Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")
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Ingredients
SAUCE
1 tbsp cornstarch / cornflour
3 tbsp soy sauce , all purpose or light (Note 1)
3 tbsp Chinese cooking wine or Mirin (Note 2)
3 tbsp oyster sauce
2 tsp sesame oil
Dash of white pepper (sub black)
STIR FRY
500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1" pieces (Note 3)
2 tbsp peanut oil (or vegetable oil)
2 garlic cloves , minced
1/2 onion , chopped into 1.75 cm / 3/4" pieces(yellow, brown or white)
1 green capsicum / bell pepper , chopped into 2 cm / 0.8" pieces
6 tbsp water
3/4 cup roasted cashews , unsalted
Instructions
Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
