Thursday, December 18, 2008

Cashew Chicken (腰果鸡丁)‏

Cashew Chicken is a very popular dish at Chinese restaurants. According to Rasa Malaysia, the key to a great Chinese stir-fried chicken dish is smooth and tender chicken meat lightly coated with sauce. To make the chicken tender (a secret of many restaurants), use baking soda.

Baking soda
? Who would have thought?

But, she was right! The chicken pieces were so tender and yummy. The bell peppers added sweetness. Together with cashew nuts, this dish was pretty darn tasty! There was not a single grain of rice left in my bowl when it was all said and done. Definitely will make it again (in the very near future).

Cashew Chicken:

- 1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
- 1/2 cup cashew nuts
- 1 small green/red bell pepper, about 4 oz. (cut into small square pieces)
- 5 slices ginger
- 1/2 stalk green onion, chopped

Marinade:
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1/2 teaspoon rice wine

Sauce:
- 1/2 tablespoon oyster sauce
- 3/4 teaspoon soy sauce
- 3 tablespoons water
- 3 dashes white pepper powder
- 1/2 teaspoon sugar
- 1/2 teaspoon rice wine
- 1/8 teaspoon sesame oil
- Salt to taste

1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
2. Pat the chicken meat dry with paper towels and then marinate with the rest of the ingredients for 15 minutes.
3. Mix the sauce together and set aside.
4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices and bell peppers.
6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
7. Add in the cashew nuts and do a few quick stirs.
8. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste. Garnish with green onion.
9. Dish out and serve hot with steamed white rice.

{recipe adapted from here}

*For more pictures of Cashew Chicken, click here. They all look so different!

2 comments:

  1. Again, Joyce whipped up a great dish that we always ignore whenever we visit Chinese restaurants. It was really good, of course, that doesn't mean we'll start ordering it when we're out tho. I guess homemade dishes will always taste better than anything out there.

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  2. That cashew chicken looks tasty! I will have to try that baking soda tip.

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