Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup unsalted cashews
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 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, Shaoxing wine, and sesame oil. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add garlic and ginger and stir-fry for 30 seconds.
4. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
5. Add bell peppers and onion and stir-fry for 2-3 minutes until vegetables are slightly softened.
6. Pour in the cornstarch mixture and stir-fry until the sauce thickens and coats the chicken and vegetables.
7. Add cashews and stir-fry for another minute.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 15g
Protein: 40g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Cashews can be substituted with peanuts or almonds.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar.
Variations:
- Add sliced mushrooms or baby corn for extra vegetables.
- Add chili flakes or hot sauce for extra heat.
- Use different types of nuts for a different flavor.
Tips and tricks:
- Cut chicken into bite-sized pieces for even cooking.
- Use unsalted cashews to control the saltiness of the dish.
- Stir-fry quickly over high heat to prevent the chicken from becoming tough.
- Add the cornstarch mixture slowly to avoid clumping.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Garnish with sliced green onions or cilantro.
Pairings:
Pair with a light and refreshing cucumber salad or stir-fried bok choy.
Suggested side dishes:
Steamed rice, vegetable stir-fry, or egg drop soup.
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the chicken is not browning, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Dong'an chicken is a popular dish from the Dong'an region of China, known for its use of cashews and Shaoxing wine.
Flavor profiles:
Savory, nutty, slightly sweet.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Chinese