{"id":16771,"date":"2023-01-13T11:24:00","date_gmt":"2023-01-13T16:24:00","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=16771"},"modified":"2023-01-13T17:20:21","modified_gmt":"2023-01-13T22:20:21","slug":"cashew-chicken","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/cashew-chicken\/","title":{"rendered":"Cashew Chicken (\u8170\u679c\u9e21\u4e01)"},"content":{"rendered":"\n

A takeout style cashew chicken recipe that teaches you how to make restaurant-style cashew chicken with super juicy and tender meat and crisp pepper and cashews, all brought together with a rich, gingery, garlicky sauce. It is very easy to make and you don\u2019t need a wok! <\/p>\n\n\n\n

\"Cashew<\/figure>\n\n\n\n

On the dinner table of a Chinese family, it\u2019s quite important to serve food that is nutritious, balanced with veggies and grains, bursting with flavor, and beautiful to the eyes. Cashew chicken is no doubt a winner by these metrics. <\/p>\n\n\n\n

The chicken breast is briefly marinated, resulting in juicy, tender bites that are very flavorful. The sauce is made from rich oyster sauce, a touch of vinegar, some soy sauce, some sugar, and tons of aromatics, which combine to make the sauce very fragrant, gingery, and garlicky. Then you finish up the dish with colorful pepper and nutty cashews. Scoop a spoonful with some hot steamed rice. Oh my, it\u2019s like an amusement park in your mouth!<\/p>\n\n\n\n

\"Yao<\/figure>\n\n\n\n

Cashew chicken ingredients <\/h2>\n\n\n\n

What cut of chicken to use<\/h3>\n\n\n\n

The authentic Chinese version uses chicken breast, and so does the recipe below. But if you like a richer flavor and texture, boneless, skinless chicken thighs work perfectly, too. <\/p>\n\n\n\n

Marinating ingredients <\/h3>\n\n\n\n

This key step takes an extra three minutes but will make such a difference to your dish. Using Shaoxing wine and salt makes the chicken so much more flavorful. The cornstarch protects the chicken from the hot pan so it won\u2019t get overcooked. It\u2019s especially important for chicken breast because it can dry out so easily if you leave it in the pan a bit too long.<\/p>\n\n\n\n

The sauce<\/h3>\n\n\n\n

The sauce uses oyster sauce as a base, with a small amount of Shaoxing wine<\/a>, soy sauce<\/a>, Chinkiang vinegar<\/a> and a touch of sugar to create a rich and complex sauce that is savory, sour and slightly sweet. <\/p>\n\n\n\n

I believe you should always use high-quality oyster sauce (such as LKK oyster sauce<\/a>) in this dish instead of hoisin sauce, to create a richer taste. <\/p>\n\n\n\n

Mise en place<\/h3>\n\n\n\n

Once you\u2019re ready to cook, your table should have:<\/p>\n\n\n\n