Lemongrass Gate · Main dishes

Cashew Chicken Stir-Fry

Name: Cashew Chicken Stir-Fry
Total time: 40 min
Yield: 4 servings
Ingredients: 550 g Boneless, skinless chicken thighs; 80 g Unsalted roasted cashews; 1 whole Bell pepper; 1 whole Onion; 3 clove Garlic; 10 g Fresh ginger; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tsp Rice vinegar; 1 tsp Brown sugar; 2 tsp Cornstarch; 2 tbsp Neutral oil; 2 whole Green onions; 80 ml Low-sodium chicken stock; 0.5 tsp Red chili flakes; 0.25 tsp Black pepper; 300 g Jasmine rice; 1 tsp Sesame oil; 390 ml Water, for the rice

Chicken thigh tossed with roasted cashews, pepper and onion in a light soy and oyster sauce. The chicken is cooked through first, then the sauce goes on so the cashews stay crisp.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless, skinless chicken thighs550 g
Unsalted roasted cashews80 g
Bell pepper1 whole
Onion1 whole
Garlic3 clove
Fresh ginger10 g
Soy sauce2 tbsp
Oyster sauce1 tbsp
Rice vinegar1 tsp
Brown sugar1 tsp
Cornstarch2 tsp
Neutral oil2 tbsp
Green onions2 whole
Low-sodium chicken stock80 ml
Red chili flakes0.5 tsp
Black pepper0.25 tsp
Jasmine rice300 g
Sesame oil1 tsp
Water, for the rice390 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Tree nuts (cashews), shellfish (oyster sauce), soy and wheat (soy sauce and oyster sauce) and sesame (sesame oil).

Method

Cook the rice and mix the sauce

Rinse the rice and cook it covered with the 390 ml water for 15 minutes on low after boiling, then rest it covered. Cut the chicken into 3 cm pieces, toss with 1 tsp cornstarch and a pinch of the pepper, and wash your hands and board. Slice the onion and pepper, mince the garlic, grate the ginger and slice the green onions. Stir the soy sauce, oyster sauce, rice vinegar, brown sugar, stock, chili flakes, remaining cornstarch and remaining pepper in a small bowl.

Cook the chicken until safe

Heat 1 tbsp oil in a wok over high heat. Add the chicken in a single layer, in two batches if needed, and cook for 4–5 minutes, turning, until browned. Health Canada’s safe internal temperature for poultry pieces is 74°C (165°F): check the largest piece. Transfer the chicken to a clean plate.

Stir-fry the vegetables and sauce

Add the remaining oil. Stir the onion and pepper for 2 minutes, then the garlic and ginger for 20 seconds. Pour in the sauce and simmer for 30 seconds, until it turns glossy. Return the chicken and toss for 1 minute so it is coated and still above 74°C.

Finish and serve

Take the wok off the heat. Fold in the cashews, green onions and sesame oil. Serve over the rice. The cashews should stay crunchy, so they never sit in the bubbling sauce for long.

A thin cornstarch coating helps the chicken brown and gives the sauce something to cling to. Add the cashews off the heat or they soften and scorch.

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