Cashew Chicken Just Like I Remember

Have you ever read a recipe and questioned whether or not it would turn out? I have done that many times and mostly I have been proved wrong. I say that because when I first stumbled on this recipe I questioned why on earth you should marinate the chicken first in baking soda. I had terrible visions of salty chicken and wondered if I should just skip the step. But I trust Bee Yinn Low, from Rasa Malaysia. I have never found a recipe on her website that I didn’t LOVE. Seriously if you are like me and love Asian food you have to check out her website.

According to Bee Yinn Low the secret to make the chicken tender, that is used by many restaurants and Chinese chefs is BAKING SODA.
Baking soda serves two purposes:
1. To rid the chicken of any potential smell (I am sure you have had bad experiences eating chicken with a foul chicken-y odor
2. To tenderize the meat. Just by looking at my pictures, you can tell that those chicken breast cubes are silky and tender

What is funny is when ever I am cooking chicken I always look for my chicken to brown to know that it is done. But using these technics the chicken doesn’t brown. Instead it ends up with a melt in your mouth tenderness and FULL of flavour. It has been so long since I actually took a bite into a dish and went “This tastes exactly like I remember it tasted in China”. Please note this isn’t a heavy sauce dish, it isn’t meant to be. It might not be like cashew dishes you have eaten before but I can promise you this is as authentic as they come. I left her recipe completely as is, it fed 2 of us but to be honest it was to large portions, but we just couldn’t stop eating it.

Cashew Chicken

300g (10 oz) 1 boneless & skinless chicken breast, cut into small cubes
1/2 cup unsalted roasted cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)
Marinade:
1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine
Sauce:
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste


Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)

Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch, for 15 minutes.

Mix the sauce together and set aside.
Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.

Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions. Stir-fry until you smell the peppery aroma from the green peppers.

Add the chicken and the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.

Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice. Serving size 2
5.0 from 2 reviews

Cashew Chicken
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Ingredients
  • 300g (10 oz) 1 boneless & skinless chicken breast, cut into small cubes
  • ½ cup unsalted cashew nuts
  • 1 small green bell pepper, about 4 oz. (cut into small square pieces)
  • 5 slices ginger
  • ¼ onion (cut into small square pieces)
  • Marinade:
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • ½ teaspoon rice wine
  • Sauce:
  • ½ tablespoon oyster sauce
  • ¾ teaspoon soy sauce
  • 3 tablespoons water
  • 3 dashes white pepper powder
  • ½ teaspoon sugar
  • ½ teaspoon rice wine
  • ⅛ teaspoon sesame oil
  • Salt to taste

Instructions
  1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
  2. Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch, for 15 minutes.
  3. Mix the sauce together and set aside.
  4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
  5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
  6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
  7. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
  8. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

 

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4 Responses to Cashew Chicken Just Like I Remember

  1. Sarah says:

    I have heard that baking soda tenderizes the meat but I never thought to try. I think I will try it. Cashew chicken is one of my favorite Chinese food. I have yet to make it home. I’ll give this recipe a try. Thanks for sharing Laura.

  2. Robin says:

    I cannot wait to try this recipe, all my other attempts at chinese cookery have failed at tasting authentic…thank you!

  3. moshe says:

    Hi Laura,
    About Cashew chicken,
    Are the cashew supposed to be roasted before being added to the chicken?
    I’d appreciate your answer.
    Moshe

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