Stir-fried Chicken with Cashew Nuts 腰果雞丁
Succulent diced chicken thighs are wok-fried with crunchy cashew nuts, colorful bell peppers, and water chestnuts in a delectable savory sauce. This stir-fry offers a wonderful contrast of textures and flavors.
Hong Kong
Chicken
Under 20 min
Easy
Nutrition (per serving)
520kcalCalories
32.5gProtein
28gCarbs
32gFat
2.5gFiber
815mgSodium
Ingredients
- 300g boneless, skinless chicken thighs, diced
- 1tsp soy sauce (for marinating chicken)
- 1tsp cornstarch (for marinating chicken)
- 0.5tsp sesame oil (for marinating chicken)
- 0 pinch white pepper (for marinating chicken)
- 1tbsp cooking oil (for stir-frying)
- 100g roasted cashew nuts
- 0.5 red bell pepper diced
- 0.5 green bell pepper diced
- 100g sliced water chestnuts, drained
- 2 cloves garlic, minced
- 1 stalk spring onion, chopped
- 1tbsp soy sauce (for sauce)
- 1tbsp oyster sauce (for sauce)
- 1tsp sugar (for sauce)
- 0.5 cup chicken broth or water (for sauce)
- 1tsp cornstarch mixed with 2 tbsp water (for thickening)
Steps
- Marinate diced chicken thighs with soy sauce, cornstarch, sesame oil, and a pinch of white pepper for 15 minutes.
- Prepare the sauce by mixing soy sauce, oyster sauce, sugar, and chicken broth or water in a small bowl. Set aside.
- Heat cooking oil in a wok over high heat. Add marinated chicken and stir-fry until lightly browned and almost cooked through, about 3-4 minutes. Remove chicken from wok and set aside.
- Add minced garlic to the wok and stir-fry until fragrant, about 30 seconds. Add diced red and green bell peppers and water chestnuts, stir-fry for 2 minutes.
- Return chicken to the wok. Pour in the prepared sauce. Bring to a simmer.
- Stir in the cornstarch slurry and cook, stirring, until the sauce thickens. Add roasted cashew nuts and chopped spring onion, toss to combine.
- Serve hot immediately with steamed rice.
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