Cashew Chicken

Crunchy Chicken Stir-fry, in a delicious tangy sweet n sour sauce!

Use it as filling for lettuce wraps….

Or enjoy it with steamed rice, it’s a winner all the way!

Ingredients - For the Stir Fry (4 servings)

  • 2 cups of your choice of vegetables such as peppers, mushrooms, onions, water chestnuts, celery, scallion etc. -- Diced small.
  • 1/3 cup cashew nuts broken onto small pieces
  • Fresh cilantro for garnish

Ingredients - For the Marinade

  • 1 pound boneless chicken diced into small cubes
  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 2 tsp grated ginger
  • 2 tsp minced garlic
  • 1 tbsp cornstarch
  • 1/2 tsp red chilli pwdr
  • 1 tsp salt

Mix the above and marinate for 20 min.

Ingredients - For the Glaze

  • 2 tbsp soy sauce
  • 3 tbsp rice wine vinegar
  • 1 tbsp ketchup
  • 2 tbsp oil
  • 1 tsp red chilli flakes
  • 2 tsp minced garlic
  • 2 tsp brown sugar
  • 2 tsp sesame oil

Method

Heat 1 tbsp oil and fry the cashews till golden. Keep aside.

Stir fry the diced chicken on high heat for 2-3 minutes till opaque and reserve in a bowl.

Add 2 tbsp water to deglaze pan and pour it over the chicken.

Heat 1 tbsp oil and stir fry veggies on high heat for 3-4 min.

Add the cooked chicken to the veggies and cook for a minute.

Pour in the glaze…

and cook to reduce juices, about 2-3 minutes.

Transfer to serving bowl…

sprinkle with fresh cilantro and the fried cashewnuts.

Enjoy as filling for lettuce wraps…

or with steamed white/brown rice!

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