Easy Cashew Chicken Stir Fry Recipe
In just minutes, you'll create a delightful balance of savory, sweet, and nutty notes that will leave you craving more. Follow my step by step for chicken cashew stir fry.
Equipment
Ingredients
- 350 grams chicken breast or up to a pound of chicken
- 2 dried Gaujillo chili or any large and not spicy chilies
- 2 green onion
- 1 yellow onion
- ¼ -½ cup cashew nuts
- ½ cup all purpose flour
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 2½ tbsp sugar
- ⅓ cup vegetable oil for frying
Instructions
Prepare ingredients
- Make the sauce and set it aside. In a small bowl mix sugar, soy sauce, and oyster sauce together. Stir it well and set aside.
- Prepare vegetables: chop spring onions about an inch long separate the white and green parts. Chop bell peppers and yellow onions into bite sizes. Cut the large dried chilis and shake the seeds out. Set them aside.
- Prepare the chicken: cut the chicken breast in to bite sizes and coat it with flour. Don't worry if the coating is not very thick. Just dump the flour on to the chicken and quickly mix them with your hands.
Fry the Ingredients in Orders
- Use medium -high heat. Make sure to do this in the following orders to not waste too much oil and to be able to clean your wok easily. In a wok, heat the vegetable oil. Use medium heat the whole time. Check to see if the oil is hot buy sticking a fork or chopstick in the wok. If you see the bubbles around the chopstick, then it’s hot enough.
- Fry the cashew nuts for about 30 seconds. Once you start seeing a little golden brown, start taking them out right away. They will keep cooking on you plate a little bit after that.
- Fry the dried chili 10 seconds. It will become fragrant quickly. Don’t burn it.
- Fry the chicken about 10-15 minutes. Once you can use a fork to cut through it easily, it’s done. Now this is when you will start seeing some stuff stick in the wok.
- Fry the yellow onion and bell peppers about 2 minutes. This is when the vegetables will absorb whatever is sticking to your wok. We don’t need the vegetables to be completely cooked.
Assemble
- Heat the sauce and mix: Wipe the wok with a paper towel. Pour the sauce mixture into the wok and heat it up for about 1-2 minutes to let the sauce thicken a little bit. Throw the fried chicken in and mix the sauce followed by the vegetables, cashew nuts, fried dried chilies, and the white part of spring onions.
- Garnish with the green part of the spring onion and serve with rice. Enjoy!
Nutrition
Serving: 1cup | Calories: 414kcal | Carbohydrates: 26g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 982mg | Potassium: 482mg | Fiber: 1g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg