Chinese Cashew Chicken At Home

 

 Dear Readers, 

I love it when you comment. When you take the time to comment, please add your 

name to the comment section. I have not been able to figure out when some 

commenters are listed as Anonymous and others are not, Thank you.

If you would like to follow this blog, you will find the sign-op in the sidebar. If the 

is not showing up in your view, go to the bottom of the post and tap HOMR.

Serves 4

Ingredients

For the chicken:

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon vegetable oil

1 1/2 teaspoons cornstarch

1 teaspoon honey 

1/4 teaspoon ground black pepper

1 1/2 pounds boneless, skinless, chicken thighs

For the sauce:

1/4 cup water

1 tablespoon chicken bouillon powder

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon Sriracha hot sauce

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons honey

2 teaspoons cornstarch

For the stir-fry:

1 large orange, yellow, or red bell pepper

4 medium stalks celery

4 medium scallions

3 tablespoons vegetable oil

1 cup raw cashews

Steamed white rice

Directions 

Marinate the chicken:

Place 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon vegetable oil, 1 1/2 teaspoons cornstarch, 1 teaspoon honey, and 1/4 teaspoon ground black pepper in a medium bowl and whisk to combine.

Cut 1 1/2 pounds of boneless, skinless chicken thighs into 1-inch pieces, add to the bowl, and mix until combined. Let marinate at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours. 

Make the sauce:

Place 1/4 cup water, 1 tablespoon chicken bouillon powder, 1 tablespoon oyster sauce, 1 tablespoon soy sauce,1 tablespoon Sriracha, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 2 teaspoons honey 

2 teaspoons cornstarch in a small bowl and stir until the cornstarch is dissolved.

Make the stir-fry:

Trim and cut 1 large bell pepper into 1-inch pieces.  Cut 4 medium celery stalks crosswise on a slight diagonal into 1/2-inch pieces Thinly slice 4 medium scallions.

Heat 3 tablespoons vegetable oil in a large frying pan (at least 12 inches) or wok over medium-low heat until shimmering. Add 1 cup raw cashews and 8 dried red chilies. Cook, frequently tossing, until the cashews and chiles are toasted, 3 to 4 minutes. Using a slotted spoon or spider, transfer the cashews onto one side of a large plate.

Increase the heat to medium-high. Add half of the chicken and arrange into a single layer. Sear undisturbed until the bottom is deeply browned (be careful, as it will splatter) for 3 to 4 minutes per side. Give it a quick stir and cook until the chicken is cooked through 1 to 2 minutes. Transfer the chicken to the other side of the plate using the slotted spoon. Add the remaining chicken to the pan and repeat cooking and transferring it to the plate.

Add the bell peppers and celery to the pan and cook, tossing every minute or so and scraping up any browned bits from the bottom of the pan, until the vegetables are just starting to soften, about 4 minutes.

Return the chicken, and cashews to the pan and toss to combine. Stir the sauce again and pour into the pan. Stir-fry until the sauce coats the chicken and vegetables, is glossy, and starts to thicken about 1 minute. Add the scallions and toss to combine. Serve with steamed rice.