TakeawayStyle Cashew Chicken Better Than Your Local

Takeawaystyle Cashew Chicken Better Than Your Lo

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Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon soy sauce (low sodium preferred)
• 1 tablespoon dry sherry (or rice wine vinegar)
• 1 teaspoon cornstarch
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper (or black pepper)
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper (or black pepper)
• 1 large egg, beaten
• 1/4 cup (60ml) chicken broth
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon oyster sauce (optional, but highly recommended)
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar, packed
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1 inch (2.5cm) piece of ginger, peeled and minced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 green bell pepper, seeded and cut into 1-inch pieces
• 1 cup (100g) sliced onions
• 1/2 cup (50g) sliced water chestnuts, drained
• 1 cup (150g) unsalted roasted cashews

Instructions:

• Combine marinade ingredients in a bowl. Add chicken, toss to coat, and let sit for at least 15 minutes (up to 30 minutes in the fridge).
• Whisk together flour, cornstarch, salt, and pepper in a shallow dish. Place beaten egg in a separate shallow dish.
• Dip each piece of marinated chicken in the egg, then dredge in the flour mixture, ensuring it's fully coated.
• Whisk together chicken broth, soy sauce, oyster sauce (if using), rice wine vinegar, brown sugar, cornstarch, and sesame oil in a small bowl. Set aside.
• Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through (internal temp of 165°F/74°C), about 3-4 minutes per batch. Remove and set aside on a wire rack to drain excess oil.
• In the same wok or skillet, add more oil if needed. Add ginger and garlic, and stir-fry for 30 seconds until fragrant. Add bell peppers, onions, and water chestnuts. Stir-fry for 3-4 minutes until vegetables are slightly tender-crisp.
• Pour the sauce into the wok with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens slightly. Add the cooked chicken and cashews to the wok. Toss to coat everything in the sauce. Serve immediately over rice for the best cashew chicken experience.

Nutrition Facts

Calories:550

Fat:35g

Fiber:30g

Recipe Info

Category:Main Course

Cuisine:Cantonese

Recipe Introduction

Quick Hook

Fancy a takeaway tonight? What about even better ? This cashew chicken recipe is ready in under 45 minutes! Expect crispy chicken, a sticky sauce, and crunchy cashews. Honestly, it's restaurant quality.

Brief Overview

This cashew chicken stir fry is inspired by classic Cantonese flavors. This version is medium difficulty, taking about 45 minutes.

It yields four servings. I'd say it's even tastier than the takeaway cashew chicken that costs a bomb!

Main Benefits

This cashew chicken recipe easy packs a protein punch. It is perfect for a weeknight dinner. The best bit is you can tweak the cashew chicken sauce to your exact liking.

I remember the first time I tried to make homemade cashew chicken . I was so nervous! I thought, "I'm never gonna get that takeaway flavour!" But, trust me, this is so much better than crispy cashew chicken from a dodgy place.

Best cashew chicken ? It's a bold claim, but I reckon this is it. The secret's in the double frying of the chicken and a touch of sesame oil to finish.

You can serve this cashew chicken with rice . Don't forget steamed broccoli on the side too. You can thank me later.

Ingredients & Equipment: Let's Get Started!

So, you fancy making some proper cashew chicken stir fry ? Awesome! It's way tastier than that takeaway cashew chicken you get down the road.

Plus, it's surprisingly easy when you break it down. I promise you, making your own homemade cashew chicken is the way to go, you get proper crispy cashew chicken at the end of it!

Main Ingredients

Okay, gather 'round. Here's what you'll need to make some seriously good cashew chicken with rice . We're going for that Cantonese cashew chicken vibe, but with a few twists:

• Chicken: 1 lb (450g) boneless, skinless chicken breasts. Get good quality chicken. Avoid the stuff that looks watery or pale. It should have a nice, pinkish hue.
• Soy Sauce: 1 tbsp (for marinade) + 2 tbsp (for sauce). I prefer the low-sodium type, means you can control the salt better, innit?
• Dry Sherry (or rice wine vinegar): 1 tbsp (for marinade). Adds a little tang.
• Cornstarch: 1 tsp (for marinade) + 1/4 cup (30g) (for breading) + 1 tsp (for sauce) - this is crucial to get that crispy cashew chicken texture.
• Ground Ginger: 1/2 tsp (for marinade). Fresh ginger is better than the powder.
• White Pepper: 1/4 tsp (for marinade and breading). It is not essential and you can substitute with black pepper.
• Flour: 1/2 cup (65g) all-purpose flour.
• Egg: 1 . Gotta bind it all together.
• Chicken Broth: 1/4 cup (60ml). Go for low-sodium if you're watching the salt.
• Oyster Sauce: 1 tbsp . Honestly, don't skip this. It adds that umami kick.
• Rice Wine Vinegar: 1 tbsp (for sauce). A little goes a long way!
• Brown Sugar: 1 tbsp . Adds a touch of sweetness.
• Sesame Oil: 1/2 tsp . Don't use too much. It's powerful!
• Vegetable Oil: 2 tbsp . For frying.
• Fresh Ginger: 1 inch (2.5cm) piece, minced.
• Garlic: 2 cloves , minced.
• Red and Green Bell Peppers: 1 each , cut into 1-inch pieces. Adds some color.
• Onion: 1 cup (100g), sliced.
• Water Chestnuts: 1/2 cup (50g), sliced and drained. For some crunch.
• Cashews: 1 cup (150g), unsalted roasted. Obviously essential!

Seasoning Notes

Don't underestimate the power of a good spice combo! For this easy cashew chicken recipe , we're aiming for savory with a hint of sweetness.

The soy sauce and oyster sauce combo gives a salty, umami base. Brown sugar balances it out. The ginger and garlic add that warmth we all love.

If you fancy a bit of heat, chuck in a pinch of red pepper flakes. Job done!

Equipment Needed

Right, you don't need anything fancy for this best cashew chicken recipe. Here's the bare minimum:

• Wok or Large Skillet. Essential for stir-frying. If you don't have a wok, a large non-stick skillet will do.
• Mixing Bowls. For marinating, breading, and the sauce.
• Measuring Cups and Spoons. Get accurate measurements for better results.
• Whisk. To combine the sauce ingredients.
• Cutting Board and Knife. Obviously.

If you're after a truly easy cashew chicken recipe , prep all your ingredients before you start cooking. Seriously, it makes life so much easier.

Get that chicken marinated, veggies chopped, and sauce mixed. Then you can just relax and enjoy the process. Good luck and happy cooking!

Let's Get Cooking: My Take on Takeaway Cashew Chicken

Honestly, I've had it with disappointing takeaway cashew chicken . You know? The soggy chicken, the gloopy sauce... Ugh. So, I decided to take matters into my own hands and create the best cashew chicken ever.

This easy cashew chicken recipe is a game-changer. It delivers that takeout flavor, but it's fresher, tastier, and you know exactly what's in it.

It’s the perfect homemade cashew chicken !

Prep Power: Get Organized!

First things first: mise en place, my friends. Chop your veggies: We are talking about about 1 red bell pepper, 1 green bell pepper, 1 cup of sliced onions, and 1/2 cup sliced water chestnuts.

Cut 1 lb (450g) of chicken breasts into bite-sized pieces. Mix your marinade and sauce ingredients. Seriously, get everything ready.

Trust me, it saves so much time. And please, be careful with that knife. Keep those fingers safe!

Stir-Fry Like a Pro: Step-by-Step

Okay, here's the lowdown on how to achieve crispy cashew chicken :

1. Marinate the chicken: Combine all the marinade ingredients in a bowl. Add the chicken, toss it, and let it sit for at least 15 minutes .
2. Bread the Chicken : Prepare the breading station. Dip each piece of chicken, first in the egg and then in the flour mixture. Make sure it's completely coated.
3. Make the Sauce : Whisk all the sauce ingredients together in a small bowl. Set aside. The perfect cashew chicken sauce !
4. Fry the Chicken : Heat vegetable oil in a wok or large skillet. Fry the chicken in batches until golden brown and cooked through, about 3- 4 minutes per batch . Internal temp is 165° F ( 74° C) .
5. Stir-Fry Time : Stir-fry ginger and garlic until fragrant, about 30 seconds . Then add bell peppers, onions, and water chestnuts and cook for about 3- 4 minutes .
6. Combine Everything: Add your sauce to the veggies. Simmer until it thickens. Toss in your chicken and 1 cup (150g) of cashews . Bam!
7. Serve over rice.

Top-Tier Tips and Tricks:

• Don't overcrowd the pan when you are frying the chicken. Seriously, this leads to soggy chicken. Ew!
• Hot wok, happy chicken. The skillet must be on fire! Ok, not really on fire, but pretty hot.
• For extra flavor, toast the cashews lightly before adding them to the dish.

This cashew chicken with rice is so delicious. My whole family loves it! No more takeaway cashew chicken for us! You can even make the sauce ahead of time to save some minutes! Serve this Cantonese cashew chicken with your favorite style of rice, and you'll have a meal that rivals any restaurant.

Enjoy.

Recipe Notes for Your Amazing Cashew Chicken

Hey there, foodie friend! Let's talk about some insider tips for making the best cashew chicken , better than any takeaway cashew chicken you've ever had.

Honestly, these are the things I wish I knew the first time I made it!

Serving It Up Right

Plating and Presentation Ideas: First impressions matter! Pile your cashew chicken with rice in a bowl. Think about adding a sprinkle of sesame seeds.

Some chopped green onions will always add to it. For a fancy touch, arrange the crispy cashew chicken over a bed of steamed greens.

Complementary Sides and Beverages: You know, it's all about balance! Steamed broccoli is a total winner here. It's a classic pairing. And a light, crisp white wine? Oh my gosh, yes!

Storage Sorted!

Refrigeration Guidelines: Got leftovers? No worries! Pop your cashew chicken stir fry in an airtight container. It'll be good in the fridge for up to 3 days. Simple as that.

Freezing Options (if applicable): If you want to freeze it, it's better to freeze the chicken and sauce separately. When reheating, the texture is better.

Reheating Instructions: To reheat, a skillet is great! Just stir until heated through. Add a splash of water to the sauce for best results.

Mix It Up a Bit!

Dietary Adaptations: Want a lighter version of this easy cashew chicken recipe ? Try using cauliflower rice instead of regular rice.

It's a game changer. For a gluten-free dish, swap the soy sauce for tamari.

Seasonal Ingredient Swaps: In the summer, zucchini and yellow squash would be amazing in this. Autumn? Think about adding some butternut squash.

Nutrition Nuggets

Simplified Nutrition Information: Roughly, each serving has around 550 calories. There is like 35 grams of protein. It will have 35 grams of fat and 30 grams of carbs.

Key Health Benefits: Hello protein! Hello veggies! This homemade cashew chicken is a winner for a balanced meal. The cashews add healthy fats. Bell peppers are loaded with vitamin C!

Conclusion

So, there you have it! All my little secrets for cashew chicken sauce , right at your fingertips. Don't be afraid to experiment.

This cashew chicken recipe easy is a blank canvas. Now, go have fun and whip up some seriously awesome Cantonese cashew chicken ! You got this! I think this is the best cashew chicken and will make you feel so awesome.