Chinese Cashew Chicken

• Gluten free

• Meat

  • 1 lb Chicken breast or thigh, fillets

• Produce

  • 2 Garlic cloves
  • 1 Green bell pepper, small
  • 1/2 Onion, yellow

• Condiments

  • 3 tbsp Oyster sauce
  • 3 tbsp Soy sauce

• Baking & Spices

  • 2 tsp Baking soda
  • 1 tbsp Cornstarch / cornflour
  • 1 Dash White pepper

• Oils & Vinegars

  • 2 tbsp Peanut oil
  • 2 tsp Sesame oil

• Nuts & Seeds

  • 1/2 cup Cashews, roasted salted or unsalted

• Beer, Wine & Liquor

  • 3 tbsp Chinese rice wine

• Liquids

  • 6 tbsp Water

Found on recipetineats.com

Description

Ingredients

• 1 lb / 500g chicken breast or thigh fillets, cut into 1”/2.5m pieces
• 2 tsp baking soda (bi-carb soda – NOT baking powder)
• 3 tbsp soy sauce (ordinary all purpose, not light or dark soy sauce)
• 3 tbsp Chinese rice wine (shaoxing wine) or dry sherry
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper
• 1 tbsp cornstarch / cornflour
• 6 tbsp water
• 2 tbsp peanut oil (or vegetabe oil)
• 2 garlic cloves, very finely chopped
• ½ onion (yellow, brown or white), chopped into 1cm/1/3” pieces
• 1 small green bell pepper (capsicum), chopped into 1cm/1/3” pieces
• 1 cup roasted cashews (salted or unsalted)

Directions

• Velvet the Chicken (optional): Combine baking soda and chicken in a bowl, toss to coat evenly then set aside to marinate for 15 minutes. Rinse chicken thoroughly in a colander, then pat with paper towels to remove excess water (no need to thoroughly dry).
• Place Sauce ingredients in a jar, screw on lid and shake to combine.
• Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set aside to marinate for 20 minutes.
• Add cornstarch and water into remaining Sauce. Screw lid on, shake to combine.
• Heat oil over medium high heat in a wok or heavy based skillet. Add the garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
• Then add the chicken and bell pepper and cook until all the chicken turns white but is still pink inside (about 2 minutes).
• Pour the Sauce in, bring to simmer and cook for around 2 - 3 minutes or until it thickens and the chicken is cooked through.
• Remove from stove, stir through cashews and serve with rice.