Cashew Chicken Recipe

Step 1: Prepare Ingredients [00:24]

• Slice 3 pieces of ginger.
• Mince 6 cloves of garlic and divide into two portions.
• Cut celery and zucchini into similar bite-size pieces.
• If using raw cashews, roast them at 350°F for 10 minutes or toast in a pan until slightly brown.

Step 2: Prepare Chicken [01:18]

• Slice chicken breast or thigh; for breast, cut along muscle fibers.
• Marinate chicken with soy sauce, a little water, oyster sauce, white pepper powder, corn starch, and a tiny bit of baking soda.
• Mix well and add 1 tablespoon sesame oil.

Step 3: Prepare Corn Starch Mixture [02:09]

• Mix corn starch with cold water until no lumps remain.

Step 4: Cook Vegetables [02:21]

• Heat oil in a pan over medium-high heat.
• Add ginger slices and let them sizzle briefly.
• Add half of the minced garlic and let it sizzle briefly.
• Add a little sugar and salt.
• Immediately add celery and zucchini.
• Stir-fry quickly to coat with oil.
• Add a touch of rice wine to enhance flavor.
• Stir-fry to cook off alcohol and then remove vegetables from the pan.

Step 5: Cook Chicken [03:40]

• Add more oil if needed.
• Add chicken slices and spread evenly in the pan.
• Pan-fry both sides lightly.
• Add remaining minced garlic and stir-fry briefly.
• Season with soy sauce, dark soy sauce, and oyster sauce.
• Stir-fry until chicken is evenly colored and cooked.

Step 6: Make Sauce and Combine [04:25]

• Stir the corn starch and water mixture well before adding.
• Add the mixture to the pan; it will boil and thicken into a sauce.
• When sauce thickens, add back the cooked celery and zucchini.
• Toss everything quickly to combine.

Step 7: Finish and Serve [04:57]

• Evenly add the roasted cashew nuts on top.
• Serve the tender, flavorful cashew chicken with crisp vegetables coated in sauce.

Enjoy your delicious and healthy cashew chicken!