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Chinese Chicken with Cashew Nuts

February 20, 2012

I love eating this as a takeaway, it is pretty much one of my favourites, but often from restaurants  them meal is slightly soggy and the sauce forms a kind of interesting textured bland gloop. Not so when it is homemade! The flavours are subtle and refreshing, the sauce is thin and light and the vegetables yield a satisfying crunch. Have you ever noticed the very soft texture that Chicken has from Chinese restaurants? The secret it to soak it in baking powder first, I am not entirely sure how it makes the meat so tender and soft but it does work and produces amazing results.

 -Recipe –



 2 large Chicken Breasts  // 2 teaspoons Baking Soda // 1 teaspoon Corn Starch // 1 tablespoon Rice Wine or Sherry // 1 cup of Cashew Nuts // 1 Green Pepper // 1/2 an Onion // 1 small knob of Ginger (about an inch) // Other vegetables such as Greens and Baby Corn are optional


3 teaspoons Soy Sauce // 2 teaspoons of Oyster Sauce // 6 tablespoons of Water // 1 Teaspoon of Rice Wine or sherry // 1 teaspoon Sugar

  1.  Take the Chicken Breasts and cut them into small cubes. Place the Chicken within a bowl and mix with the Baking Powder then marinate for 20 minutes. Wash, pat dry and then mix with the Corn Starch and tablespoon of Rice Wine/Sherry and marinate for 30 minutes.
  2. Mix all the Sauce ingredients together thoroughly and reserve, adding Salt.
  3. Cut the Onion and the Pepper into squares and begin to heat a wok with a little Cooking Oil.
  4. Fry the Chicken until it just begins to brown very slightly and is completely opaque and then remove it from the pan.
  5. Add a little Oil to the pan and then fry the Vegetables until fragrant, 2-3 minutes.
  6. Mix in the Chicken and then the Sauce, add a little Salt and then cook until the Chicken is done through to the middle.
  7. Add the Cashews and cook for 1 more minute then serve with Rice while still hot.



From → Asian, Asian

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