simple salad with a vinaigrette dressing
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the chicken is sticking to the wok, add a little bit more oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and utensils thoroughly before and after handling raw chicken.
Food history:
Cashew chicken stir-fry is a popular dish in Chinese-American cuisine, originating in the Hunan province of China.
Flavor profiles:
Savory, slightly sweet, nutty, and crunchy.
Serving suggestions:
Serve hot over rice or noodles for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A