I’m a big fan of Asian flavors. As a kid I practically lived on rice with soy sauce on it. One of my all-time favorite meals is cashew chicken. When I crave this favorite, this is the recipe that I go to. You will not believe how tender the chicken is.
I found Rasa Malaysia’s cashew chicken recipe about 2 years ago and instantly fell in love. All of Bee Yinn Low’s recipes are amazing but this one, specifically the method for preparing the chicken, is no-fail. I now use this method in many of our favorite chicken dishes, and I promise you, you will fall in love with the texture.
The secret? Baking soda. I know. Just do it and you’ll see. It can’t be beat.
Cashew Chicken Recipe
Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Tender chicken and stir fry veggies in a classic sweet and salty sauce.
for the stir fry
1 pound boneless, skinless chicken breasts
2 tsp. freshly grated ginger
1 cup mushrooms, stems removed and sliced
1 cup green bell pepper, diced into 1 inch pieces
1 small yellow onion, diced
2 green onions, sliced
2 clove fresh garlic, minced
1/2 cup cashews
for the chicken marinade
1 tsp. baking soda
1 tsp. corn starch
1/2 tsp. rice vinegar
for the sauce
1/4 cup water
1 Tbs. oyster sauce
1 Tbs. soy sauce
1 tsp. sesame oil
1 tsp. honey
1/2 tsp. Sriracha sauce
1/8 tsp. white pepper
Salt to taste
1/4 cup green onions, chopped
1/4 cup cashew pieces
Marinate the chicken with the baking soda for 15 minutes. Rinse the chicken thoroughly with water and then dry the pieces. Ensure that the baking soda is completely rinsed off and that the chicken is dried well. Stir the cornstarch and rice vinegar and toss with the chicken and let marinate for another 15 minutes.
Whisk the sauce ingredients together and set aside.
Heat a large skillet or wok with 1 Tb. canola oil and stir fry the chicken meat until it’s white and just underdone, about 3 minutes. Dish out and set aside.
Add another tablespoon of cooking oil to the pan and add the ginger, mushrooms, peppers and yellow onion. Stir fry until the peppers are aromatic and add the chicken back in along with the green onions, garlic and cashews. Stir and let cook for 2-3 minutes more.
Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt and pepper to taste. Remove from heat and let sit for 1-2 minutes. The sauce will thicken. Garnish with more green onions and cashews, if desired
Substitute any vegetables that you have on hand for the stir-fry. I like to add fresh green beans, broccoli, red peppers and water chestnuts to this dish.
I serve brown rice along side the cashew chicken.
Adapted from Rasa Malaysia