Cashew Chicken Stir-Fry
A quick and flavorful Chinese-style stir-fry featuring tender chicken pieces, crunchy cashews, and colorful vegetables seasoned with aromatic white pepper.
Story
This classic stir-fry combines the nuttiness of golden-fried cashews with juicy chicken and crisp vegetables. The touch of sesame oil in the marinade gives the chicken an extra layer of flavor.
Ingredients
Chicken breast or thigh, cubed
300g
Roasted cashews
80g
Carrot, diced
1 medium
Wood ear mushrooms (dried and rehydrated)
6-8 pieces
Celery stalk, chopped
1
Cornstarch
2/3 tablespoon
Sesame oil
1/2 tablespoon
Vegetable oil
for frying
Salt
2 teaspoons
White pepper
1 teaspoon
MSG (optional)
1/2 teaspoon
Instructions
1
Marinate the chicken
Toss the cubed chicken with cornstarch and sesame oil until evenly coated. Let it sit for about 5 minutes while you prepare the other ingredients.
2
Cook the protein and nuts
Heat oil in a wok or large skillet over medium-high heat. Add the marinated chicken and fry until just cooked through but still slightly pale in the center, about 2-3 minutes. Remove and set aside. In the same oil, fry the cashews until golden and fragrant, about 1 minute. Set aside.
3
Stir-fry the vegetables
Add a splash of fresh oil to the wok. Toss in the carrot first since it takes the longest to cook, followed by wood ear mushrooms and celery. Stir-fry for 1-2 minutes until slightly softened but still crisp.
4
Combine and season
Return the chicken and cashews to the wok. Sprinkle in the salt, white pepper, and MSG if using. Toss everything together over high heat for another 2 minutes until the chicken is fully cooked and flavors are combined. Serve immediately over steamed rice.
