A delightful and easy-to-make cashew chicken stir-fry recipe that combines tender chicken, vibrant vegetables, and crunchy cashews in a savory sauce.
Mix the cornstarch with water in a small bowl to create a slurry and set aside.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Combine the chicken, soy sauce, and sherry in a bowl and let it marinate for 15 minutes.
Marinating the chicken enhances its flavor and tenderness.
Chop the vegetables into bite-sized pieces.
Keep the vegetables uniform in size for even cooking.
Heat a wok over medium-high heat and add a tablespoon of oil. Stir-fry the onion, celery, and mushrooms until softened, then remove from the wok.
Cook in batches if needed to avoid overcrowding the wok.
Add another tablespoon of oil to the wok and stir-fry the bell pepper and peas until tender-crisp, then remove from the wok.
Maintain high heat to achieve a nice sear on the vegetables.
Add two tablespoons of oil to the wok and sauté the garlic and ginger until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the marinated chicken to the wok and stir-fry until cooked through.
Ensure the chicken is evenly cooked by stirring frequently.
Pour in the reserved mushroom liquid and soy sauce, bringing it to a boil.
Adjust the seasoning by tasting the sauce at this stage.
Stir in the cornstarch slurry gradually to thicken the sauce to your desired consistency.
Add the slurry slowly while stirring to prevent clumping.
Return all the vegetables to the wok and toss to combine, heating through.
Ensure everything is evenly coated with the sauce.
Add the roasted cashews and give a final toss before serving.
Add the cashews at the end to retain their crunch.
Serve the cashew chicken stir-fry hot with steamed rice or noodles.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
Continue in our app for the best experience
