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How To Prepare Cashew Chicken ?


Preparation time: 35 mins

Cooking time: 7 mins

Serving: 3


  • 4 Chinese dried Shiitake mushrooms
  • 12 ounces boneless chicken breast or thigh
  • 2 tablespoons soy sauce
  • 1 teaspoon Shao Hsing rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 3/4 cup roasted and unsalted cashew nuts, about 3 ounces
  • 2 tablespoons peanut or vegetable oil
  • 3 slices ginger
  • 1 teaspoon garlic, finely minced
  • 1 red bell pepper, cut into 1-inch squares


  1. In a medium bowl, soak the mushrooms in 1/3 cup cold water for 30 minutes or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems, and think slice the caps.
  2. Cut chicken into 1-inch cubes. In a medium bowl, combine the chicken, 1 tablespoon soy sauce, rice wine, cornstarch, sugar, and salt. Stir-to combine and set aside.
  3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 tablespoon vegetable oil and ginger, and stir-fry 10 seconds. Carefully add the chicken mixture, spreading it in the wok. Cook, undisturbed 1 to 2 minutes, letting chicken begin to brown. Then using a metal spatula, stir-fry 1 to 2 minutes, or until chicken is browned on all sides but not cooked through. Transfer chicken to a plate and set aside.
  4. Add remaining 1 tablespoon vegetable oil to the wok and then add garlic, mushrooms, and red pepper, and stir-fry 1 minute. Swirl in reserved mushroom soaking liquid and stir-fry until almost all the liquid has evaporated, about 1 minute.
  5. Return the chicken to the wok with any juices that have accumulated, along with the cashews and the reminding tablespoon of soy sauce and stire-fry 1 to 2 minutes, or until chicken is cooked through. Serve immediately.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link