Takeout Style Cashew Chicken
A lighter version of the original takeout Chinese recipe, served over Jasmine rice
Servings 5
Calories 387kcal
Ingredients
- 700 grams Chicken thighs cut into 1 inch pieces
- 1 cip Raw Cashews a handful
- 2 tbsp Cornstarch cornflour
- 2 tbsp Sesame oil
- 1 tbsp Grated ginger and garlic
- 2 Spring onions diced, whites and greens separated.
For the sauce:
- 2 tablespoons Light soy sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Hoisin sauce
- 1 tablespoon Oyster sauce
- ½ cup chicken broth optional
Instructions
- In a bowl, mix together chicken pieces in the rice vinegar, sesame oil and add 1 tablespoon cornstarch. Keep aside while you prepare the rest of the ingredients.
- Heat sesame oil in a wok, add the cashews and sauté till lightly browned. Keep aside in a bowl. Add the chicken and sauté until just cooked. Keep chicken aside.
- In the wok, sauté the garlic, ginger, spring onion whites and add the sauces along with 1 tablespoon cornstarch.
- Add back the chicken and cashews and let it simmer. After 5 mins, turn off the heat. The sauce will thicken as it cools.
- Serve hot over Jasmine rice.
Notes
- For a gluten-free version, substitute soy sauce with Tamari
- For extra spice, you can saute the cashews with dried red chilies. Then mix in the red chilies with the cashews at the end, with the sauce.
Nutrition
Calories: 387kcal | Carbohydrates: 6g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 749mg | Potassium: 333mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg