Top 5 tips and tricks
Follow these 5 tips and tricks for the best result.
- Prepare all the ingredients in advance - Stir-frying happens very quickly, so there will be no time to chop vegetables or mix the sauce once cooking begins. Before heating the pan, make sure all the ingredients are chopped, measured, and ready beside the stove.
- Use a very hot and sufficiently large frying pan or wok - High heat is essential for properly browned chicken. If the pan is too small or not hot enough, the meat will begin to cook in its own juices instead of searing. If necessary, cook the chicken in two batches to avoid overcrowding the pan.
- Cut the chicken into evenly sized pieces - Pieces of approximately the same size will cook at the same rate. If some are very small and others are much larger, the smaller pieces may dry out before the larger ones are fully cooked.
- Do not overcook the vegetables - Crisp vegetables are one of the defining features of a good stir-fry. Cook the bell peppers and onion for only a few minutes. They should be heated through and lightly browned, but they should not become completely soft.
- Stir the sauce again before adding it - Cornstarch quickly settles at the bottom of the bowl. If the sauce is not stirred before use, it may not thicken properly. Once added to the pan, the mixture should come to a strong simmer so the cornstarch can activate.
Frequenly asked questions and answers
What Can I Use as a Substitute for These Ingredients? Instead of chicken breasts, you can use boneless, skinless chicken thighs. They contain slightly more fat and remain especially juicy during cooking. You can replace some of the bell peppers with broccoli, carrots, zucchini, sugar snap peas, or mushrooms. Cut firmer vegetables into smaller pieces so they cook quickly enough. Cashews can be replaced with peanuts or almonds, although the flavor will be slightly different. If you do not have rice vinegar, use a mild apple cider vinegar instead.
Why Is My Chicken Dry? The chicken was probably cut into pieces that were too small or cooked for too long. It is also important to heat the pan thoroughly and cook the meat quickly over high heat.
Why Didn’t the Sauce Thicken? The most common reason is that the cornstarch was not mixed thoroughly before being added, or the sauce did not come to a sufficient boil in the pan. If necessary, mix a little more cornstarch with cold water and gradually stir the mixture into the dish.
Which Soy Sauce Should I Use? Use light soy sauce. Dark soy sauce should be used carefully because it has a more intense flavor and can make the dish very dark. When using dark soy sauce, dilute it with water.
Is Oyster Sauce Essential? No. You can prepare the dish using only soy sauce, but oyster sauce adds a deeper, richer, and more savory flavor.
Which Cashews Should I Use? Unsalted, unroasted cashews, such as Alesto cashews, are the best choice for this recipe. Toasting them yourself allows you to achieve a beautiful golden color and control the amount of salt more easily.
Storing and freezing
Cashew chicken is best served freshly prepared, but it can also be stored for the following day or frozen for a future meal.
Refrigerator: Transfer the cooled dish to an airtight container and refrigerate for up to three days. Keep in mind that the cashews will absorb some of the sauce during storage and become softer. For a better texture, store some of the cashews separately and add them only after reheating.
Freezer: The dish can be frozen, although the vegetables will be slightly softer after thawing. Allow the chicken and sauce to cool completely, transfer them to a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator before reheating. Add freshly toasted cashews just before serving.
How to make cashew chicken at home (video)
Check this short video to master this recipe at home.
Next, try these asian-inspired recipes
- Pad thai
- Beef Stir Fry Noodles
- 10-Minute Ginger Scallion Noodles
- Ginger Scallion Noodles with Shrimp
- 15- Minute Teriyaki Noodles
- Chicken chow mein
- Pork Chop Suey
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
-
prepare the meat
Cut the chicken medallions or chicken breasts into approximately 2–3 cm (1-inch) pieces. Season with salt and pepper, then add the soy sauce, baking soda, and coarse flour. Mix well and set aside for about 10 minutes.
-
sauce
In a small bowl, stir together all the sauce ingredients: soy sauce, oyster sauce (optional), sugar, rice vinegar, water, and cornstarch.
-
prepare the vegetables
Remove the seeds and core from the bell peppers, then cut them into larger pieces. Peel the onion and cut it into similarly sized pieces. Slice the spring onions into smaller pieces, keeping the white and green parts separate. Reserve the green parts for the end of cooking and cut them into slightly larger pieces.
-
pan fry the nuts
Heat the oil in a large frying pan or wok. Add the cashews and cook for 1–2 minutes, stirring, until fragrant and lightly golden. Drain them well and transfer to a plate.
-
stir fry
Add the marinated chicken to the same pan and cook for 4–5 minutes without stirring too often, until nicely browned on all sides. Add the onion and the red and green bell peppers. Stir-fry over high heat for 3–4 minutes; the vegetables should remain slightly firm and crisp. Add the garlic, optional ginger, and cashews, then cook for another 30 seconds.
-
add the sauce and serve
Stir the sauce again, then pour it over all the ingredients. Cook over high heat for another 1–2 minutes, stirring continuously, until the sauce thickens and coats the chicken and vegetables. Finally, stir in the green parts of the spring onions. Serve the stir-fry immediately with cooked rice or noodles.
