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Chinese Chicken with Cashews

October 17, 2014

I seriously I have a love affair with Chinese food.  There is something magical about the balance of colors, flavors and textures as well as the variety of this cuisine that I absolutely adore.  

 

Chinese food can actually be quite a healthy food option if you know a few tricks and skip out the MSG!  Today's recipe is a Chinese classic, bursting with goodness from lean chicken breast for protein, red capsicum which is full of wonderful antioxidants and vitamins and golden cashews for heart-healthy monounsaturated fats and protein that all come together to make a very delicious and nutritious meal that tastes amazing on it's own (if you are watching your carbs) and is also perfect served with steamed/fried rice.

 

I usually cook with olive or coconut oil but for wok cooking your best bet is peanut oil because it has a high smoke point so it will not burn, gives an authentic flavor.  Rice bran oil will also work well.  

  • To ensure your chicken breast stays soft and juicy sprinkle with baking soda on them for a while before cooking.  (See instructions below.)  

  • THOROUGHLY wash off the baking soda off the chicken before using

 

So go ahead and try out this recipe for your Chinese fix, I promise you won't be disappointed!

 

YOU WILL NEED

1 teaspoon baking soda

1 large boneless & skinless chicken breast cut/diced into small cubes 

1 teaspoon corn flour

1/2 teaspoon rice vinegar

1/2 teaspoon sugar

1 red capsicum cut into small cubes or thinly sliced

2.5cm | 1 inch ginger cut into 5-6 slices

1/4 cup onion (cut into small square pieces)

1/2 tablespoon oyster sauce

1 teaspoon light soy sauce

3 tablespoons water

1/4 teaspoon ground white pepper

1/2 teaspoon sugar

1/2 teaspoon rice vinegar

2-3 drops sesame oil

Peanut/vegetable oil for frying (*olive oil is not really suitable for hot wok style cooking)

3/4 cup unsalted/lightly salted roasted cashews

Spring onions (one green stalk sliced) for garnish

 

METHOD

  1. In a small mixing bowl add the chopped chicken with the baking soda, cover and set aside in the fridge for about 20 minutes.  After 20 minutes rinse the chicken very thoroughly with water and pat the chicken with paper towels to remove any excess moisture.

  2. Add the rice wine, sugar and corn starch to the chicken and ensure the chicken is evenly coated and set aside covered in the fridge for 15-20 minutes.

  3. In a small bowl mix the oyster sauce, soy sauce, water, white pepper, sugar, rice vinegar and sesame oil until combined and set aside.

  4. Heat up a wok with 1 tablespoon of oil and add the chicken, tossing and cooking until it is just getting a touch of color on the outside. Remove and set aside.

  5. Add another 1 tablespoon of cooking oil to the wok and add the ginger slices, capsicum and onion and cook for about 3-4 minutes tossing regularly.You should be able to smell the “hit” of the ginger and capsicum when it is cooked enough.

  6. Add the cooked chicken and sauce and ensure the chicken is well coated with the sauce.

  7. Remove the ginger slices and toss in the cashews and garnish with spring onions.

  8.  Serve with steamed or fried rice.

 

SERVES 2 AS A MEAL 3-4 AS AN APPETIZER

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