A delightful and easy-to-make Cashew Chicken Stir-Fry that brings the flavors of Asian cuisine to your table.
In a mixing bowl, combine the chicken with the egg, cornstarch, soy sauce, sherry, and salt. Mix well and let it marinate for 15 minutes.
Marinating the chicken helps to tenderize it and infuse it with flavor.
Heat oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until just cooked through, about 2 minutes.
Cook the chicken in batches if necessary to avoid overcrowding the wok.
Remove the chicken from the wok and set it aside. In the same wok, add the green pepper, mushrooms, and water chestnuts. Stir-fry until the vegetables are tender-crisp, about 3 minutes.
Keep the vegetables moving in the wok to ensure even cooking.
Return the chicken to the wok and add the hoisin sauce. Stir well to coat everything evenly. Cook for another 2 minutes.
Add a splash of water or chicken stock if the sauce seems too thick.
Stir in the roasted cashews and mix well. Remove from heat and transfer to a serving plate.
Adding the cashews at the end preserves their crunch.
Serve the Cashew Chicken Stir-Fry immediately with steamed rice or noodles. Enjoy your meal!
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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