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$84.95 (as of April 23, 2024 15:53 GMT +00:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)Ingredients:
For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 cup chicken broth
- 1/4 cup water
- 1 teaspoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 1 red bell pepper, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup unsalted roasted cashews
- Sliced green onions, for garnish
- Cooked white rice, for serving
Instructions:
1. Marinate the Chicken:
In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of cornstarch. Mix well and let it marinate for about 15-30 minutes.
2. Prepare the Sauce:
In another bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/4 cup chicken broth, 1/4 cup water, and 1 teaspoon cornstarch. Set this sauce aside.
3. Stir-Fry the Chicken:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry until they are cooked through and slightly browned, about 5-6 minutes. Remove the chicken from the skillet and set it aside.
4. Cook the Vegetables:
In the same skillet, add a bit more oil if needed. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the red bell pepper and broccoli florets. Stir-fry for 3-4 minutes until they are tender-crisp.
5. Combine Everything:
Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well and cook for an additional 2-3 minutes, or until the sauce thickens and coats everything.
6. Add Cashews:
Stir in the roasted cashews and cook for another minute to warm them through.
7. Serve:
Serve your Cashew Chicken over cooked white rice, garnished with sliced green onions.
Enjoy Chef John’s Cashew Chicken with its delightful blend of flavors and textures!
