Cashew Chicken Stir-Fry

Ingredients

• 450 g Boneless, skinless chicken breast (Sliced into thin strips)
• 2 tbsp Corn flour (For coating the chicken)
• 0.25 tsp White pepper (For seasoning the chicken)
• Salt (To taste, for seasoning the chicken)
• 100 g Raw cashews (Toasted without oil)
• 1 tbsp Neutral cooking oil (For stir-frying the chicken and vegetables)
• 1 Red bell pepper (Sliced or cut into bite-size strips)
• 1 Yellow onion (Sliced)
• 4 Spring onions (Chopped; reserve some for garnish)
• 3 cloves Garlic (Finely chopped)
• 15 g Fresh ginger (Finely chopped)
• 3 tbsp Light soy sauce (Adjust to taste)
• 2 tbsp Oyster sauce
• 1 tbsp Rice vinegar
• 1 tbsp Honey
• 60 ml Water (For the sauce and corn-flour slurry)
• 1 tbsp Corn flour (Whisk with 2 tbsp of the water to make a slurry)
• 150 g Long-grain white rice (Dry weight; to serve)

Steps

1. 1

   Prepare the vegetables before cooking. Chop the spring onions, reserving a small handful for garnish. Slice the red pepper and onion, then finely chop the garlic and ginger.

2. 2

   Slice the chicken breast into thin, even strips so it cooks quickly and uniformly.

3. 3

   Place the chicken in a bowl. Add the corn flour, white pepper, and salt, then toss thoroughly until every piece is evenly coated.

4. 4

   If serving with rice, cook the rice according to the package directions so it is ready when the stir-fry is finished.

5. 5

   Heat a large wok or frying pan over medium-high heat. Add the cashews to the dry pan, without oil, and toast for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Transfer them to a plate so they do not burn.

6. 6

   Add the cooking oil to the hot pan and heat until shimmering.

7. 7

   Add the coated chicken in a single layer. Cook in batches if necessary; overcrowding will steam the chicken instead of browning it.

8. 8

   Stir-fry the chicken for approximately 5–7 minutes, turning occasionally, until golden and crisp on the outside and cooked through to an internal temperature of 165°F/74°C. Transfer it to a plate.

9. 9

   Add the sliced red pepper and onion to the same pan. Stir-fry for 2–3 minutes, until slightly softened but still bright and crisp.

10. 10

    Add the chopped spring onions, garlic, and ginger. Stir-fry for about 30 seconds, just until fragrant; do not let the garlic burn.

11. 11

    Pour in the soy sauce, oyster sauce, rice vinegar, honey, and the remaining water. Scrape the browned bits from the bottom of the pan with a wooden spoon and bring the sauce to a simmer.

12. 12

    Whisk the remaining corn flour with 2 tablespoons of water in a small bowl until smooth. Pour the slurry into the simmering sauce while stirring continuously.

13. 13

    Cook the sauce for about 1 minute, stirring, until it thickens and becomes glossy enough to coat the back of a spoon.

14. 14

    Return the cooked chicken and toasted cashews to the pan. Toss thoroughly for 1–2 minutes until everything is hot and evenly coated in the sauce.

15. 15

    Serve immediately over cooked rice and finish with the reserved chopped spring onion.

Notes

The source provides no exact quantities, so the measurements are practical estimates based on the described method. Toast the cashews carefully because they can burn quickly. For a lower-calorie serving, use less rice and oil, or serve the stir-fry with steamed vegetables.

Nutrition per serving

• main
• dinner
• Chinese-inspired
• stir-fried
• quick meal
• high-protein
• weight-loss-friendly
• contains nuts