Cashew Chicken Stir-Fry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup (75g) roasted cashews 1/2 cup (75g) roasted cashews
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 2.5g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, sugar, salt, and pepper. Mix well to make the marinade.
2. 2.
   Place the chicken pieces in a separate bowl and pour half of the marinade over them. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes.
3. 3.
   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
4. 4.
   Add the marinated chicken to the wok and stir-fry for 5-6 minutes until cooked through and slightly browned.
5. 5.
   Remove the chicken from the wok and set it aside.
6. 6.
   In the same wok, add the sliced bell peppers, julienned carrot, and sliced onion. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
7. 7.
   Return the cooked chicken to the wok and add the remaining marinade. Stir-fry for an additional 2 minutes to coat the chicken and vegetables evenly.
8. 8.
   Add the roasted cashews and toss everything together gently.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — To ensure tender and juicy chicken, do not overcook it during the initial stir-frying. Remove it from the wok as soon as it is cooked through and slightly browned.
• Cashews — If you prefer a more intense nutty flavor, you can lightly toast the cashews in a dry skillet before adding them to the stir-fry.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or a drizzle of sriracha sauce to the stir-fry.
• Customize the vegetable selection based on your preferences. Snow peas, broccoli, or mushrooms can be great additions or substitutions.
• If you prefer a thicker sauce, increase the amount of cornstarch in the marinade.
• To save time, you can marinate the chicken in advance and refrigerate it until ready to cook.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Cashew Chicken Stir-Fry hot over steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

For an appealing presentation, arrange the stir-fried chicken, vegetables, and cashews on a platter. Sprinkle some chopped cilantro on top for a pop of green. Serve with steamed rice or noodles on the side.