Cashew Chicken
- 15m Prep Time
- 15m Cook Time
- 30m Ready In
Tender chicken thighs stir-fried with celery, bamboo shoots, and toasted cashews in a savory master sauce. A quick and flavorful weeknight dinner ready in about 30 minutes.
Ingredients
- 340 g chicken thighs cut into ¾-inch cubes
- 14.8 ml soy sauce
- 44.4 ml cornstarch divided
- 44.4 ml vegetable oil divided
- 29.6 ml water
- 1 celery sliced into ½-inch-thick pieces
- 118 ml bamboo shoots sliced fresh or canned
- 118 ml toasted unsalted cashews
- 118 ml Master Sauce
- 237 ml water
- 14.8 ml garlic finely minced
- 14.8 ml hoisin sauce
- 14.8 ml oyster sauce
- 14.8 ml rice wine
- 14.8 ml soy sauce
- 1 green onion finely chopped
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 51.4 mg
- Iron: 1.39 mg
- Magnesium: 29.6 mg
- Phosphorus: 176 mg
- Potassium: 404 mg
- Zinc: 1.45 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml soy sauce
- 29.6 ml water
- 118 ml toasted unsalted cashews
- 118 ml Master Sauce
- 237 ml water
- 14.8 ml hoisin sauce
- 14.8 ml oyster sauce
- 14.8 ml rice wine
- 14.8 ml soy sauce
Prepare
- 340 g chicken thighs, cut into ¾-inch cubes
- 44.4 ml cornstarch, divided
- 44.4 ml vegetable oil, divided
- 1 celery, sliced into ½-inch-thick pieces
- 118 ml bamboo shoots, sliced fresh or canned
- 14.8 ml garlic, finely minced
- 1 green onion, finely chopped
Let's Cook
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Step 1.
In a medium bowl, combine the chicken cubes and soy sauce, mixing well. Add 1 tablespoon of cornstarch and mix until evenly coated. Set aside.
-
Step 2.
In a small bowl, mix the remaining 2 tablespoons cornstarch with 2 tablespoons water to form a slurry. Set aside.
-
Step 3.
Preheat a wok over high heat until wisps of smoke rise. Add 2 tablespoons of vegetable oil and heat until shimmering. Add the chicken and stir-fry for about 2 minutes, until nearly cooked through. Transfer the chicken to a bowl and set aside. Rinse the wok and dry it.
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Step 4.
Return the wok to high heat. Add the remaining 1 tablespoon oil and heat until shimmering. Add the celery and stir-fry for about 1 minute, until crisp-tender. Add the bamboo shoots, cashews, and cooked chicken, and stir to combine.
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Step 5.
Add the Master Sauce to the wok and stir-fry for about 30 seconds. Slowly pour in the cornstarch slurry while stirring constantly. Continue stirring and tossing for 1 to 2 minutes, until the sauce thickens and coats the chicken and vegetables evenly. Serve immediately with steamed or fried rice.
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Step 6.
To make the Master Sauce: In a small pot over high heat, combine 1 cup water, minced garlic, hoisin sauce, oyster sauce, rice wine, soy sauce, and chopped green onion. Stir and bring just to a boil, then remove from heat. Use immediately or cool and refrigerate for up to 4 days.